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Nov 12, 2009 08:12 AM

Wine pairing for spicy (hot!) Middle Eastern cuisine--should we just stick with beer?

There will be lamb on the menu, highly seasoned but not hot, but also a chick pea and harissa soup that will sear. Plan is to have the lamb with wine first, then soup as a palate cleanser (!). Is there a red wine that works well with Middle Eastern spices?

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  1. Some may think I am nuts, but I like syrah with stuff like this. Or even a Chateaneuf-du-Pape. -mJ

    1. Many red Côtes du Rhônes -- especially the fruitier, suppler ones -- handle Middle Eastern spices and lamb with aplomb. For a treat, try Lebannon's iconic red, Château Musar.