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Reply to "Pairing request--Indian Food?"

Irwin, I have an Indian chicken recipe and a nectarine chutney dish I prepare which cannot be better paired than with with a good fruity, acidic, Alsatian gewurtztraminer. Riesling would a good second choice. The curries in Indian food can get pretty doggone hot. For my tastes, the gewurtztraminer, and riesling stand up well as would a New Zealand sauvignon blanc to the heat in the chiles (curries).
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