Pairing wine with curries can be a bit challenging because of the wide range of flavors and spice levels found in different types of curries. However, there are a few general guidelines you can follow to enhance your dining experience:
- Off-dry or Semi-dry White Wines: Perhaps white wines with a touch of sweetness, such as Riesling, Gewürztraminer, or Chenin Blanc. The slight sweetness helps balance the heat and spice of the curry while complementing the aromatic flavors. Try Le courier Chenin Blanc from Old Road Wine Co
- Rosé Wines: A dry or off-dry rosé can be a versatile choice with milder curries. Look for rosés with fruity notes and good acidity to cut through the richness of the dish. Emiliana Rose is a good match here, bearing in mind the varietals used are Cab Sav,Syrah dominant
- Light to Medium-bodied Red Wines: If you prefer red wine, choose lighter options that won't overpower the flavors of the curry. Examples include Pinot Noir, Grenache, or Beaujolais. These wines should have moderate acidity and soft tannins. Pasquiers Grenache noir from Languedoc fit the bill in all ways
- Sparkling Wines: Dry sparkling wines like Champagne, Prosecco, or Cava can work well with spicy curries. The effervescence helps cleanse the palate, and their crispness complements the flavors.
- Beer or Traditional Indian Beverages: Beer is often a fantastic choice with curries, especially if you enjoy the carbonation and refreshing qualities.
Your choose of wine may vary according to the origin of the curry dish, a few examples might be:-
Biryani or mushroom based curries with Pinot Noir - The earthy savory flavors of both morels and Pinot Noir, make the combination complex and intriguing. Elgin Pinot Noir is a good example of a quality option
Butter Chicken Masala with Sangiovese - The rich tomato-based curry is nicely off-set with a crisp and lively red like a Chianti Classico or even a New world Cinsault - Try the unique Strange Kompanjie Cinsault
Yellow Lentil Dal with Chenin Blanc; Black Lentil Dal with Merlot - These Indian staples are best paired with ripe, round, easy-drinking wines that are most compatible with a wide variety of dishes. The merlot should not be overly wooded and should have fruit forward elements of plum and dark fruit - Try Finca La Escondida Merlot
Thai Curry with Pinot Noir - Chilled, new world Pinot, especially juicy ones from Sonoma or Elgin to go with the different Thai curries.
Chilli Crab with Gewürztraminer Crabs lathered with a rich sweet-savory tomato-based chili sauce with eggs weaved into it. Gewurztraminer would work - the slightly lower acidity allows the savory richness of the sauce to shine through further, and the aromatic lychee notes of the wine complement that of the dish. Try Emiliana Adobe Gewurztraminer