Wine Pairings for an Indian Restaurant (+ 50% off sizzlers)

Monday, July 8th, 2024 | Digest #8

Good Morning! Indian Restaurants have become a mainstay in our roll-of-decks of weekly dining choices. And rightfully so. The flavors, the aroma, and the respect for tradition make it more than a meal. But pairing these multi-layered dishes with the right wine can be a challenging endeavor. But, we’ve got you covered. 🍷 

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How to Pair Wine with Indian Food 🍷 

Meat with Red. Fish with White. If you’re anything like us, you probably defer to this rule of thumb when selecting the proper vino. However, traditional wine pairing methodologies don’t always apply to Indian food. Rather than focusing on the protein, we should consider the spices and sauces featured in the dishes.

A dish high in hot spices, like red chili, should generally be paired with a low-alcohol, fruit-forward wine. This helps to avoid accentuating the spices and leaving a bitter taste in your mouth. For example, a Gamay wine (a light-bodied red wine) or a Pinot Noir can pair nicely with a spicy Chicken Tikka Masala, as it cuts against the smokiness of the tandoori roasted chicken with the ripeness of the fruit.

On the other hand, the presence of spice may not necessarily mean heat…

Spices like coriander, garam masala, and cumin aren’t exactly hot. In such cases, a jammy, medium-tannin Malbec can provide the perfect dark fruit and vanilla notes to complement your dish. But try to stay away from a high-alcohol Malbec if you’re going to ask for added spice.

Another good rule of thumb is that a crisp, acidic wine will tone down the heat in a dish without overpowering the spices and flavors. Think Riesling, Pinot Gris, or a Grüner Veltliner.

When in Doubt: Reach for the Prosecco or Rosé

Navigating the world of wine pairing can sometimes be tricky. When the complexity of Indian spices leaves you unsure, there's a bubbly solution that never fails—Prosecco. With its lively bubbles and hint of sweetness, Prosecco is versatile and brings harmony to even the most fiery of curries. Its effervescence and crispness cleanse your palate between bites, making each mouthful as exciting as the first.

Rosé, on the other hand, is vibrant, versatile, and refreshing. Whether indulging in a rich Butter Chicken or a tangy Saag Paneer, Rosé's fruity notes and balanced acidity make it the ultimate chameleon, blending seamlessly with various flavors. Its lightness won't overpower your meal, and its delightful pink hue adds a touch of elegance to your dining experience.

Here are a few more pairings to get your taste buds dancing:

1. Sauvignon Blanc with Saag Paneer: The herbaceous notes of Sauvignon Blanc play beautifully with the creamy spinach and paneer, creating a symphony of refreshing and satisfying flavors.

2. Chardonnay with Korma: A lightly oaked Chardonnay can handle the richness of a creamy Korma, with its buttery texture complementing the dish without overwhelming it.

3. Shiraz with Roganjosh: The bold and spicy notes of Shiraz stand up to the robust flavors of Rogan Josh, offering a peppery kick that enhances the dish’s aromatic spices.

Remember, the golden rule of wine pairing is to have fun and trust your palate. After all, wine and food are meant to be enjoyed! So next time you find yourself at our restaurant, dive into the menu with confidence, armed with these pairing tips. Cheers to delicious adventures and unforgettable dining experiences!

P.S. - Don’t see your favorite item above? Take a look at our Wine Pairing List here!

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