The goal of the wine here is to mitigate the chilies while bringing out the zesty nature of the lime and the sharpness of the ginger. Off-dry whites, especially those low in alcohol, which have a tendency to make chilies burn even more, do the trick. These subtly sweet wines also balance well with caramelized, smoky flavors from the grill. A plate of simply sauteed greens or a dish of black or red beans and rice will round out the menu. Dependable: off-dry German Riesling. Daring: lightly oak-aged Pinot Noir.
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