Indian cuisine will, in general, be seriously seasoned and vigorously spiced. Dishes are generally supplemented by an array of curries, chutneys, and sauces, which makes a considerably progressively complex flavour profile. Since it’s so complex, Indian cuisine asks for a beverage with effortlessness so as to balance out the general tasting experience. This is the primary principle behind pairing wine with Indian cuisine.
Spiced Curries and Tomato-Based Sauces
Examples: Vindaloo, Masala, Jalfrezi, Baingan Bharta
In these dishes, tomatoes and curry paste are blended together to make profoundly spiced tomato gravy. You’ll discover this sauce profile on numerous popular dishes including chicken masala, vindaloo lamb and vegetable jalfrezi. The way to blending wine with this dish is to regard the spice level by matching it with fruity wines that can be served cool or cold and to supplement the red tomatoes with a red or rosé wine.
Wine Pairing Ideas
Sparkling rosé, still rosé, super fruity light- to medium-bodied reds including Gamay, Pinot Noir, Zweigelt, Garnacha, Carignan or GSM Blends
Cream-Focused Sauces
Examples: Tikka Masala, Malai, Korma, Pasanda, Makhani (Butter Chicken)
These dishes utilize heavy cream, creamer, yoghurt, or coconut milk to relax rich spices and structure a thick sauce. These are extraordinary dishes for those new to Indian cuisine in light of the fact that the fats in the cream absorb and diffuse the significant level of spice, getting the concentration to the texture the slow-cooked meats. Likewise, the cream makes it simpler to pair these dishes with deeper red wines with medium tannin. Wines that appear to pair well with creamy Indian dishes have subtle brown baking spice flavours and elegant tart fruitiness.
List of Pairing Wines
Deep coloured rosé wines, sparkling rosé, Lambrusco and spice-driven medium-bodied red wines including Sangiovese, Zinfandel, Garnacha, Carignan, Cabernet Franc
