Move beyond beer for a drink that plays nicely with spicy dishes. Here are our picks for the best wines to pair (surprise: it's not only whites)
Pop a few dozen plump Pacific oysters on the grill and then top with this creamy, spicy glaze, courtesy of chef Dory Ford of California’s Monterey Bay Aquarium. What a way to kick off a party!
Pair with: Riesling. With an almost briny minerality in addi- tion to its sweet fruit, it's a great oyster wine. For these smoky-hot ones from the grill, the wine needs a boat-load of fruit to match the spice, and our bottle pick more than delivers. Recommended bottle: Penner-Ash 2009 Riesling (Willamette Valley).