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In my experience, dry wines risk being completely killed by hot food. The classical pairing would be an aromatic white, like Gew├╝rztraminer or Riesling, with substantial sweetness. Germany is the role model here, especially the wines around Sp├Ątlese and Auslese levels, with Alsace a close second. (They're also great QPR, but that's a secondary concern.) ...


1

The white wines I would pair with this sort of dish would have sweetness and acidity, plus a bit of a mineral edge, so Sauvignon Blanc, Riesling, Chenin Blanc, Viognier, or maybe an un-oaked Chardonnay. There are some red wines that would work as well but you'd want light without too many tannins, for instance a beaujolais, pinot noir, cincaut, or ...


0

I'd opt crisp rose personally to accent the fruity citrus flavors of your sauce without being completely over powered which. I feel a white would be killed by all the spice yet a red would be too dry to compliment such a dish. A Zinfandel is probably the best bet. Quite a summery, but your dish sounds that way inclined anyway :) Something like this: ...



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