Author: Ottara Pyne

If you were to go on the internet right now and search “What wine pairs well with spicy food?” I guarantee you that most of the responses to this query would produce a very similar, and ultimately lacking answer to a broad and dynamic question. Given the Western-centric alignment of how most of the world approaches wine pairing, it makes sense that the default retort is to nullify a dish’s spicy or peppery components with sweet wine, often Riesling or something of the sort.However, being that we live in a part of the world where most people enjoy the nuances…

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