April 21, 2010 at 7:50 am
· Filed under International Foods, Wine
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Try a Pinot Noir with Lamb Vindaloo. Photo
by Michal Szydlowski | SXC. |
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Vishal Khosla, owner of Klay Oven in Chicago, has had a lot of time to experiment with wine parings at his Indian restaurant. His tips for what pairs best:
A dirty martini goes well with appetizers like vegetable samosas or chicken and lamb kabobs with onions and green peppers.
With Lamb Vindaloo, try a Pinot Noir; it offers a subtly sweet contrast to the spices in the dish.
Chicken Masala pairs best with Sauvignon Blanc; the wine provides a contrast to the spices in the dish.
Try a bold Cabernet Sauvignon to add some intensity to chickpea and lentil dishes.
Hot curries need a wine with a bit of residual sugar. Try Riesling or Gewürztraminer; with milder curries, have an Alsatian Pinot Gris.
See reviews of our favorite Indian specialty foods.
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