Spicing things up with Mark Oldman

Mark Oldman“This town is loaded with spicy food with everything from TexMex to Korean to Cajun,” says Mark Oldman, wine personality and author. In his “Heat Seekers, Best Wine for Spicy” session at the 2015 Austin Food & Wine Festival he recommended sparkling, white and red wines that can take the heat.

The ever entertaining showman kicked off his presentation with his signature stunt, inviting an audience member on stage to saber open a bottle of Champagne. Watching an amateur slice the top off of a bottle with a huge sword is always a crowd pleaser.

Oldman’s tips for pairing spicy food with wine include:

  • Pick bubbles. Sparkling wine naturally cleanses the palate while eating spicy food.
  • Choose wines with moderate acid, like Spanish Albariño, that gives the wine a refreshing lift.
  • Slightly sweet wines, Riesling, can take the edge off the heat.
  • Fruity wines, like rosé, calm the flames and brings them to life.
  • Lighter style red wines, like Pinot Noir, are spicy foods best friend.

Related 2015 Austin Food & Wine Festival Articles: 

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Matt McGinnis

As a marketing strategist for Pen & Tell Us, Matt McGinnis provides marketing, branding and communications counsel to food and beverage as well as other clients globally. He is also an avid beverage enthusiast, chronicling his interests as a Food & Drink contributing writer for CultureMap, as the Food & Drink columnist for Austin Man Magazine, and as a blogger for What Are You Drinking?. He is passionate about the wine industry having previously worked at a winery in Oregon and in wine sales. He has served as Guest Host of Sommelier Cinema at the Alamo Drafthouse, and is a Certified Sommelier in the Court of Master Sommeliers. His writing has been recognized as a Top 10 Food Blog by the Austin Chronicle in 2013 and 2014, with a 2011 Texas Social Media Award from the Austin American-Statesman.

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