Fuel to the fire
Gourmet Traveller|June 2024
From chilli to wasabi, there's an art to pairing drinks with spicy foods. SAMANTHA PAYNE breaks it down.
SAMANTHA PAYNE
Fuel to the fire

Spice is the bane of every sommelier’s existence; the ultimate test of our mettle. Because not all spices are created equal. From blazing heat to aromatic, it all alters a wine pairing.

My journey through various culinary landscapes has illuminated the multifaceted nature of spice on the palate. These undertakings have taught me that we experience spice in three ways – through texture, flavour and level of heat. Fire engine-red birdseye chillies bring searing heat that will scare off any wine you try to pair with it. On the other hand, aromatic spices tend to present more texturally in the mouth. Think of those pleasant Sichuan mouth tingles that almost hint at sweetness suiting fruitier-style wines and drinks. Then there are the spices that aren’t spicy at all, bringing flavour without heat or sensation: smoky paprika and a juicy rosé – that’s your time to shine.

Sichuan

Sichuan “peppercorns” are not peppers. Unlike red chillies, also used in Sichuan cuisine, they are the berries of the prickly ash tree, part of the citrus family. While their flavour is subtle, with floral and lime zest notes, they create a tingling mouthfeel. Avoid overwhelming the palate with more sensation; steer clear of acidic or tannic wines and reach for a neutral Italian soave or perfumed pinot gris. Alternatively, a soft mouthfeel apple cider pairs wonderfully with dishes like cold noodles with Sichuan dressing, crushed ginger and garlic cucumbers. 

Bu hikaye Gourmet Traveller dergisinin June 2024 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

Bu hikaye Gourmet Traveller dergisinin June 2024 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

GOURMET TRAVELLER DERGISINDEN DAHA FAZLA HIKAYETümünü görüntüle
From personal experience
Gourmet Traveller

From personal experience

Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.

time-read
8 dak  |
September 2024
Kimberley Moulton
Gourmet Traveller

Kimberley Moulton

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.

time-read
3 dak  |
September 2024
Tom Wallace
Gourmet Traveller

Tom Wallace

We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.

time-read
1 min  |
September 2024
Best in class
Gourmet Traveller

Best in class

The top drops to keep an eye out for on wine lists (and why they're worth the splurge)

time-read
3 dak  |
September 2024
A taste of refuge
Gourmet Traveller

A taste of refuge

Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.

time-read
4 dak  |
September 2024
BE OUR GUEST
Gourmet Traveller

BE OUR GUEST

Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation

time-read
6 dak  |
September 2024
Barcelona BUZZ
Gourmet Traveller

Barcelona BUZZ

A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.

time-read
4 dak  |
September 2024
HEATHCOTE BOUND
Gourmet Traveller

HEATHCOTE BOUND

MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.

time-read
4 dak  |
September 2024
The art of...relishing restaurants
Gourmet Traveller

The art of...relishing restaurants

Does working in hospitality make someone a better or worse diner

time-read
3 dak  |
September 2024
HEART AND SOUL
Gourmet Traveller

HEART AND SOUL

Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.

time-read
7 dak  |
September 2024