Spicy food can be a challenge to pair with drinks. The heat from chilli, pepper and spices can make alcohol feel even stronger and intensify its bitterness. That’s where non-alcoholic drinks can help. They offer refreshing, complementary flavours without the harsh burn of alcohol. But, of course, that’s all well and good – but the drink has to taste good, right? And when it comes to non-alcoholic drinks and spicy food, not all alcohol-free wines, beers and ciders work equally well.
So let’s take a look at some of the best options when it comes to pairing up non-alcoholic drinks and spicy food. Here’s what to pour when spice is on the menu.
Non-alcoholic drinks and spicy food: wines
Spicy food and wine can be tricky to match, especially with reds, which often have high tannins that clash with heat. Instead, look for off-dry whites and light, fruit-forward reds with soft tannins. Wines with a touch of sweetness can help tame spice, while high acidity keeps the palate refreshed.
For example, try, Giesen 0% Sauvignon Blanc. Hailing from New Zealand;s famed Marlborough region, this wine retains many of the distinctive varietal characteristics of its alcoholic counterpart. The wine strikes a harmonious balance between crisp acidity and the natural sweetness of the grapes, offering flavours of green apple, gooseberry and a hint of passionfruit. The crisp acidity and tropical notes cool the heat while complementing vibrant flavours.
Alternatively, for a non-alcoholic red, what about Wander and Found Pinot Noir. Flavours of raspberry, strawberry and red cherry take centre stage here. These juicy fruit flavours are complemented by subtle earthy notes. A slight hint of spice emerges on the mid-palate. The wine’s acidity is well-integrated, and the tannins are soft and unobtrusive. Which makes it ideal as a spice companion.
Non-alcoholic beers for different spice levels
Beer is a classic pairing for spicy food, thanks to its refreshing carbonation and malty backbone. Lighter beers provide a good contrast, while hoppier ones can amplify spice, making them better for those who enjoy an extra kick.
For a crisp, light option, Kirin Free is a refreshingly clean beer. The first sip introduces biscuit-like malt sweetness, complemented by subtle hints of honey and grain. The balancing bitterness comes afterwards, and which manfully prevents the beer from leaning too far into sweetness. So even if not ultra-complex, the malt and hop elements are well-balanced, and the light body and approachable flavour make it an easy-drinking option. Perfect with a curry.
Big Drop Paradiso Citra IPA brings citrus-forward flavours such as grapefruit, lime and orange peet, with a complimentary sweetness from the malt coming in after a few moments on the palate. This NA beer has a comparatively high IBU of 42, but it works, adding that back note of bitterness one expects in craft beers. This enhances chilli heat, so it’s best suited for those who love a bit of fire.
If you’re after a richer beer, Wellbeing Victory Wheat delivers a flavour profile that is both crisp and approachable. The citrus notes, led by orange and lemon, dominate the initial sip. The orange peel contributes a gentle sweetness, while the lemon adds a tangy brightness. The malt backbone is smooth and subtly bready, with soft wheat flavours that lend the beer a decent enough depth. This balance between citrus and malt is impressive.And cuts through any spicy dish you’re serving.
Non-alcoholic drinks and spicy food: ciders to soothe the heat
Cider is an underrated choice for spicy food. But it offers o a balance of acidity, fruitiness and natural sweetness that can pair well with heat.
Sheppy’s Cider, one of the UK’s oldest cider producers, has been crafting ciders from their base in Somerset for more than 200 years. Its non-alcoholic option delivers a very English cider taste – that blend of sweet and tart apple notes. The cider’s natural fruitiness is balanced by a gentle acidity, preventing it from feeling overly sweet or one-dimensional. And that acidity cuts through rich, spicy flavours without overwhelming them.
Moving away from apples, you could try Old Mout Berries and Cherries Cider. The sweetness of cherries dominates the palate initially. This is quickly followed by the bright, tangy notes of raspberries and blackberries, which bring a welcome tartness. Mid-palate, hints of cranberry and redcurrant make an appearance, while avoiding the artificial aftertaste that sometimes plagues heavily fruit-flavoured ciders. The light dryness in the finish prevents the cider from feeling cloying.
Choosing the right NA drink for your spice level
When pairing non-alcoholic drinks with spicy food, consider the level of heat and flavour profile of the dish. Crisp white wines and lagers work best for milder spice, while IPAs and fruit-forward reds can enhance fiery dishes for those who love extra heat. Ciders offer a great balance of sweetness and acidity, making them a versatile choice for a wide range of spice levels.
With non-alcoholic options, you can enjoy the full flavour of your favourite spicy dishes without overwhelming your palate. Delicious.
Image credit: Robin Thang