If You Like Chai, You’ll Like…

A cozy cup of chai, a black tea steeped with milk and a blend of warm spices like cardamom, ginger, cinnamon, and clove, is the ultimate cozy comfort drink. It is a beverage built on contrast, being equally aromatic as it is spiced and rich and creamy as it is structured. The black tea brings a grippy texture similar to how tannins from the skins of wine grapes add a drying component to the wine’s structure, while the milk added to chai lattes in particular softens the texture. Spices layer warmth and complexity, often lifted by a touch of sweetness. 

Preferring the complexity of chai over an espresso-based drink tells a lot about a person's flavor preferences and can provide great insight into what types of wine they may like.

If You Like Chai, Try These Grape Varieties

Understanding what drives the enjoyment of a drink — be it texture, aromatics, or spice — can point toward unexpected but satisfying choices in another. The following grape varieties align with the character of chai, not through sweetness, but through structure and depth.

Chenin Blanc

One of the most versatile white grapes in the world, Chenin Blanc can be made in a range of sweetness levels from dry, off-dry, or sweet, with styles ranging from lean and mineral to richly textured and honeyed. In its Loire Valley stronghold, it’s made in a variety of ways — from sparkling wines to age-worthy still bottlings — and has notes of yellow apple, pear, lemon, honeydew, passion fruit, and peach in addition to the toasted notes from the oak aging. 

Its affinity with chai lies in its structure. A good Chenin can feel both bright and creamy, with acidity and texture in equal measure. Some dry examples have a slightly waxy mouthfeel and subtle oxidative tones, not unlike the tannic grip and dairy richness in a masala chai.

Roussanne

Primarily grown in the Rhône Valley, Roussanne produces full-bodied white wines with flavors of baked pear, herbal tea, roasted nuts, and a distinctive savory depth. Often blended with Marsanne, it’s known for its waxy texture, moderate acidity, and ability to age gracefully.

Roussanne shares chai’s softness and herbal complexity. Its earthy undertones and natural spice recall the grounding effect of ginger and clove, while the grape’s weight and roundness feel structurally similar to the richness of milk tea. When aged, Roussanne develops honeyed and oxidative notes that deepen the connection even further.

Nerello Mascalese

Cultivated on the volcanic slopes of Mount Etna in Sicily, Nerello Mascalese is a red grape known for its light color, high acidity, and smoky, herbal complexity. Wines often show red fruit, dried flowers, leather, and spice, which includes a peppery edge from the volcanic soils. This red wine is similar to Pinot Noir, a lighter style of red wine, so it is a great entry point for new red wine drinkers.

The subtle spice and earth-driven profile of Nerello Mascalese mirror chai’s more restrained qualities. Like a long-steeped tea, the wine tends to unfold slowly, with tannins that feel dusty rather than aggressive. Its smoky, savory tones and aromatic lift make it especially resonant for those who prefer the more contemplative, less sweet side of chai.

Mencía

Native to northwestern Spain, Mencía produces medium-bodied reds that are aromatic and savory, often showing notes of red berries, dried herbs, black tea, and pepper. Grown primarily in Bierzo and Ribeira Sacra, it can range from light and floral to structured and earthy, depending on elevation and vinification.

For chai drinkers drawn to the tannins found in black tea and the cozy spices, Mencía offers a red-wine parallel. Its brightness is balanced by a leafy, almost incense-like aromatic profile, and its structure is defined more by finesse than weight. There’s often a dusty, spiced quality to the wine that aligns naturally with chai’s flavor arc.

Orange Wines (Skin-Contact Whites)

While not a grape variety, skin-contact white wines, commonly known as orange wines, offer a textural and sensory experience that often connects back to tea. Made by fermenting white grapes on their skins, these wines gain tannin, color, and structure, often resulting in aromas of dried apricot, rooibos, spice, and citrus peel.

Orange wines evoke chai not because they taste like it, but because of the feeling while drinking it. They carry both grip and warmth, with oxidized aromatics and lingering savory notes. Their layered profiles, often enhanced by time in amphora or neutral wood, resemble the complexity and persistence of a well-spiced brew. Some versions also develop gentle sweetness, which nods toward the traditional finish of chai.