“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:
- Crazy good times at the 2015 Austin Food & Wine Festival
- The ever effervescent Vilma Mazaite
- Rippin through the rosé with Devon Broglie
- Texas wine takes on the world
- Raucous rita party with the Tipsy Texan
- Ray Isle teaches to taste wine like a pro