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

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

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dordogne | | Nov 12, 2009 08:12 AM

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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