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The drink of choice for curry fans is beer. The mild flavors complement the complex spices and the cold bubbles are refreshing and palate-cleansing, especially if you happen to be eating a spicy dish. Why aren't wines paired with curries, though? One reason is that there is no cultural tradition of wine-drinking in India. The popular line is that they are too heavy-tasting with curries, and either the wine or the dish itself ends up being too acidic to make a pleasurable combination.
The truth of the matter is that some wines don't go with curries and the reason turns out to be tannins. High tannin wines taste harsh and bitter with chilies and some spices, so selecting light, low-tannin wines will help you to make a better match with a curry. Suggestions include gewürztraminer, zinfandel, merlot and rosé, opting for fruitier flavors to counteract any potential bitterness. Choose a sparkling wine if you crave the palate-cleansing sensation of carbonation.
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9-05-2006 @12:54PM Jay L said... Bonny Doon Pacific Rim Dry Riesling. $11. So sayeth me.
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9-05-2006 @12:53PM calamari said... If you can find a New Mexico white, it'll be designed to go with spicy food. Not that all spices are the same, but it's a starting point.
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9-05-2006 @1:15PM mella said... If I'm going to have wine with curry (though why I wouldn't have beer, I don't know), I would choose the gewurztraminer for the crisp, light taste, especially if the curry was hot. Zeller Schwartze Katte is very inexpensive and it's not my first choice for wines, but it seems to match very well with spicy foods and also with a variety of Asian foods that are otherwise hard to pair with wine.
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9-05-2006 @4:46PM Andrew said... Gruner Veltliner is a great option. Crisp, sweet with a minerality that balances the heat.
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