WINE PAIRING WITH INDIAN FOOD

If I had a penny for anyone who has turned down my offer to try Indian food with wine I would be rich. When it comes to wine pairing with Indian food, its best to keep it light and fresh. Its intricate spice, rich and creamy sauces, and by the way it is generally served warm has often posed a difficult riddle to wine lovers. As a result, many diners have chosen to sip light, easy-drinking lager instead of wine when eating Indian cuisines.

Many people prefer sweet wine over the spicy food as it nullifies the spice from the food. With Indian food, the primary factor to be considered is the alcohol level. Drinking a wine high in alcohol makes the dish even spicier. So having your big bold red wines is out the window. To play safe with the pairing, a slightly sweet/off dry white such as a Rieslings can be a good option. But white wines are not the only option. There are wines like Cabernet Franc from the Loire Valley or even some spicy Gamays which can be used for having the dish. I recall an orange wine made from Boureblanc grape presented to me by my friend Camille when I was in Bordeaux. We had it with Chicken Biryani, the pairing was really good. Quick fact; Orange wine are not made of oranges but they are made of white grapes left in the fermented juice with their crushed skins in order to get the appropriate color. There are certain criteria to follow when it comes to pairing Indian food with wine. To put everything in a summary ‘Think fresh and lighter wines’ not ‘rich and heavy’

courtesy Camille Dupin

India is known for their best grills and appetizers. Having something smokey in nature, calls for something a little more intense than the fruity wines as they can’t cut through the smokiness and spice of the food. Having an earthy wine helps counterbalance the spice in the food. Pinot Noir are your best bet. They are a bit expensive than Gamays but help support the earthiness in the wine. Pinot Noirs from New Zealand or California produce one of the finest. A low bodied Syrah from Loire Valley could also help you seal the deal on your favorite bottle.

Having anything spicy always calls for wines which have high acidity. The acidity in the wine helps to soothe and revive the palate; kinda like a lemon soda. Having something light, young, fresh wine which leaves a zing in your palate is the best kind of wine to cleanses the heat the food leaves. Sparkling wines are your best bet as well. But I wouldn’t suggest it as they are meant for special occasions. Pairing it with spicy and aromatic food doesn’t do much for the dish nor for the wine.

When it comes to Indian wines, there are only a few options which could help with the pairing as the climate in the country is very warm, which makes it impossible to make wines less in alcohol. However, not all dishes in India are spicy. Having snacks or a side dish with your beverage is a custom in any house party or binge drinking with friends. Without the snacks(Chaknas) the party is not enjoyable. Snacks like chips or salty peanuts; will pair well with a nice chilled Sauvignon Blanc. This grape plays a very versatile role in warm climates and can be paired with almost anything you eat. Lucky for us the wine has done extremely well in India and has made simple pairing really enjoyable.

VEGETARIAN DISHES

Paneer Tikka, Kati Rolls, Honey Chilli Potatoes are some of the most ordered dishes in any Indian restaurant with a bar. A crisp and acidic white wine will do the trick. White wines in India are one of the most sought after wines as they pair well with most dishes. They provide not only the acidity but a bit of lime finish like a squeeze of lemon to your tasty dish. A Grover Fume Blanc (Sauvignon Blanc) or a cold dry Riesling by Sula is suggested.

Hints of lime, lemon, gooseberries. The acidity in the wine soothes the palate and the lemon zing and minerality taste in the wine gives the dish character.

Hints of green apples, grapefruit, peach & honey. Best enjoyed nicely chilled, Riesling is a versatile wine for pairing with food, because of its balance of sugar and acidity

MEAT BASED DISHES

The famous Tandoori chicken, Chicken Tikka, Fish Fry, Pork Chops and Lamb Chops are the go for any meat lover. Serving something earthy but a bit mellow in nature will do the magic. Having a Blush or a low taninic red will help in enjoying the pairing. A Cabernet Shiraz Rose from Grovers and Pinot noir from Soma Vineyards would be the best pairing.

Notes of dark cherry, brown spice and clove, balancing out the spice and mixing with the dish in synergy.

Soothing aromas of red berries and a bit of subtle spices, with a tangy tart finish gives the consumer a reason to drink the wine.