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Provided you go easy on the chilli, there is no reason why wine should give way to beer as the beverage of choice here. Gewurztraminer is the obvious candidate when the lid is off the spice jar, but you may prefer to serve a dry Provence rosé or a red with fuller-flavoured dishes. Primitivo or zinfandel have the power and necessary sweetness to counteract the spice. Shiraz, be it from Australia or Chile would not shy away from the challenge either.