What wine goes with spicy food like spicy grilled shrimp? This is the kind of dish that’s simple to make and always hits the spot. Whether you’re throwing them on the grill with a bit of cayenne, tossing them in a jerk marinade, or adding chili and garlic to the mix, shrimp with heat is a go-to for backyard meals and beachside dinners across the Cayman Islands. But once the shrimp hits the plate, what wine should you pour? Here are some suggestions from the experts at Jacques Scott Wines & Spirits.
White Wine Keeps It Cool
When in doubt, a crisp a white wine like Beringer is a solid choice. That’s because spicy food and acidity go hand in hand. If the shrimp has a serious kick, something fresh and zippy helps balance it out. Sauvignon Blanc is a reliable pick. It’s bright, clean and can hold its own against bold flavors. If you’re grilling shrimp with a citrusy marinade or tossing in fresh herbs, Sauvignon Blanc or even a dry Riesling will match that energy without clashing.
Unoaked whites tend to work better than buttery ones in this case. A wine that’s too creamy can feel heavy next to the spice and seafood combo. Think about wines with citrus notes or green apple rather than vanilla or toast. The goal is to cool the palate a bit – not add more weight.
Rosé Offers a Middle Ground
Rosé doesn’t get enough credit when it comes to pairing with spicy food. It’s not just a summer sipper – it actually holds up well to dishes with heat and depth. If you’re grilling shrimp with Caribbean spices or smoky peppers, a dry rosé brings just the right amount of fruit without getting sweet. That subtle fruitiness can soften the burn without covering it up.
Rosé also has enough structure to keep up with grilled flavors. It’s not as delicate as some whites and not as bold as most reds, which makes it a flexible partner for shrimp that’s got both spice and char. If you’re not sure whether to go red or white, this is a great place to land.
Can You Pair Red Wine with Shrimp?
Most people will tell you red wine and seafood don’t mix. And that’s often true, especially if the wine is big and heavy. But if you pick the right kind of red, it can work – especially if your shrimp has smoky or earthy flavors.
A light red like Pinot Noir or Gamay can pair nicely with spicy grilled shrimp, especially if the marinade includes ingredients like smoked paprika or chipotle. These reds won’t overwhelm the shrimp, and they’ve got just enough body to stand up to the char from the grill.
Avoid high-tannin reds like Cabernet Sauvignon or Malbec. Those can make the shrimp taste metallic and amplify the heat in a bad way. But lighter reds served slightly chilled? That’s a fun twist that works when the weather’s warm and the grill is hot.
Try It All and Trust Your Taste
At the end of the day, there’s no single right answer. Some people like the way white wine cuts through the spice. Others prefer the way rosé softens it. A few might even reach for a chilled red and be surprised by how well it pairs. What matters most is that the wine helps you enjoy the shrimp – not overpower it.
Whether you want to know what wine goes with spicy food or you have any other questions about our selections, call Jacques Scott Wines & Spirits at +1 (345) 949-0277 or contact us online.
