| Are you a curry aficionado? Do you love wine at the | | | | clashes with hot and spicy foods. |
| same time? You might be wondering if curry and wine | | | | Look for these ideal wines that will help quench the |
| go well together, and if yes, what are the best wines | | | | liveliness of Indian curry dishes: |
| to serve with an Indian curry dish? To answer the first | | | | 1. Go for reds that are low in tannin but are lightweight |
| question - yes, wine and curry dishes mesh well | | | | and are high in acid. Serve it chilled with your dish. A |
| together, very much like chicken and gravy! The trick | | | | wine like Beaujolais fits this description well. |
| lies in selecting the perfect wine with a distinct fruit | | | | 2. Another great choice is dry and new world pink that |
| flavor and freshness that will best complement the | | | | are made from flavorful grapes. Opt for grapes that |
| heat of the curry. If you do your homework well, you'll | | | | are carefully grown in reputable winemakers who take |
| bring out the best in both wine and curry dish. | | | | the production of pink wine quite seriously. |
| Curry dishes may be spicy and lively, but its distinctive | | | | 3. Most white wines go well with curry, but one rule of |
| zing goes well with wine. The belief that there's no | | | | thumb that you should keep in mind when mixing hot |
| wine that can match any curry dish is a grave | | | | food and whites is to choose a mixture that is packed |
| misconception. So if you are sticking with thin and | | | | with fruit flavors and is high in acidity. You'll do well with |
| watery lagers to wash down the complex mix of | | | | young, fresh wines that are high in acidity. |
| spices found in curries, then you are in for a treat. | | | | If your budget won't allow for expensive wines, you |
| Try combining still wine with curry instead of pairing it | | | | can still go for affordable wines. Just skip the potent |
| with tea or lager. In curries packed with chilies, you will | | | | and hot ingredients when preparing the curry such as |
| find that the fizz in lagers actually aggravates your | | | | spiced garlic and chilies. When serving the Indian curry |
| palate or tongue as it races in your mouth. The tannin | | | | with wines, strive to maintain a balance of flavors to |
| found in herbal teas however, is too ruthless and | | | | for a nice meal that complements each other. |