Indian Food & Wine

Indian food is spicy rich, integrated sauces and occasionally mind-blowing chilli?heat, which proves a real challenge for wine lovers.
Most people would have never dared to order wine. Beer?was the go-to especially. However today wines are being offered, intended to create a delicious pairing. The classical red wine?with red meats, white with fish and vegetables just doesn’t work here. Wines with high tannins and alcohol, oaky are usually not a good match.

Creating pairings that one would not expect is a necessity. In fact, with almost any lamb curry, white wine is the much better choice, such as a dry Riesling, or a demi-sec Vouvray from the Loire Valley.

Among reds, look to earthier, spicier wines, like Syrah and Cabernet Franc from the northern Rhône, especially those that are not generously fruity or oaky. Reds from Languedoc-Roussillon, particularly those with Grenache and Carignan can be very successful, as can Rioja Gran Reserva with enough age to have mellowed the tannins.

What about Bordeaux? It is widely considered to be the supreme red that should not be missing on any upscale wine list. But watch out: these wines may turn bitter with some Indian dishes. But there can be good places to put highly tannic wines – a Punjabi vegetable dish with a yogurt sauce, that’s where your big red can go.

And what about the heat? You have to be slightly higher in alcohol, especially in reds, because otherwise they get lost. Zinfandel or Monastrell (Mourvèdre) from Spain hold up pretty well, and even Sherry can be introduced as a partner in crime with its higher alcohol but low tannins.

There is a saying that Champagne?goes with everything. But be very careful in your choice when it comes to Indian food and fizzy wine. Especially Extra Brut and Brut Nature Champagnes can spoil it all. Rather go for more mellow and fruity sparkling wines such as a nice Prosecco Valdobbiadene from Veneto.

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