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Here is my guide to wine with spicy/Asain food.

Spicy from garlic, ginger, etc, but not from hot peppers: Alsacian Gewurtz, Riesling, Tokay Pinot Gris and dry Muscat. German Riesling Kabinett. Austrian Gruner-Veltliner and Riesling.

Mildly spicy: Alsacian Gewurtz, off-dry Riesling and Tokay Pinot Gris. German Kabinett.

Moderately spicy: Off-dry Alsacian Gewurtz, half-dry Riesling. German Kabinett or Spatlese.

Very Spicy: German Spatlese or Auslese.

Super spicy: Beer.

Smile

a

"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields
There is a dearth of suitable wine for curry and I have founded Wine for Spice Limited to finally extinguish that burning question of the ideal Wine to drink with curry.

Following successful trials in London, Wine for Spice's "wine to add a sparkle to curries and spicy food" semi-sparkling Raja Rosé, Viceroy White and Rani Gold have been launched in London, UK.

I normally drink beer or sparkling water with curries. Most wines targeted at spicy food eaters seem to be inoffensive cheapest to deliver wine lake surplus stock. It occurred to me that a good quality naturally fermented semi-sparkling young wine with not as much fizz as Champagne and Cava would add a zing to and bring out the flavours of Asian food. But not aerated wines as the gas soon fizzles out or those partially fermented drinks that are vaguely alcoholic upgrades from cola or lemonade. The semi-sparkling nature avoids the unpleasant effects of gaseous overload yet retains all the refreshing qualities of a cold beer. Furthermore wines are appealing to the weight conscious

I don't drink warm flat beer with my curry - so why should I drink warm flat wine with it?

rgds, warren

regards, warren edwardes

e: we@wineforspice.com
w: http://wineforspice.com

key features: http://key.wineforspice.com
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If you don't drink warm, flat beer with a curry, why drink warm flat wine with it?
wine for spice's naturally semi-sparkling raja rosé, viceroy white and rani gold
wine to add a sparkle to curries and spicy food
NPR had a food critic (i can't remember her name, but she was of Indian ethnicity) on this weekend and she talked about different pairings with Indian foods, specifically curries.

she advocated Rhone varietals, more so then whites because, in her opinion, Rieslings & Chard's were too obvious with asian dishes. her point with Rhone's (northern, southern & Californian Wink) was that that a Syrah's peppery, spicyness can compliment the spice in some dishes. she even recommended a cool Beaujolais to combat the spicyness in some dishes, and the fact that reds can be too full for some dishes as well. interesting segment.
While I enjoy an occasional gewurz with Indian food, I have posted my likes for a pairing with red wines. I often drink douro, and milder Rhones who are finely laced with mediteranean spices. I think, as always, that it is a matter of personal taste but the boards are constantly answering these questions with the nearly typical reaction of Riesling, Gewurz, etc. but there is so much variety in these dishes that a traditional pairing is nearly impossible. just my humble opinion. I would be very interesting in the text of the article. Any way to relay it?
escape

sorry, it was on KCRW, a non profit radio station run out of Santa Monica College. they broadcast NPR, that's why i initially stated so... and KCRW doesn't sell transcripts, i've tried Roll Eyes

she did say that she preferred Rhone's that were based more on Syrah, then wines with a heavy Grenache influence, when pairing with spicy foods. her preference was to either combat the heavy spice with juice & fruit or compliment the spice with even more spice from the wine. in her opinion, CdP's & Southern Rhone's matched better in more spicy dishes where the Syrah's spice combined with Grenache's smoothness could really compliment the dish. as the dish is more vegetable oriented and maybe less spicy, she prefered a lush Cote-Rotie or Central Coast Syrah (most she recommended were out of Santa Barbara interestingly) such as Jaffers, Au Bon Climat, Qupe, to be specific - where Syrah is more prominent and fruity, so to contrast the spice. that's where the Beaujolais came in, a fruity wine that is juicy and colder in temp. when consumed then a Syrah or Rhone blend, that way if the meal seems to full and "hot."

but one can see how personal preference can play a role in what type of Syrah or Rhone you use, but it's an interesting way to look at it - a little La Nerthe w/ your Kung Pao chicken? sounds like fun if you ask me...

hope my run down helped out.

[This message was edited by kumazam on Feb 16, 2004 at 12:27 PM.]

hmm, just found out going to chinese for grandpa's dinner tonight

[This message was edited by kumazam on Feb 16, 2004 at 01:06 PM.]
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