One tricky situation which often faces wine drinkers and curry lovers is, which wine goes well with which curry? There is such a kaleidoscope of vibrant flavours in Indian dishes. So it may seem challenging to find a wine to complement rather than destroy the flavour of the food. Here’s some practical advice for pairing Indian food with wine.
Villa Maria (New Zealand) and Coonawarra (Australia) offer some lovely Rosé wine that pair well with Indian curries. These have the same refreshing mouth-feel, sort of like drinking a nice beer with a curry. Try this wine along with medium to hot curries like Lamb Tikka Marsala and Dopiaza.
Cloudy Bay (New Zealand) have some buttery and rich Chardonnay, that create a deliciously fruity and buoyant experience when paired with lighter coconut curries like Prawn Malawar or Fish Korma.
Super Hot Curries
If you want to indulge in a hot curry like Madras, Jalfrezi and Vindaloo, with a high concentration of chili, your best bet is choosing a refreshing and light Pinot Gris to cool you down (alongside a pot of cucumber raita). A nice Pinot Gris can overcome a hot curry and still taste fresh and lively.
Buying Wine on the Fly
On the way to an Indian restaurant and in a flurry? It’s a safe bet to buy a fresh, crisp, slightly dry white wine that is light on the tannins and appears pale, almost clear. In this respect, a New Zealand or South African Sauvignon Blanc is a good all-purpose wine for curries.
Wines such as the 2006 Groote Post Sauvignon Blanc from South Africa fair well when put alongside herby, creamy flavoured curries like Saag Aloo, Coriander Chicken and also milder lamb-based dishes. Oyster Bay Sauvignon Blanc 2008 (New Zealand), is a terrific complement for these milder dishes as well.
What wine or drink do you find goes well with hot food?