21725 Mon Oct 21 04:06:22 -0700 2002 8 1 San Francisco Bay Area 0 79161 Hello All, I just found out about this board, and read quite a few posts. I know very little about different wines. When I take some non-indian friends to an Indian restaurant, I am at a loss to suggest any wines which go with the spicy food. Appreciate if someone can point to articles or previous postings which addresses this issue. Please feel free to post your likes and dislikes. Thank you all, Siva Mon Oct 21 04:06:22 -0700 2002 0 Siva Uppalapati 1 79163 I suggest checking out the wine list at www.turmerik.com It's an Indian restaurant in Sunnyvale that has a wine list put together by Raj Parr, the sommelier from 5th Floor in SF. It's by far the best list I've ever seen in an Indian restaurant, and virtually everything, except the mandatory Cabernets, goes with the food, in my opinion. Mon Oct 21 10:11:56 -0700 2002 79161 0 edk 2 79168 This is a VERY GOOD wine list. The wines by the glass are especially well chosen. Thank you for posting the link. Clearly, if the sommelier from 5th Floor did this, I need to hoof it on over to 5th floor! Mon Oct 21 10:26:06 -0700 2002 79163 0 Paul Homchick 3 79212 Raj's list is impressive. Looking at it again, I note there are no prices given. The post below mentions that there were no reds by the glass for under $10. If you do go to the 5th Floor, a couple friends of mine like to cozy up in the bar area and have Raj choose wines by the glass to suit their meal. They've always been very happy with his selection. Link: http://www.chowhound.com/topics/show/20060#68524 Mon Oct 21 19:39:56 -0700 2002 79168 0 Melanie Wong 1 79184 My habit has been to drink powerful reds with Indian, but the spices often cancel each other out. At a Chowhound dinner at Dasaprakash, Melanie brought out several dry-ish, sturdy whites that did much better. One was a versatile grape called Viognier, and the other was, I think, a pinot gris. I've also had un-oaked chardonnay with Indian food and found it quite lovely. Mon Oct 21 13:56:00 -0700 2002 79161 0 patrick 2 79211 The Calif. Viognier was my favorite with the food - a surprise because high alcohol wines (13.5%+) usually don't show well with hot/spicy. The others were a Rheingau Riesling with low alcohol and slight sweetness, and St. Supery's Sauvignon Blanc which picked up a green bell pepper flavor in the vegetarian cuisine. I also like sparkling wines with Indian spiciness. One surprising match has been Petite Sirah with lamb curries - all that tannin, alcohol, acid, bold fruit and spiciness seems to take the combo over the top! Mon Oct 21 19:34:28 -0700 2002 79184 0 Melanie Wong 3 79259 I remember the St Supery SB working particularly well with our rich and spicy thalis. Is that the Alameda winery? Tue Oct 22 12:08:28 -0700 2002 79211 0 patrick 4 79261 St. Supery is in the Napa Valley. The Alameda winery is JC Cellars (Jeff Cohn) which made the voluptuous Viognier. Worth getting on the mailing list for invites to the couple times a year tastings/open house. Tue Oct 22 12:27:29 -0700 2002 79259 0 Melanie Wong 1 79227 Moscato D'Asti Mon Oct 21 23:01:37 -0700 2002 79161 0 Alan