Beer : Consider a saison, like Saison Dupont, says Higgins. It’s refreshing to cut the fattiness of the meat, but it also offers fruit and spice in its own right. Wine: Reach for Riesling, Chenin Blanc and Verdelho, which tend to have stone fruit flavors, as well as Scheurebe, for its oily character and funky smokiness.
I find that dark, malty-sweet beers work well with the cajun spice palate. If you want to keep it authentic, Abita Turbodog and Dixie Blackened Voodoo are great with it. However, Belgian Dubbels, English Porters, Dark Milds, Munich Dunkels, Brown Ales , etc., all fit the bill.
For curries with chicken, seafood or vegetables, white wines can also help carry the spices nicely. The bright acidity and fresh fruit flavours in Riesling and Pinot Grigio, or the luscious rose-petal sweetness of Gewurztraminer work well with the richness of curries .
If anything, the best beer to balance against spicy food is possibly a nitro milk stout, or nitrogenated malty beer, such as amber or brown ale, because they don’t amplify the irritation with bitterness or carbonation and provide sweetness.
He says the number of wines that go well with Indian foods is small. Among reds, he looks to earthier, spicier wines, like syrah and cabernet franc, especially those that are not generously fruity or oaky.
Well, let’s get a move on our guide to the best snacks to pair with a pint. Onion Rings. Crispy Chilli Baby Corn. Tawa Paneer Tikka. Galouti Kebab. Cajun Spiced Potato Wedges. Loaded Nachos . Peanut Salad. Masala Papad Topped With Salad.
Beer experts recommend pairing a farmhouse-style ale with your next pasta dish. Not only does the beer complement the acidity of tomatoes, but it also cools the palette after a particularly spicy bite! If you prefer your pasta with a little kick, consider pairing it with a tall glass of Italian pilsner !
While off-dry whites, like Chenin Blanc or Riesling, will work, there are times when beer is best. If your gumbo has a lot of Andouille (the smoky, spicy sausage) or chile heat, skip the wine and opt for a pale ale .
Beer That Goes Well with Seafood Our Favorite Beer and Seafood Pairings. Amber Ale and Fish Tacos. Sour Ale and Oysters. Northwest Pale Ale and Anchovies (on Pizza) Belgian White Beer and Sushi. Pilsner and Fish and Chips. Farm Hand Ale and Tilapia. Bell’s Oberon Ale (On Sale This Week!) and Tuna Steaks.
Here are some to try Best All-Rounder. You need: Fruity Rosé Best for: Aloo Gobi, Jalfrezi, Green Curries , Dhal. You need: Vinho Verde. Best for: Korma, Butter Chicken and mild, creamy curries . You need: Chardonnay. Best for: Madras, Tikka Masala and tomato-rich curries . You need: Soft, tangy, juicy reds. SPIRITS.
The top 10 wines to drink with a curry Sauvignon Blanc (Chile or New Zealand) Beaujolais-Villages. Côtes de Gascogne whites. Rhône white wine blends. Rioja Crianza . Uruguayan Tannat. New World Chardonnay . Italian Negroamaro and Primitivo. Velvety, warmly fruity, bitter-spicy wines themselves, these two lend themselves immediately to Indian curries.
Chicken tikka masala Some of the wines that match well with tikka dishes are Pinot Blanc, Pinot Gris, sweet Riesling, Syrah, Beaujolais, red and white Cotes du Rhone or Rhone-style wines .
But alcohol is a double-edged sword when it comes to spicy foods . First, it too is an irritant and activates those same pain receptors that capsaicin does. So in a way, it might actually make the problem worse. It will send more signals to the brain that you are in trouble, causing a stronger pain reaction.
Because alcohol binds the same type of receptor as capsaicin, so it actually enhances the burning sensation (remember that when you order beer with your hot wings).
What helps cool your mouth from spicy food ? DO reach for some dairy. Many milk-based products contain a protein called casein, which can help break down those capsaicin tricksters. DO drink something acidic. DO down some carbs. DON’T assume a glass of water will be your salvation. DON’T expect alcohol to dull the pain.