Everyone knows that Beer & Curry are a match made in heaven, just ask our friends at http://obrotherbrewing.com/
……..But what about those of us who prefer a glass of wine with their dinner? So for all those customers that have told us that they struggle to find the right wine, read on…….
We have put together a list that should help you decide the best choices. We don’t sell wine in out stores but there are some great independent wine shops close to our stores that can help with your selection.
Note we have only recommended the grape and not a specific name/house.
It is generally recommended to stay away from oaky chardonnays. It is best to go for something with aromatic and mineral characteristics when matching to Indian spices.
These work well with fish dishes, creamy vegetarian dishes and light chicken dishes.
Viognier (works well with slightly spicier dish)
Gewuertztramminer from Alsace.
New Zealand Sauvingnons.
Dry German Rieslings
Pinot Gris/Pinot Grigio
It is a bit trickier, as tannin is said to be a no-no with Indian food. This rules out any Bordeaux blends (Cabernet Sauvignon).
It is better to choose a more full bodied wine with lots of ripe fruit. These all work well with strong powerful dishes, such as Lamb Roganjosh and highly spiced chicken dishes Chicken Vindaloo and a hot Bombay Pantry Chicken Curry.
Barossa Shiraz Californian Zinfandel
Australian Grenache Merlot
Italian Chianti Italian Barbaresco
Light fruity reds will work well with a wide range of Indian food, from light starters to more complex main dishes.
Pinot Noir from Burgundy or New Zealand.
Footnote: This list has been put together with input from a wine consultant, it is by no means exhaustive or definitive in any way – just a guideline. We will not be held responsible for any bad choices or grapes that have not been listed
And obviously we support all the government initiatives that promote responsible alcohol consumption!