Spicy Asian dishes

Whites with noticeable but not dessert-level sweetness, balanced by acidity.

Residual sugar cools capsaicin heat, while acidity keeps the wine fresh — alcohol, by contrast, amplifies burn.

Serve 8–10 °C

Perfumed, floral or spice-scented whites, dry to off-dry, where aroma leads.

Pronounced floral and spice aromatics stand up to lemongrass, ginger, and chilli rather than being erased by them.

Serve 8–11 °C

White grapes fermented on their skins, giving tannin, texture, and amber colour.

Texture and gentle tannin give an orange wine the grip to handle fermented and umami-rich dishes that flatten a conventional white.

Serve 12–15 °C