spicy dishes

← All Food

• ALE, AMBER (TOP-FERMENTED, AMBER TO DEEP RED IN COLOR)
• BEAUJOLAIS (FRENCH DRY, LIGHT-BODIED, RED WINE MADE FROM GAMAY GRAPES; SEE ALSO BEAUJOLAIS NOUVEAU AND BEAUJOLAIS-VILLAGES)
• BEER, SAISON (MEDIUM-BODIED, HIGHLY-HOPPED SPICY BEER WITH CITRUS NOTES)
• BEER, WHEAT (PRIMARILY GERMAN AND BELGIAN; LIGHT IN COLOR AND FLAVOR; AKA WEIZEN BIER)
• RIESLING, SPATLESE (GERMAN MEDIUM-BODIED, OFF-DRY TO SWEET, WHITE WINE)
• SCHEUREBE (GERMAN MEDIUM- TO FULL-BODIED WHITE WINE)
• SEMILLON (FRENCH MEDIUM-BODIED WHITE WINE, USUALLY FROM GRAVES IN BORDEAUX; SEE ALSO RECOMMENDATIONS FOR BORDEAUX, WHITE, AND SAUVIGNON BLANC)
• TAURASI (ITALIAN FULL-BODIED SPICY RED WINE FROM CAMPANIA)