Sunday, June 1, 2008

Matching spicy food

It is not easy to match spicy Asian food with red wine. Shiraz and Cabernet have too much tannin which fight with the food. Normally I would drink white wine or Grenache with spicy food, as it is soft and sweet, but tonight I tried a 2005 Pizzini Sangiovese. This wine is medium bodied, with fresh cherry flavours. It is not as acidic as some other Sangioveses and one of the few good Australian expressions of this variety. It is quite a straight forward wine, which is just the right option for spicy food. The match worked well.

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