What Wine Goes With Curry? (Solution)

Meat curries match well with a red such as a full-bodied Pinot Noir or more delicate Shiraz. Chicken, seafood, and vegetable curries, on the other hand, go quite nicely with the acidity and fruitiness of a Pinot Grigio or Gewürztraminer. Again, make sure to keep the sauce and spice level in mind.

What wine goes with what food?

  • The basic rule for pairing wine with food is to match wine colors to the heaviness of foods, such as champagne with appetizers, white wines with fish and poultry and red wines with beef or lamb. This also applies to the course servings; start light, and progress toward dark wines.


What do you drink with curry?

Perfect Pairings: Drinking with curry

  • Lassi. This yoghurt-based drink – a traditional way to keep cool and fed on the Subcontinent – bursts with taste combinations, a world away from bland beer.
  • Whisky.
  • IPA.
  • Wine.
  • Cider.

What red wine goes with red curry?

The best red wine for Thai red curry is Primitivo, which is light and low in tannins, but has an extremely robust flavor structure with bold aromatics and fruit flavors to boot.

What wine goes with Indian chicken curry?

Dry, rich whites with mild creamy curries: Fruity, unoaked or lightly oaked Chardonnay, like those from Australia or cooler parts of California have enough body to pair with creamier curries. If you don’t mind exceptionally floral, fragrant wines, try Gewürztraminer, which smells like rose petals and tropical fruit.

What alcoholic drink goes well with curry?

Here are some to try

  • Best All-Rounder. You need: Fruity Rosé
  • Best for: Aloo Gobi, Jalfrezi, Green Curries, Dhal. You need: Vinho Verde.
  • Best for: Korma, Butter Chicken and mild, creamy curries. You need: Chardonnay.
  • Best for: Madras, Tikka Masala and tomato-rich curries. You need: Soft, tangy, juicy reds.

What alcohol goes best with Indian food?

Indian Food and Beer Pairings

  • Light Lagers and Blonde Ales. The lighter beers, such as blonde ales and pilsners, pair best with lighter foods.
  • Hoppy Lagers and India Pale Ales. Hops have made their comeback, and IPAs are here to stay.
  • Wheat Beers.
  • Amber and Brown Ales.
  • Porters and Stouts.
  • Sauvignon Blanc.
  • Chardonnay.
  • Riesling.

What red wine goes with spicy food?

Pick light-bodied, fruit-forward, low-alcohol reds. Avoid red wines with high levels of tannin and oak, as those will make the spicy food seem all the spicier. Lower tannin reds like Gamay, Zweigelt, Schiava, and some Pinot Noirs are great served slightly chilled.

What do you drink with Thai red curry?

There are even a few reds that work well if you’re not all that into white wines.

  • Pinot Gris/Pinot Grigio. A viable alternative to Riesling, Pinot Gris has less-intense tropical fruit flavors and more subtle acidity.
  • Chenin Blanc.
  • Grenache Blanc.
  • Grüner Veltliner.
  • Sparkling Rosé
  • Pinot Noir.
  • Zweigelt.

What alcohol goes with red curry?

Our favourite beers with Thai food include:

  • IPA (Indian Pale Ale) IPA’s have a citrusy aroma and pair perfectly with heavier, aromatic dishes.
  • Lager.
  • Whitbier (bière blanche)
  • Off-dry Riesling.
  • Pinot Gris/Pinot Grigio.
  • Gewürztraminer.
  • Sauvignon Blanc.
  • Exotic fruit juices.

What wine goes with coconut curry?

“With spicy coconut curries, I like to pair a lightly sweet Riesling,” says Jon Cross, sommelier/wine director at Hinoki & the Bird in Los Angeles. “The sweetness cuts through the spiciness of the dish, but it also has good acidity.”

Does rosé wine go with curry?

Crisp whites, rosés and light, fruity reds – in other words, the kind of wines you probably already have in your rack at this time of year – will all rub along well with your curry.

What red wine goes best with Thai food?

“Light, crisp white wines with a bit of sweetness (like an off-dry Riesling) are safe zones when pairing with Thai food. However, if you are in the mood for red wine, go for light-bodied, light tannin, and high acidity wines like Pinot Noirs or Gamays.

What non alcoholic drink goes with Indian food?

From Thekera Tenga Sorbot to Sol Kadhi, Lassi to the traditional Panakam try these 20 Traditional Non-alcoholic Indian Summer Coolers during the summer days.

  • Aam Panna. Summer and mangoes are synonymous.
  • Bela Panaa or Bael Panna.
  • Chaas.
  • Coconut Juice.
  • Ela Neer Payasam.
  • Jal Jeera.
  • Jamun Panna.
  • Kokum Sherbet.

What do you drink with Japanese curry?

Of course, one of the national dishes of Japan should be paired with its national drink – sake. The spicy flavors of this comfort food are the perfect accompaniment to traditional rice wine. In fact, sake pairs well with a wide variety of dishes.

Does beer go with curry?

Many of the typical curries do not go well with it as the strong flavour of Singha beer will overpower them. Red meats will work well with this beer. Especially, curries which are cooked until the meat is infused deeply with the spices. So, lamb and beef curries are ideally paired with this beer.

Top pairings

This entry was posted byFiona Beckett(Google+) at 8:01 am on October 7, 2021. You’re not alone if you’re unsure about which wine to go with a spicy curry. There are probably as many different perspectives on the subject as there are different varieties of curries, ranging from “wine is never a smart idea* to *any wine you like*.

3 tips to bear in mind when you’re pairing wine and curry

It is necessary to consider three factors:* the heat level of the curry; It’s clear that pairing wine with a moderate curry is simpler than pairing wine with a scorching spicy curry. How many other foods you’re serving and how hot they are are important considerations. So it’s simpler to think about a wine that will go with the entire dinner rather than just one component of it. * And depending on what kind of curry you’re talking about, it’s even easier to think about a wine that will go with the entire meal rather than just one part of it.

Furthermore, home-made curries are typically hotter and more spicy than store-bought curries or curries cooked from a pre-made curry sauce.

  1. A dash of sweetness, particularly in spicier curries and green curries, as well as a burst of fresh, palate-cleansing acidity, can be beneficial.
  2. So, while ripe fruity reds may be delicious, especially when paired with meaty curries like rogan josh, you don’t necessarily want a 15 percent oaky monster to accompany your meal.
  3. Here are five good all-arounders who, in my opinion, are up to the task.
  4. I’ve found that this kind of wine consistently ranks highest in the tastings that I’ve conducted in the past for the What Food, What Wine?
  5. Create a powerful fruity style, not a weak one, by thinking Spain, Portugal, or South America rather than Provence.
  6. In any case, chicken, fish, and vegetable curries are acceptable, if not extremely meaty curries or curries with a strong tomato sauce.
  7. Pinot gris is a kind of grape that is grown in the United States.

Other fragrant whites are available.

Chardonnay Yes, chardonnay is a good choice!

It pairs well with mild, creamy, or buttery curries, particularly those including chicken.

And, if I had to choose a red, I’d go with.

Pinotage is a surprise fit for spicy curries, and rioja crianza or reserva is an excellent choice for rogan josh.

However, it might go well with a spicy duck curry.Image courtesy of Joe Gough @fotolia.com If you found this post beneficial and were delighted to get the information for free, perhaps you would consider making a donation to help offset the expenses of maintaining the site?

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Is your chicken curry a little too sweet? Are you looking for something creamy or fiery? The answers to these questions will assist you in making your wine selection. Here are a few ideas to get you started. Is your chicken curry a little too sweet? Creamy? Fiery? The answers to these questions will assist you in making your wine selection. Here are a few ideas to get you started. Whites that are a little off-dry with hot curries: When you pair lightly sweet wines with spicy food, the wine becomes less sweet and helps to alleviate the heat of the curry dish.

  • Off-dry Rieslings from Oregon or Australia should be sought after.
  • Another choice is off-dry Chenin Blanc from regions such as Vouvray and Savennièrres, which has a rich, complex mouthfeel.
  • If you don’t mind wines that are very flowery and aromatic, try Gewürztraminer, which has a scent that is reminiscent of rose petals and tropical fruit.
  • The juiciness and gently spicy notes of Grenache from France or Spain pair beautifully with the aromatic spices in curry, and the wine has just the right amount of acidity to balance off the tomato taste.
  • Kristin Donnelly is a former FoodWine editor and the author of The Modern Potluck, which will be published this fall (Clarkson Potter, 2016).

The top 10 wines to drink with a curry: Wines to complement your meal

What about wine with curry? It may appear to be improbable. After all, for millions of people throughout the world, beer and curry are a weekly staple.

So why choose wine with a curry?

To be sure, beer is a natural pairing for a curry meal. If it’s a touch too hot, it’s still pleasant and simple to guzzle down. Having determined the small variations between Cobra and Singha beers, however, you are finished with the task at hand. There’s a lot more to discover when it comes to wine. ad – (Advertisement) Get an additional 5 percent off a case of wine (for a total of 15 percent off!) at Great Western Wine. utilizing the code FRAN5 as a starting point First and foremost, we must define what we understand by the term “curry.” Are you picturing the traditional Indian takeout popular in the United Kingdom, or perhaps a Thai curry?

Both of these dishes will necessitate the use of quite distinct wines in order to make the most of your dinner.

Wines that will improve and compliment your curry supper as a result of the other beverages you’ll be drinking with them.

Not as a beer to merely accompany or wash them down, but rather as a companion or washdown. It is not necessary to consume the entire bottle of wine if you have an electric wine dispenser, as the wine may be kept fresh for up to six weeks!

These wines will all take your curry dinner to a different, enhanced level.

If you’d want to go a little further in terms of making your curry lunch stand out, we hope you’ll find the following suggestions beneficial. You’ll discover that the best location to find many of these wines isn’t always your neighborhood liquor store. If you purchase wine online, you will have a much greater selection and will be able to take advantage of any wine promotions that the merchant may be doing. These are typically far more affordable than comparable items on the high street. Lay the table, purchase a floral centerpiece, establish the scene with some candles, and select the ideal wine to accompany your meal.

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1. Semillon-Sauvignon Blanc

For this mix, you may go to France, and specifically Bordeaux, for inspiration. Alternatively, drive south to Australia for several spectacular specimens, notably in Western Australia. Thai-style curries, such as Thai Green curry, are particularly well-suited to this combination.

2. Alsace Pinot Gris

Alsace’s Pinot Gris wines, which pair well with Thai curries but are often neglected outside of French-themed restaurants, are another excellent choice. That’s a real pity, especially when there are wines as nice as Michel Fonne’s Pinot Gris available for purchase online, which is one of the wines you should try.

3. Sauvignon Blanc (Chile or New Zealand)

I personally prefer those from Marlborough, which is located in New Zealand, although both have upfront tropical/gooseberry flavors that go well with curries. Thai, to be sure. However, there are also those milder flavors in Indian classics to be found. Rude Wines is now offering a classic wine deal, with the famous Kiwi Bolitho’s Block available for for £7.99 per bottle.

4. Beaujolais-Villages

Excellent with Tandoori chicken, and it will also go well with Korma recipes. They are a lighter sort of wine than the specific villages, and they are really reasonably priced. They make for a great enjoyable experiment with whatever curry you are now loving.

5. Côtes de Gascogne whites

Unbelievably reasonable in price, and well balanced to cope with a wide variety of hot curry recipes. Colombard, Petit and Gros Manseng are three local grape types that go well with curries because of the combination of the three.

6. Rhône white wine blends

Consider wines such as our Ventoux Blanc. Marsanne and Roussanne are tangoing their way to curry paradise. However, these wines should not be served with overly spicy foods; instead, they should be served with curries that are on the delicate side of the range.

7. Rioja Crianza

It’s important to note that the word ‘crianza’ is crucial in this context. Rioja that has been lightly toasted is excellent with Indian curries. It has a good amount of vibrant acidity to assist cut through the sauce, as well as enough flavor to balance off the spices and heat in the sauce. Try serving the wine at a slightly cooler temperature than usual; you’ll be able to appreciate the interaction between the wine and the meal much more. Take, for example, the Rioja Graciano, which is currently on offer in stores.

8. Uruguayan Tannat

Okay, it’s a bit of a novelty, and you’re not likely to find a bottle of it at your local 7-11 convenience store. However, because it does exist, purchasing for wine online comes out on top in this situation.

It will be possible to purchase bottles such as the magnificent Alto de la Ballena Tannat, Merlot, and Cabernet Franc at that point. A wine that can elevate a mediocre curry to a spectacular level of excellence. And, last, one to wow your pals with your newly acquired wine knowledge.

9. New World Chardonnay

What is the significance of ‘New World’ (i.e., not from Europe)? That’s a little of a mystery, but the buttery, ripe character does appear to be a good match with spicy flavors, which is a pleasant surprise. I once had a Monkfish Vindaloo at Rick Stein’s Restaurant in Padstow, which was accompanied by a Californian Chardonnay and it was really delicious (as was the bill).

10. Italian Negroamaro and Primitivo

These two wines, which are velvety, warmly fruity, and bitter-spicy in their own right, pair perfectly with Indian curries. By purchasing online, you can get the greatest examples, such as the Paolo Leo wines from Rude Wines. They will not disappoint you at a price that is comparable to what you would pay for a bottle of wine to accompany a Friday or Saturday night meal. Try starting with these ten wine styles, and you’ll discover that eating your typical curry may be a far more enjoyable experience than popping the cork on a bottle of beer.

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For some reason, convincing someone that beer is not the sole beverage to drink with a curry is more difficult to do than convincing the government to tell the truth about practically anything. If this is the case for you, please do not continue reading. To be completely honest, don’t spend your time. You’re not going to agree. Curry, on the other hand, is not limited to the conventional, curry-house repertory, and even supermarkets now provide geographically oriented selections of curries. Cooking my way through Roopa Gulati’s excellentIndia, from the World Vegetarian series, has revealed that her recipes are far from the preconceptions, with fragrant fresh ginger and garlic bringing them to life rather than the thwack of chilli heat.

  1. Lighter, summer curries, in particular, are more forgiving since they don’t need you to use fragrant wine, which is a good thing if you’re not in the mood.
  2. Crisp whites, fruity rosés, and light, fruity reds — in other words, the kinds of wines you’re likely to already have in your cellar at this time of year – would all pair nicely with your curried meats and vegetables.
  3. A lassi, particularly a mango lassi, is another summertime beverage that I enjoy with curries in the summer.
  4. The Bristol-based Six O’Clock Distillery, on the other hand, just released a limited-editionMango, GingerLime Gin(40 percent) in cooperation with Indian culinary writer Romy Gill, allowing you to indulge in mango G Ts if you so choose (although for a fairly extravagant £38).
  5. I’ve been particularly charmed with the line of lagers produced by Utopian Brewery in Honiton, Devon, which uses only 100 percent British materials in its brewing.
  6. A Kingfisher is outclassed in every way.

Four summery wines to drink with a curry

For some reason, convincing someone that beer is not the sole beverage to drink with a curry is more difficult to do than convincing the government to tell the truth about practically anything. If this is the case for you, please don’t continue to read this article any further. You should save your time, to be honest. Obviously, you will not accept my point of view. Even supermarkets now feature regionally focused curry selections, indicating that curry is no longer only about the traditional, curry-house repertoire.

  1. Her recipes are a far cry from the preconceptions, with dishes enhanced by fragrant fresh ginger and garlic rather than the thwack of chilli heat.
  2. A fish curry, for example, does not require the same beverage as a rogan josh, which is a reasonable assumption.
  3. As a rule, I’m not a big fan of gewürztraminer with Indian cuisine – it’s one of those things that either tastes well or doesn’t – and I think you shouldn’t be forced to drink riesling if you don’t want to.
  4. Because of the increased heat, you may want to add a little extra sweetness to your wine.
  5. A lassi, particularly a mango lassi, is another drink that goes well with summer meals.
  6. Bristol-based Six O’Clock Distillery, meanwhile, just released a limited-editionMango, GingerLime Gin(40 percent) in cooperation with Indian culinary writer Romy Gill, allowing you to indulge in mango G Ts if you so choose (although at a hefty price of £38, to be precise).
  7. In particular, the line from lager experts Utopian, based in Honiton, Devon, which brews with 100 percent British ingredients, has captured my imagination.
  8. This is superior to a Kingfisher.

How to choose wine for curry: our 6 top tips

Italian Food and Wine Pairings/Wine for Curry/Italian Food and Wine Pairings Finding the right wine with curry is one of the most difficult tasks to complete effectively. It’s probably why the majority of people stick to lager — a bottle of Cobra or Tiger beer is the traditional companion to spicy Indian and Thai food. Wine enthusiasts, on the other hand, are not required to make concessions. While choosing a wine that can stand up to spicy food is an art form in itself, it is one that is readily mastered with practice.

Even while dishes such as chicken tikka masala are far from real, they typically serve as the foundation of many menus in the United Kingdom.

We’ll be focusing on a few British-Indian classics, but our suggestions may be applied to any type of curry recipe. If you’re ordering a curry takeout or going out to dinner at a BYOB restaurant, remember to follow our suggestions for pairing wine with curry.

Choosing wine for curry tip 1: match your wine to the sauce

It doesn’t matter if you choose a chicken, lamb, or veggie curry; they are all delicious. The most important item to consider is the sort of sauce that is used. Once you understand this, you can put the fundamentals of wine and food pairing into practice. For example, creamy and mild foods such as korma, passanda, and butter sauce necessitate the use of a wine with acidity to cut through the fat. A medium-bodied red wine, such asSangiovese or Barbera, may hold their own against the rich texture of creamy curries.

Castello di Radda 2017 Chianti Classico DOCG is an excellent choice since it boasts silky smooth tannins as well as smokey flavors of vanilla and spice, and it is a terrific value.

Red or rosé wines are excellent pairings for this dish since they enhance the juiciness of the tomatoes.

Aromatic spices blend beautifully with the fruity tones of raspberry and strawberry in this blend of spices.

Choosing wine for curry tip 2: keep it sweet (or off-dry)

Because sweetness can assist to temper the sweltering heat of chilli, some of the finest wines for curry have a little amount of remaining sugar. Even if you are a regular drinker of dry wines, it is worthwhile to experiment with something a little sweeter than you are accustomed to. With spicy foods, Gewürztraminer is a traditional combination, and theKurtatsch Brenntal Gewürztraminer Riserva 2017from Alto Adige DOC proves that this is the case. Featuring rich flavors of candied orange, honey, and grapefruit, this off-dry white wine will assist to cool your scorching tongue.

Choosing wine for curry tip 3: fizz is your friend

Curries may be fairly rich, and carbonation can help to clear your palate so that you can enjoy the next taste without feeling bloated. As a result, lager is frequently cited as a top choice for complementing with Indian cuisine. Because the spicy aromatics in the curry meal may quickly overshadow the nuances of a Franciacorta or Champagne, it’s definitely better not to serve your best traditional technique sparkling wine with curry. Instead, choose for a lighter alternative such as Ca’ di Rajo Cuvée del Fondatore Brut Millesimato 2020Prosecco, which has a lower alcohol content.

Its sweet overtones of pear drop candies also serve to mitigate the impact of the curry’s spicy heat by providing a pleasant contrast.

It’s a touch more daring than the white. With a hint of Pinot Noir, this blushing wine offers flavors of wild strawberry, raspberry and candy to complement the other flavors. They both contain small, tiny bubbles, which make them excellent tongue cleanser and palate refresher wines.

Choosing wine for curry tip 4: choose low alcohol wines

Because alcohol increases the perception of heat in food, if you’re making a spicy curry like vindaloo or madras, it’s advisable to use a low-alcohol bottle (5-11 percent ABV) to minimize the burn. In the case of a mild and creamy curry, you won’t have to worry about breaking this guideline because there isn’t normally much heat to begin with in these dishes anyhow. However, if you’re headed into the ‘four chilli’ zone of the menu, it’s best to keep the impact to a bare minimum by choosing a light-bodied wine to pair with your meal.

This wine, in addition to being low in alcohol, checks off two other boxes: it’s effervescent and it’s sweet – making it one of the greatest wines for curry, in our opinion.

Choosing wine for curry tip 5: high acid wines can revive your palate

Because alcohol increases the perception of heat in food, if you’re making a spicy curry like vindaloo or madras, it’s advisable to use a low-alcohol bottle (5-11 percent ABV) to decrease the burn. In the case of a mild and creamy curry, you don’t have to worry about breaking this guideline because there isn’t normally much heat to begin with in the first place. In contrast, if you’re about to venture into the ‘four-chilli’ region of the menu, it’s best to keep the impact as little as possible by choosing a light-bodied wine.

This wine not only has a low alcohol content, but it also has two additional characteristics: it is effervescent and sweet – making it one of the greatest wines with curries, in our opinion.

Choosing wine for curry tip 6: go for earthy and spicy red wine, rather than fruity

The flavors of ripe fruit might be incompatible with the flavors of many Indian meals. If you prefer red wine over white wine, it is recommended to choose wines with more savoury characteristics such as leather, autumn leaves, and baking spice, such as Cannonau. For example, the I Garagisti di Sorgogno, Manca 2016 would be a fantastic alternative because of its spicy and herbal undertones, which would be ideal for matching with a Thai green curry or lamb saag. Alternatively, Also worth considering are younger, more tannic Nebbiolo varietals, such as those grown in the Alba and Langhe regions of Italy.

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Find the perfect wine for your next curry

Have we persuaded you to keep the beer in the fridge? Hopefully so. Now that you’ve learned about the most important factors to consider when combining wine with curry, you can explore our Italian wine shop to discover the perfect bottle to accompany your next Indian dinner. All of our Italian wines are available with free next-day delivery throughout the majority of the United Kingdom, allowing you to plan ahead with confidence.

Curry and Wine: Which Pairings Are Best?

The first thing that springs to mind while thinking of Indian food is, without a question, the dish called curry. Although it is commonly associated with Indian food, it is also used in Thai, Japanese and other Asian cuisines as well as in the United States. It’s difficult to pair a curry with a wine, especially if the curry is quite hot. Despite this, you can make amazing wine and curry combos with a little creativity. In order to combine with curry, look for a wine that has a low alcohol content and a high acidity level.

However, it is critical to analyze the specifics of the recipe. Some wines may perform better or worse depending on the components used in the recipe. Continue reading to discover the best wine matches for the most popular curry recipes.

What Is Curry?

Curry has two different meanings. On the one hand, it is the name of a spice blend that contains a variety of different spices. Turmeric, a herbal plant belonging to the ginger family, is the primary constituent. It just adds a slight taste to the dish, but it adds a brilliant yellow color to the combination. Curry powder can also comprise mild spices such as cumin, coriander, and fenugreek, as well as more prominent spices like as cardamom, mace, and nutmeg, which enhance the taste of the dish.

  • Curry, on the other hand, is a general phrase that refers to a wide variety of meals from the Asian continent as a whole.
  • They can be made with meat or fish, lentils, or vegetables as the main ingredients.
  • The many varieties might be either thin and watery or thick and creamy in consistency.
  • It’s worth noting that the term “curry” is a British invention.
  • Despite the fact that the name has found its way into English and many other European languages, it is still very uncommon in the nations where curry meals first appeared.

Korma Curry and Wine

Since the 16th century, Korma Curry has been a household name. Traditionally, it was considered a high-status meal, and it was served to royals in Northern India, Pakistan, and Bangladesh. Korma Curry is now prepared with a variety of meats, including lamb, beef, chicken, and game, as well as in a vegetarian version. Spices such as coriander, cumin, red chilies, and garlic are mixed with the primary components, which are then grilled for a couple of minutes. After that, the heat is decreased, and yogurt or cream is added, along with sliced tomatoes, onions, and other spices, to finish the dish.

Korma is typically thought of as a thick, creamy form of curry.

It is important that the wine you choose for Korma Curry has a high level of acidity in order to cut through the creamy sauce.

These wines are often aged in oak barrels for a period of time.

Aside from that, you might detect flavors such as coffee, tobacco, dark chocolate, or vanilla. If you enjoy white wine, anoaked Viognier is a good choice.

Tandoori Chicken and Wine

Tandoori chicken is a renowned Indian curry dish that is served all over the world. It has an even deeper history than Korma Curry, with origins dating back to 3000 BC. Its name is derived from the term “Tandoor,” which is the name of a coal-fueled clay oven that is usually used to make the dish in Indian cuisine. The chicken is seasoned with a marinade made of yogurt, garlic, ginger, onion, and a curry powder known as “Garam Masala,” which is a specialty of India. Red chilies, cumin, coriander, cardamom, and a few of additional spices are included in this blend of flavors.

Matching wine with Curry – Le Cordon Bleu

Winter has here, which means it’s the perfect time to indulge in some hearty comfort food, and there’s nothing more hearty, physically speaking, than a bowl of curry. Beer is the typical English companion, but wine may be just as effective, if not more so, in bringing out the flavors of the dishes.

Wine with Curry: Top matches

Winter has here, which means it’s the perfect time to indulge in some hearty comfort food, and there’s nothing more hearty, physically speaking, than a bowl of curry. Due to the need to focus on a classic Indian curry rather than the stomach ripping, hangover-curing English variant, we will trim it down a bit. Curries can contain a variety of spices, but the most frequent are red chilli, turmeric (seeds or leaves), cumin seeds, peppercorns, fennel seeds, clove, cinnamon, cassia (nutmeg and mace), star anise, nigella (onion seeds), and fenugreek seeds, to mention a few.

Seeds should be cooked in vegetable oil, and if the spices are powdered, they should be toasted before using.

Sauce, not meat, fish or vegetables, is key

A educational lunch at an Indian restaurant is included as part of our Diploma in Wine, Gastronomy, and Management program during the food matching unit. Our students learn about how various wines react to a range of Indian spices while enjoying a meal with us. They learn through this experience that, regardless of whether the curry is served with meat, fish, or vegetables, it is the sauce and its flavor that has the most impact on the beverage that will be served with the food in question. Another component that influences the outcome is, of course, the drinker’s comfort level with heat.

  • In wine, the acidity makes the mouth wet, which helps to soothe the ferocity of the spices
  • In other words, it makes the tongue water. Sweeteners such as sugar have a coating effect on the meal and function as a barrier between the food and your taste buds, protecting them while also cooling them down
  • A glass of wine can heighten the sensation of spiciness, particularly when combined with red chilli peppers, ginger, and turmeric. Tannins – Tannins compete with the sweetness and acidity supplied by the onions and tomatoes, resulting in an increase in bitterness in the finished dish. It also has the additional effect of increasing the sense of heat.

Reduce heat

Choosing a red or white wine with strong acidity, moderate alcohol, and very low or no tannins is essential if you want to cool down after a long day outside. On top of that, the addition of sweetness will undoubtedly be welcomed. If you listen closely, this sounds exactly like an off-dryRiesling in the vein of a Kabinett or an Auslese from a reputable German producer. The Brauneberger Riesling Kabinett created by Fritz Haag from the Mosel in a vintage of 2 or 3 years old would be ideal for this occasion.

It’s important to examine the label when purchasing a German wine, since if the term ‘trocken’ occurs after the words Kabinett or Spätlese, it indicates that the wine is dry.

One of the most soothing reds would be a very fruity version of a Pinot Noir, with a New World version being preferable, such as the juicy 2015 Picnic Pinot Noir produced by the Two Paddocks winery in Central Otago in New Zealand, which bursts with ripe red fruit violet and has a very refreshing finish.

A mild type of Valpolicella from Italy or Mencia from Spain would also be delicious with this dish.

Feel the heat

Choosing a red or white wine with strong acidity, moderate alcohol, and very low or no tannins is essential if you want to cool down from the summer heat. Added to this is a certain amount of sweetness, which will undoubtedly be a plus. An off-dryRiesling in the vein of a Kabinett or an Auslese from a reputable German producer, this sounds precisely like it. Ideally, a 2 or 3 year old vintage of the Brauneberger Riesling Kabinett produced by Fritz Haag from the Mosel would be ideal. With rich lemon and peach flavors, as well as a beautiful, almost juicy, mineral acidity that cleanses the tongue, this wine is a delight to drink.

One might even indulge in other fragrant grape varietals such asGewürztraminer,Grüner Veltliner, or Torrontés to mention a few, given the abundance of available options.

An Italian Valpolicella or a Spanish Mencia would both be excellent accompaniments to this dish.

About Matthieu Longuère MS

In addition to being a Master Sommelier, Matthieu Longuereis based at Le Cordon Bleu London, one of the world’s finest culinary arts, wine, and business schools. Since 1994, he has worked as a sommelier in the United Kingdom, where he has received various prizes and plaudits for the wine lists of the places for which he has worked, including Lucknam Park Country House Hotel, Hotel du Vin Bristol, and La Trompette, among others. Having joined the school in 2013, he has been instrumental in the development of the school’s complete Diploma in Wine, Gastronomy, and Management curriculum, which is a unique program that blends theoretical wine knowledge with a strong emphasis on hands-on experience.

More articles from Le Cordon Bleu:

Photo courtesy of Cordon Bleu Matthieu Longuère, a master sommelier, offers his recommendations. There are many different methods to prepare duck and many different wines to select from. Matthieu Longuère, a Master Sommelier, will be your guide. Photograph courtesy of Le Cordon Bleu London See the Le Cordon Bleu London’s guide for more information. According to Matthieu Longuère MS, red wine and fish go together like peanut butter and jelly. Photograph courtesy of Alamy / Santorines According to Matthieu Longuère MS, don’t trust the urban legend.

Chicken Curry

Ground and toasted spices such as coriander, cumin, turmeric, ginger, mustard, cinnamon, cardamom, cayenne pepper, mace, chilies, fennel seeds, nutmeg, cloves, and black pepper are used in the curry blend, as well as mustard seeds, mustard powder, and mustard powder.

Curry loves Wine

Pour a creamy (malolactic) Chardonnay with a creamy (creamy) meal if possible. If the food is spicy, choose a wine that is off-dry: Riesling Spätlese, Pinot Gris, Gewürztraminer, or something similar. If you want something fruity, look for Pinot Noir, Gamay, Garnacha, GSM blends, or Valpolicella if you have the option. Do you have a hankering for some aboldred? Syrah is a good choice if you like ripe, round tannins.

Indian Sauces

Sauces in three different colors:

Sauce Color
Green Sauce: HerbalSparkling Wines, Sauvignon Blanc
Red Sauce: AcidicSparkling Rosé, GSM Blends, Gamay
Red Creamy Sauce: Buttery TomatoFull Body Rosé, Lambrusco, Syrah

Go Local

Make it a point to eat and drink locally whenever possible. Improve your ability to recognize and comprehend the passion that wine transmits. Investigate the wide spectrum of possibilities that a grape may express through culture, terroir, and climate, among other things. Traveling and tasting new foods helps you become a better cook. Variety is the spice of life

Food and Wine Pairing

Eat and drink locally wherever possible. Enhance your ability to recognize and appreciate the emotion that wine conveys. Take a look at the wide variety of possibilities a grape may express through its culture, terroir, and environment. Experimenting with different foods and flavors helps you become a better cook.

Perfect Pairings: Drinking with curry

A pint (or two.or three.or more) of beer is often associated with soothing thirst while enjoying a Ruby Murray. The food at this decades-old British institution is mediocre, and the usual suspects from the bar aren’t made any better by the addition of spicy dishes to the menu. Fortunately, sophisticated pairings are easy to get by, ranging from iced Indian favorites to more refined ale selections to choose from.


This yoghurt-based beverage – a popular way to keep cool and nourished in the Indian subcontinent – explodes with flavor combinations, a far cry from the blandness of regular beer. The sweet type of lassi is the most common in the United Kingdom; it is commonly flavoured with rosewater, sugar, and fruit juices; mango lassi conjures up tropical Indian vacations. The savoury form, known as chaas, is thinner and contains additional salt and flavorings such as roasted ground cumin, ginger, and other ingredients.

The best recipes for homemade lassi can be found on the internet, with a top quality dairy foundation (whether produced from buttermilk, Greek yoghurt, or whatever else) being the key to the flavor – just be sure to make friends with a greengrocer who will save you the sweetest mangoes possible.


It has been fashionable in recent years to enjoy a dram while eating Indian food. Many restaurants – spearheaded by pop-ups and particularly common in Birmingham – combine complex whiskies with rich flavors to provide a unique dining experience. When it comes to pairing Scotch, the process is similar to that of pairing wine: delicate flavors work well with single malts, while spicy liquor goes well with heavier flavors. Paul John Classic Select Cask, an Indian whiskey manufactured in Goa, with a mild citrus flavor and a sweeter finish that makes it a good match for seafood.

When it comes to anything cooked in a tandoor, the Ardmore 2010 – which comes from an ex-bourbon barrel and has just 262 bottles available – is a fantastic choice: smooth caramel and tropical fruits on the scent, with a flowery smokey finish.


Don’t write out beers entirely; if you make a wise pick, you could just come across the appropriate bedfellows. Indian pale ales, a craft brewer’s favorite that has historically been associated with the English in India, are available in a variety of styles to complement a variety of dishes: When it comes to creamy meals, an American-style IPA will cut right through them, while a balanced English IPA (like the boozy 7.4 percent Meantime) can help relieve the burn – even if it feels harsher at the moment.

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Never write off beer totally; if you make a wise pick, you could just come across some ideal bedfellows. There are a variety of Indian pale ales to choose from that are popular among the craft brewers and have a history of being associated with the English in India. When it comes to creamy meals, an American-style IPA will cut through them, but a balanced English IPA (like the boozy 7.4 percent Meantime) can help relieve the burn – even if it feels harsher at the moment. One of my favourite beers is Python IPA, a double-hopped beer from the organic Little Valley Brewery in West Yorkshire, which has a strong malty taste that goes well with a hearty curry.


If you pick fruity premium types with a little fizz and a sweetness that pairs well with chutneys, cider is no longer restricted to the realm of BYO plonk from the corner shop. It may be a viable alternative to lagers. Anything overly bubbly, on the other hand, should be avoided since it will interfere with any heat in the dish. Aspall has created Bhai, a straw-colored cider with a tangy finish that yearns to be served with spicy cuisine. The cider was developed between their cider house in Suffolk and a chef in Mumbai.

Drink dry cider if your dinner is on the milder side – anything made from dessert apples is particularly tasty.

The Best Pairing for Indian Food? It’s Not Beer (Published 2016)

In classic Indian Accent manner, a recent supper at West 56th Street’s Indian Accent began with a traditional greeting. Despite the fact that papadum and other crisp wafers were served with a variety of sweet and spicy chutneys, the wafers were arranged vertically, their edges rooted in a bed of dry lentils in an immaculate presentation befitting of high-end ambitions. In the meanwhile, we were treated to something unexpected: an amuse-bouche consisting of a little circle of warm naan packed with blue cheese.

  1. Next came the surprise: an extraordinary collection of bottles from throughout the globe, including affordable obscurities as well as high-end Burgundies and Champagnes that cost a small fortune.
  2. Beer, they claim, is the drink of choice, especially when it comes to spicy meals.
  3. Some cuisines outside of traditional wine-producing countries, such as Cantonese and Vietnamese, have proven to be excellent wine partners in recent years.
  4. Despite this, an increasing number of Indian restaurants are presenting wine lists that are meant to complement the cuisine while also creating surprisingly excellent synergies.
  5. However, the process of merging wine with Indian cuisine is neither simple nor straightforward.
  6. “When someone asks, ‘What goes well with Indian food,’ I respond, ‘I have no idea.’ “I’ve been asked that question more than any other New York sommelier,'” said Michael Dolinski, the wine director at Junoon, who has probably been asked it more than any other New York sommelier.
  7. Dolinski asserts that classic European foods were created with wine in mind, which he believes is correct.

The image is courtesy of Amy Lombard of The New York Times.

To solve this problem, you must first determine how wine might enhance the flavor of a food.


“I believe that white wine is the ideal accompaniment to nearly any lamb curry,” he added, citing dry rieslings and grüner veltliners as examples of wines that would pair well with the dish.

As he put it, “let aside your American or European attitude to pairing wine and food.” “Red wine goes well with red meat, white wine goes well with fish and vegetables, it just doesn’t work that way.” Wines that are lively and mildly sweet can be great.

Wines that are heavy in alcohol or tannins, or that have a distinct oaky flavor, on the other hand, are frequently considered terrible.

On the wine list at Pondicheri is Rajat Parr, the former wine director for the Michael Mina restaurant group, who was born and raised in Calcutta.

He claims that the number of wines that pair nicely with Indian cuisine is limited.

His surprising conclusion is that red Burgundies and other wines made with pinot noir, which are typically touted as among the most adaptable of all wines, do not pair well with seafood.

Despite having a lot of experience cooking and eating Indian food, Daniel Beedle, the beverage director at Indian Accent, had little expertise combining wines with the meals when he first started.

The greatest wines, according to the consensus, were frequently somewhat sweet whites with high acidity and younger, savory reds with minimal tannins.

Parr, on the other hand, tolerates more fruit in the reds than the majority of the wine world.

His wine range is well-stocked with fragrant whites, syrahs from the northern Rhône, cabernet francs from the Loire and Beaujolais, and cabernet francs from the Loire and Beaujolais.

“I’m a normal human being, and I enjoy my Burgundy,” he added, adding that he seeks for wines that are more pure and fresh, and less oaky in flavor.

His explanation was that the Bordeaux and cabernets were intended as a compliment to the large number of Indian guests from the subcontinent who, if they consume alcoholic drinks at all, expect big names and classic reds.

Although these wines may taste harsh when served with many Indian meals, people have become accustomed to this experience and anticipate it to happen.

In Mr.

Wines such as cabernet franc and sauvignon blanc should not be served with foods that include turmeric, according to him.

There are instances when it’s tough to make broad generalizations about food outside of certain establishments’ offerings.

Dolinski and a large number of other sommeliers who work with Indian cuisine believe that alcohol increases the perception of hot spicy food.

Cardoz’s food, this is not a significant concern.

She also intends to broaden the selection of sherries, which, despite their high alcohol content, contain a low level of tannins.


Other types of sparkling wines that have a hint of sweetness, such as Bugeys from the Savoie region of France and pétillant naturels, can be excellent.


Dolinski is adamantly opposed.

“Beer removes the spices and spoils the tastes,” says the author.

To begin, go to a posh Indian restaurant with an excellent wine selection and a sommelier and ask for assistance.

Second, if you’re selecting wines for your own consumption, try something new.

According to Mr. Beedle of Indian Accent, “we don’t yet know enough about all of the Indian cuisines to be able to say what goes and what doesn’t,” but he believes the company will gain a great deal from the experience.

Thai Curry Wine Pairing: A Proper Guide

Time allotted for reading: 5 minutes If you’ve ever embarked on a quest to make your own Thai curry paste, you’re well aware of the amount of effort that goes into creating the kaleidoscope concoction of tastes and spices that is a decent Thai curry. The traditional Thai curry wine match is a light-bodied red wine, such as aPrimitivo, Pinot Noir, or a Malbec-Syrah, with a mild flavor profile. The complexity of Thai curries, on the other hand, inspires a variety of fascinating combinations for the more daring gourmand.

How to pair wine with Thai curry

5 minutes are allotted for reading. A good Thai curry requires a lot of effort, as anybody who has ever tried to make their own Thai curry paste can attest. A kaleidoscope consortium of tastes and spices is assembled in a good Thai curry, and it takes a lot of time and effort to make it. Traditionally, a light-bodied red wine, such as aPrimitivo, Pinot Noir, or a Malbec-Syrah, is served with Thai curry dishes. The complexity of Thai curries, on the other hand, prompts a variety of fascinating combinations for the more adventurous gourmand.

Thai Spices

Lemongrass, shallots, galangal, and kaffir lime leaves are just a few of the ingredients that give the curry its distinctively Thai flavor and aroma. Consider the variations and similarities in these components between different varieties of Thai curries, because recognizing and matching these flavors is essential to creating a successful Thai curry wine pairing. Another aspect to consider is whether or not meat was used in the preparation of the dish, and how much of it was. Chicken, beef, and prawns all play important parts in the most popular forms of Thai curry, and any wine pairing should take this into consideration.

Thai Green Curry Wine Pairing

The finest white wine to pair with Thai green curry is Gewürztraminer. When cooked with green chilies, they lend a very strong spiciness that may cut through the flavor structures of many white wines. However, the robust aromas and high alcohol concentration of Gewürztraminer make it an excellent partner for even the spicier of Thai green curries. To follow a similar path, you may seek for white wines that have a significant amount of tartness in their acidity. Several Portuguese white wines from the Vinho Verde and Douro wine areas, which are famous for their fresh, crisp Atlantic Ocean acidity, are ideal for balancing the harsh green chiles found in a Thai green curry.

Because of the distinctive sweetness that these components provide to the tongue, the red wine that you pick should be able to match this sweetness.

The finest red wines for Thai green curry are young, southern Mediterranean red wines such as Rioja or Tempranillo, which tend to be lower in tannins than their Northern European counterparts.

Thai Red Curry Wine Pairing

For Thai green curry, Gewürztraminer is the ideal white wine. When cooked with green chilies, they offer a very strong spiciness that may cut through the flavor structures of many white wines. However, the robust aromas and high alcohol concentration of Gewürztraminer make it an excellent partner for even the most spicy of Thai green curries. If you want to follow a similar path, you may seek for white wines that have a high level of acidity. There is a wide variety of Portuguese white wines from the Vinho Verde and Douro wine areas that are famous for their fresh, crisp Atlantic Ocean acidity, which is ideal for cutting through the spicy green chiles in a Thai green curry.

Because of the distinctive sweetness that these components provide to the taste, the red wine that you pick should be able to match it.

Thai Red Curry and Primitivo

The finest white wine with Thai green curry is Gewürztraminer. Green chilies offer a very strong spiciness that may cut through the flavor structures of many white wines, but the robust aromas and high alcohol concentration of Gewürztraminer make it a formidable partner for even the spicier of Thai green curries. In a similar vein, you may seek for white wines that have a high level of acidity. There are a variety of Portuguese white wines from the Vinho Verde and Douro wine areas that are famous for their fresh, crisp Atlantic Ocean acidity, which is ideal for balancing the harsh green chilies in a Thai green curry.

These components impart a distinct sweetness to the tongue, which should be matched by the red wine you pick.

Massaman Curry Wine Pairing

Massaman curry reduces the amount of chilies used and instead incorporates spices more often seen in Indian cuisine, resulting in a more relaxed mix of cumin, turmeric, and coriander. The inclusion of coconut milk and bay leaves results in a curry that is on the mellower side of Thai cuisine – at least when contrasted to the fiery intensity of the green and red curries that were prepared previously. My recommendation would be to pair a massaman with a high-alcohol red wine, which will actually enhance the spicy elements found in the dish.

After taking all of this into consideration, try merlot, sangiovese, or montepulciano – but be prepared for a more unique wine matching adventure!

Citrus will serve as an excellent compliment and will infuse a refreshing note of freshness throughout the entire taste experience.

When it comes to white wines, we propose a crisp, flowery Grauburgunder; this white wine, especially when stored for a longer period of time, frequently has notes of spice, which can really provide that last touch to a superb Massaman curry recipe.

Final Thoughts

Because of the intricacy of Thai cuisine’s tastes, there is a lot of potential for creativity when it comes to wine pairings. It also implies that there are some wine combinations that just do not work: for example, overly sweet red wines and extremely dry white wines. If you are unsure about the wine to serve with your meal, think about the other items that were used in the preparation. When it comes to prawns and chicken, white wine is ideal, but for a beef Thai curry, one of the red wines indicated above may be used.

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