TIP OF THE DAY: Pairing Wine With Indian Food | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food AdventuresTIP OF THE DAY: Pairing Wine With Indian Food | The Nibble Webzine Of Food Adventures
Try a Pinot Noir with Lamb Vindaloo. Photo
by Michal Szydlowski | SXC.
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.
