Matching Wine with Indian Food

Bowl of Curry

Matching wines to the highly spiced complex flavours and heat strengths in Oriental and Asian food can be a challenge. Many choose to drink beer but there are some fantastic pairings out there and these matches are widely available in most restaurants and Independent Wine Merchants

Here are some of our ideas for popular restaurant and takeaway favourites

Creamy dishes like Korma, Tikka Massala, Passanda

Fruity undertones and acidity will balance the richness ofthese dishes. In the Whites try Austrian Riesling such as DomaneWachau Felderspiel Riesling 2019, Italian Pinot Grigio like CantinaValdadige Pinot Grigio DOC 2020 and Alsace Gewurtraminer - PhilippeGocker Gewurtztraminer 2018

If you like fizz, a sparkling rose such as LambruscoSorbara Manfreina DOP or Villa Braida Rose Proseccoworks a treat

Spicy, medium-bodied reds also work well complimenting the creaminess; from Italy try an oaked Sangiovese such as Poggio MorinoChianti Classico 2018 or a Barbera – Azienda Agricol IlBotolo Barbera D’Asti DOCG 2018 or a rich, fruity Californian Zinfandel like Scotto ‘Family Wines’ Lodi Old Vine Zinfandel 2017

Tomato based and spicy dishes like Vindaloo, Massala,Jalfrezi

Lighter, fruity reds work best with these. The fruit is the perfect complement without being overpowered by the spiciness. Try a Gamay such as Chateau d’Emiringes Beaujolais Villages Cuvee Fruitee 2020 GoldMedal, a Pinot noir like our unusual find from the Loire – JeanMarie Berthier L’Instant Pinot Noir 2020 or a fantastic Austrian Zweigelt – Domane Wachau Blauer Zweigelt 2019 Terrassen

Green Dishes like Raita and Saag

Dry white wines are perfect with these fragrant, herbal dishes which usually feature onions, coriander, leafy greens and highly complex flavours. Our Domaine Wachau Gruner Veltliner 2020 is perfect, or try Domaine Girard Muscadet de Sevre et Maine ‘Sur Lie’ LeFleuron 2020 or Casa de Compostela Alvarinho 2019

The golden rule is – the hotter the curry, the sweeter thewine- to counteract heat and to balance flavour