Indian food and wine pairing - it can be done. Your natural inclination when choosing a beverage to accompany Indian food may be a lager style of beer, which has a clean, simple taste and immediately quenches thirst. Or you if ordered your dish Vindaloo style (basically, mouth-on-fire-hot), you may urgently reach for a pitcher of water. But the right wine can elevate your meal, keeping in mind the complexity of flavors – spicy, sweet, salty - and layering of flavors – in an Indian dish makes food and wine pairing challenging, but certainly not impossible.
Fiery dishes beg for a wine to balance the heat, not add to it. You want to stay away from anything too high in alcohol because it intensifies the spice. You also want to avoid highly tannic wines (like a bold Barolo or a heavy Cabernet Sauvignon) which can add a bitter taste to highly flavorful, pungent dishes. For spicy vegetable dishes, my “go-to” recommendation is a Gewürztraminer from
White wines aren’t the only choices for Indian meals. Meaty, gamey dishes like lamb that have intense, heavier flavors including chile and garlic sauces or smokiness can stand up to red where crisp, delicate white wines would falter. One of the least known but most worthy picks is a Chinon, a light bodied, savory and earthy red wine composed of Cabernet Franc grapes with distinct violet aromas from the Loire Valley of France. Another great option is a Burgundian-style Pinot Noir from
When in doubt, you can’t go wrong pairing Indian food with