Asian, Exotic and Spicier dishes
Don't just think hot, hot, hot instead here we are talking about flavour spices, soya sauces as well as powerful vindaloo curries. Here there is not a 'one size fits all' approach but we can adopt a few basic principles. Acidity helps to cut through spice, fruity flavours, aromatic/off-dry styles and avoiding high alcohol or oak all help in getting the balance right. What is common amongst all of the dishes in this category is that they have a broad depth of flavours playing and the key is to pair with wines that will not overpower or be overwhelmed by the flavours at play.