Szechuan Food with Wine Paring

Talking about Sichuan (Szechuan) cuisine, many people immediately envision of hot and spicy food. Actually at least one-third of the recipes that make up Szechuan cuisine are not spicy at all. The name comes from the Sichuan province of northern China, which formerly was spelled "Szechuan" in English.

No matter spicy or not, Sichuan (Szechuan) cuisine has bold flavors. And the most fiery dishes has particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of Sichuan pepper. All of these create difficulties in wine pairing.

People always gulp down copious amounts of water in an attempt to soothe their burning taste buds. "Oil and water don't mix" . Since most spices are oily the water just rolls over the spice. That's why drinking water doesn't help combat the effects of spicy foods. Choose a right wine, it might help. Or even more wines for different style of Szechuan Food.