White · 2025
L'Orpailleur Blanc
Vignoble de l'Orpailleur
Cantons-de-l'Est · Canada
View →At the table
Spicy food
With a spicy dish, look for freshness, fruit and low tannins. A touch of sweetness in the wine can even tame the heat.
The pairing
Why it
works.
Chili heat changes the rules a bit. High alcohol, pronounced tannins and very powerful wines can amplify the sensation of heat. Fresh, fruity and light wines are generally much easier to drink with a spicy dish.
A Riesling with a bit of sweetness is an excellent go‑to when it’s really spicy. A Vinho Verde or a crisp rosé works well with lighter dishes. If you prefer red, choose one that’s light, fruity and low‑tannin.
In practice
The spicier the dish, the less your wine needs to act tough. Freshness, fruit and low tannin are your best guides. And unlike many pairings, a little residual sugar can be your friend.
In the glass
What to
look for.
Riesling01
Vinho Verde02
Crisp rosé03
Aromatic white04
Light, low-tannin red05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Very tannic reds, very oaky wines and high-alcohol wines can intensify the burning sensation of chili peppers.
When serving
Serve whites and rosés well chilled, around 8 à 10 °C. A light red can be slightly chilled before serving.