Even if you do not know very much about pairing wine and food you might have heard that wine merchants often recommend Riesling with Asian or other spicy food. Or you might have come across a few wine labels that had similar suggestions. While certain wine labels do praise a wine as compatible with pretty much any food ('This wine goes well with salads, chicken, fish and various meats.'), there is indeed a connection between some spicy food and Riesling, especially sweeter Riesling. I will not exhaust this topic tonight, but I will give an example (with recipe) to illustrate how and why sweet (Riesling) and spicy (food) can go together, based on what may be the most important rule of food and wine pairing: match a wine with the sauce (not with the meat). So here it comes, a semi-sweet Riesling from the Mosel and pasta with a chilli-carrot sauce.