MÁLÀ: Where Heat Meets Bubbles

What wine pairs with hot pot and spicy Asian food?

MÁLÀ by The Flying Winemaker is a sparkling wine created specifically with spicy Asian cuisine in mind. Its refreshing bubbles, balanced acidity, and subtle fruit notes provide a lively counterpoint to the richness, heat, and complexity of Sichuan hot pot.

Hot pot is having a serious global moment.

What was once strongly associated with Chinese dining culture has crossed borders and become a social dining experience everywhere from Asia to major international cities. It is communal, interactive and, much like sharing a bottle of wine, naturally brings people together.

And then there is Málà.

What Does MÁLÀ Mean?

In Sichuan cuisine, málà describes the distinctive sensation created by chilli and hua jiao, or Sichuan peppercorn.

Ma (麻) refers to the tingling, numbing sensation of Sichuan pepper, while la (辣) means spicy or fiery.

Together, they create that unmistakable málà experience: numb, tingly, spicy, and addictive.

For The Flying Winemaker, that sensation sparked a simple question:

What if wine could join the dance?

Why Create a Wine for Hot Pot?

Eddie McDougall, founder of The Flying Winemaker, was inspired by the growing popularity of hot pot throughout China and beyond.

Traditional pairings such as beer and plum juice already have their place at the table. But McDougall saw an opportunity for something different, a wine specifically designed to work with the intensity and diversity of spicy Asian cuisine.

“Why not complement the dance of spice on the tongue with a cascade of refreshing bubbles?”

The answer was MÁLÀ.

A bold, playful white sparkling wine designed to bring another layer of flavour and refreshment to the hot pot experience.

How Does MÁLÀ Pair With Spicy Food?

The key is freshness.

Hot pot can combine rich broths, chilli oil, succulent meats, seafood, mushrooms and vegetables in a single meal. Sichuan-style versions can also bring considerable heat and the distinctive tingle of Sichuan peppercorn.

MÁLÀ's effervescence, crisp acidity and subtle fruit character provide a refreshing contrast.

As TFW sommelier Mark Law explains, the bubbles help refresh the palate, while the wine's acidity provides a counterpoint to the richness and spice of hot pot.

Rather than competing with the food, MÁLÀ is intended to reset the palate and keep the meal moving from one bite to the next.

The MÁLÀ Pairing Formula

MÁLÀ and the Future of Asian Wine Pairings

Modern Asian dining is constantly evolving, with chefs and drinkers exploring new combinations of food, culture, and beverage.

MÁLÀ fits naturally into that movement.

It isn't about forcing traditional wine rules onto Asian cuisine. It's about starting with the food — its heat, texture, richness, and social character, and creating a wine that makes sense alongside it.

For restaurants, hotels, F&B operators and wine traders, that makes MÁLÀ more than another sparkling wine. It represents a different way of thinking about wine pairing: design the wine around the food experience.

And at a hot pot table, where fire meets ice, spice meets freshness, and everyone reaches for another bite, that can make for a pretty exciting pairing.

MÁLÀ, where heat meets bubbles.

Words: Annabel Jackson

FAQs

What wine goes well with Sichuan hot pot?

A sparkling wine with refreshing acidity and lively bubbles can work particularly well with Sichuan hot pot because it provides contrast to rich broths, chilli heat, and Sichuan pepper. MÁLÀ was created specifically around this style of spicy Asian dining.

Is sparkling wine good with spicy food?

Yes. Sparkling wine can be an effective pairing for spicy food because its acidity and carbonation provide freshness and contrast against rich, oily, or intensely flavoured dishes.

What does Málà mean?

Málà combines ma (麻), referring to the numbing or tingling sensation of Sichuan pepper, and la (辣), meaning spicy or fiery.

What is MÁLÀ wine?

MÁLÀ is a white sparkling wine from The Flying Winemaker created to pair with hot pot, Sichuan cuisine, and other spicy Asian foods. Its concept centres on using bubbles, acidity, and fruit character to complement intense flavours.