Wine Recommendation For Curry

Welcome, Mark. My answer depends on how spicy and how much curry is in the dish. I often use a very small amount of curry powder to add a nuance to a sauce, rather than dominate it. In that case, I served whatever wine I would serve without the additional curry.

If, as most do, you go heavier on the curry, my choice with chicken would be a Riesling, anywhere from dry (for a mild curry) to moderately sweet (with a stronger curry sauce).

Gewurtztraminer...maybe even a champer but I'm a little concerned about the bubbles.

As you know, there are many different styles of curry (Thai curry, red curry, yellow curry)...

Give us a little more about the type of curry you are cooking.

Mostly using Madras curry powder. Would that be considered yellow curry? I also love a dish called Tikka Masala.

Regards,
Mark

I've had Chicken Vindaloo with an Auslese and a Spatlese. The combos worked well.

Board-0,

You must be eating some wimpy Vindaloo!

Curry is another food group that does very well with beer. The hotter the curry, the less likely that you're going to achieve any kind of reasonable match with any wine.

PH

PH

If it's not too spicy, a Gruner Veltliner would work nicely.

A simple rule of thumb to remember; the spicier the food, the lower the alcohol content in your beverage of choice. Alcohol will accentuate the spice, making your meal fairly one dimensional. Hence the reason why german wines (typically low alcohol), beer (ditto), and even some non champagne sparklers (Asti) work best with curries.

I also like to increase the sweetness of the wine with increasing spice in the food.

You may find this post of interest, from an old thread about pairing wine with Indian food.

Cheers,

Otis

Thanks Otis. The article in that post was great. Nice to know I am not the only one who has been at a loss for matching wine to this cuisine.

Regards,
Mark