Wine and Indian Food
When it comes to matching food and wine there are no rules – you are in charge, but there are some useful pointers. You can choose to match or contrast.
A highly flavoured dish is more likely to be complemented by a strongly flavoured wine.
‘Sweet’, warming spices will suit the contrast of a dry, more acidic wine - perhaps white, perhaps red, but don’t forget versatile rose.
The refreshing sharpness of ingredients like yoghurt, tamarind and lime needs refreshing acidity in the wine to balance.
Chilli can make tannic red wines seem harsh so choose soft fruity reds.