Hot and spicy does not always pair well with wine. When pepper and chilli are used generously, avoid sparkling wines and opt instead for still, smooth wines: white or red, depending on the dish. Spices in general give high aromatic intensity to a dish, so the wines paired with them must also be intense. So, with spicy dishes we recommend wines with a strong aromatic intensity, or wines that have been wood-aged, and sometimes also bottle-aged: their roundness and smoothness harmonise best with the zesty flavour of the spice. Pairing hot and spicy foods with wine can be difficult, but with these simple tips and the selected wines on this page, you'll be safe as houses.