spicy food

← All Food

• ALE, NUT BROWN (DRY, CARAMELIZED MALT ALE)
• CABERNET FRANC (FRENCH MEDIUM-BODIED RED WINE FROM BORDEAUX AND THE LOIRE VALLEY)
• CHAMPAGNE (CARBONATED WINE FROM SECONDARY FERMENTATION, USUALLY MEDIUM-BODIED; SEE ALSO CAVA, PROSECCO, AND SPARKLING WINE)
• LOW-ACID WINE (E.G., GEWURZTRAMINER, PINOT GRIS, MANY ITALIAN WINES)
• MARGARITA (COCKTAIL OF TEQUILA, TRIPLE SEC OR COINTREAU, AND FRESH LIME JUICE OVER ICE; NAMED AFTER THE WOMAN WHO CREATED THE COCKTAIL)
• PINOT BLANC (FRENCH MEDIUM-BODIED WHITE WINE, ESP. ALSATIAN AND CALIFORNIA; SIMILAR TO CHARDONNAY)
• RIBERA DEL DUERO (SPANISH FULL-BODED RED WINE)
• SAKE, SWEET
• SHERRY, AMONTILLADO (AGED SHERRY, FINO FROM ANDALUCIA; SERVE COOLER THAN ROOM TEMPERATURE; CONSUME SOON AFTER OPENING)
• TEA, DARJEELING (INDIAN FULL-BODIED TEA, BLACK)
• TEA, OOLONG (CHINESE, PARTIALLY FERMENTED; SOMEWHERE BETWEEN GREEN AND TEA, BLACK; USUALLY FROM TAIWAN [FORMOSA] AND FUCHIEN AND CHIANGSI PROVINCES)