398650 Sat May 05 08:59:32 -0700 2007 5 34 Wine 0 2544078 I'm going to be making curried chicken for a small gathering and I'm in need of a wine recommendation. The chicken is cooked in a sauce that has chicken broth and diced tomatoes. I can control the heat in the curry if the heat level influences the wine. I'm clueless on this one. I'd normally be thinking Riesing with a spicy chicken dish, but the tomatoes are throwing me off a bit. HELP!!!!! Sat May 05 08:59:32 -0700 2007 49600 CindyJ 1 2544085 champagne, a dry reisling or dry gewurztraminer. a lighter pinot noir might also work. Sat May 05 09:01:05 -0700 2007 2544078 30273 hotoynoodle 1 2545150 My personal rule is, the spicier the food the sweeter/richer the beverage should be. I also drink dark rich/sweet(er) beer with Indian (i.e. Chimay Blue, Abbey Tripels, etc). Their shear bulk and sweetness standup well to the substantial heat of Indian cuisine I find. Sat May 05 19:34:21 -0700 2007 2544078 26180 Chinon00 1 2545171 I'd go with beer. Is red zinfandel off as a suggestion, anyone? That's what I think I might like best with that. Sat May 05 19:44:11 -0700 2007 2544078 40486 Cinnamon 2 2545326 The problem with Zin paired with spicy dishes is that the high alcohol content makes the heat even hotter, and you have flames in your mouth. It's not pleasant. A contrast pairing -- a slightly-sweet (off-dry) wine acts as a foil to the spiciness and tames it. It's magic. I adore Zins but with other (non-spicy) foods. Sat May 05 21:18:23 -0700 2007 2545171 18222 maria lorraine 1 2545321 Champagne, Off-dry Riesling, dry or off-dry Gewurztraminer, New World Pinot Noir. I would go light on the tomatoes... Sat May 05 21:16:49 -0700 2007 2544078 50041 whiner