-
- wine for Indian food
What does one pair with a well-spiced but not hot ground pork kebab paired with asparagus served with a tomato cumin salsa and cilantro-yoghurt cream. I was leaning towards a white... any suggestions
-
943
1594 - Reply by Philip, Jul 15.
Hey there, i was thinking about this, and although I cant remember what I had with Indian food last time, i think that an oily, mineral, acidic wine would pair well - something like a Riesling for example.
Indian food is spicy, thick and gloupy, and in the case of the dish you mention, creamy. A wine with some spiciness as well as good acidity will cut through that, and any residual sugar will take the edge of any curry's burning flavors.
Any Alsation wine will be good, but I'd start with a Riesling.
-
0
2 - Reply by Vintage, Jul 16.
Perhaps, a Riesling then. Will try it and let you know how it goes.
-
55
3 - Reply by winescribbler, Jul 16.
Asparagus equals Sauvignon Blanc for me; the acidity would cut through the cream component and should be Ok with the cumin and salsa too. Yep, Sauvignon Blanc (New Zealand) would be my choice.
-
36
1 - Reply by Inti, Jul 16.
I think a Gewurztraminer is meant to go well with oriental and Asian food. Gewurz means "spices" in German. The wine has quite a lot of flavour which matches food with spices. The only thing is that a decent Gewurztraminer (Alsace) is often not cheap, so it depends how much you want to spend. Or go for a non-Alsace one.
-
118
294 - Reply by RBoulanger, Jul 22.
I'd go in a different direction and try serving a Champagne with that not-too-spicy dish. To be more specific, I'd pick a Rose Champagne.
Just make sure you stay away from anything tannic or oaky!
