Spicy food and a cold drink is a classic pair. The heat in chillies comes from a compound called capsaicin, and it dissolves in fat, not in water. So the right drink is the one that cools your mouth without adding to the fire.
What helps
- Cold. A very cold drink numbs the mouth a little.
- A little sweetness. Sugar softens the burn. This is why an off-dry Riesling is the classic match.
- Dairy. Milk, yoghurt and lassi contain a protein and fat that help wash the heat away.
- Bubbles and low alcohol. Light, fizzy drinks refresh the mouth between bites.
What makes it worse
- High alcohol. A strong wine or spirit can make the burn feel bigger.
- Heavy tannin. Big red wines taste harsh and bitter beside chilli.
- Very hoppy beer. Strong bitterness can sharpen the heat.
A drink for each kind of heat
- Sichuan (numbing and oily): an off-dry Riesling or a light, cold lager.
- Thai (herbs, lime, sweet and sour): a dry or off-dry Riesling, or a crisp pilsner.
- Indian curry (rich and spiced): a lassi, or a gently fruity white wine.
- Mexican (fresh, lime and chilli): a cold lager with lime.
- Without alcohol: a lassi, iced jasmine tea, or sparkling water with lime and a slice of ginger.
Three small rules for a spicy dinner
- Pour the drink first and serve it very cold.
- Take a sip between bites, not after the fire has started.
- Keep yoghurt, cucumber or plain rice on the table.
General pairing guidance. Everyone's tolerance for heat is different. Please drink responsibly.
