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Brewing beer, curing meat, or making cheese?

wine to pair with chicken curry?

polly parker Jan 11, 2008 12:30 PM

would love a suggestion.

  1. o
    oliveoyl Jan 12, 2008 09:22 PM

    and gruner veltliner could be nice also ...

    1. m
      mengathon Jan 12, 2008 01:27 PM

      I'm drinking an '04 Heath Riesling Southern Sisters from Clare Valley in Australia right now with a Malaysian beef curry. The riesling (kabinett sugar levels I'm guessing) is average on its own, but became deliciously sweet and still crisply acidic with the food. The two work definitely work very well together.

      1. t
        tonabang Jan 11, 2008 06:13 PM

        I would reach for a Viognier.

        1. w
          whiner Jan 11, 2008 04:39 PM

          It actually depends upon the typeof curry. But Riesling with a little residual sugar (as Chicago Mike said, German Kabinett or Spatleses would be what the doctor ordered), Alsatian (Tokay) Pinot Gris or Gewurztraminer would all be likely to be excellent choices.

          1. c
            Chicago Mike Jan 11, 2008 03:03 PM

            The most predictable: Riesling... kabinett or spatlese ripeness...

            Perhaps the most enjoyable: a plump Alsace Gewurztraminer if your wine vendors can supply same.

            Best of all: a bottle of each :)

            1. s
              Shooley Jan 11, 2008 12:35 PM

              Riesling is great with curries; also an Alsatian Pinot Gris; for a red, Pinot Noir can be a revelation with curries.

              3 Replies
              1. re: Shooley
                Bill Hunt Jan 11, 2008 05:09 PM

                I second the Riesling, but hold off on the PG. A lot depends on the level of spice/heat in the curry prep. I have yet to find an Alsatian PG, that would stand up to much heat, although many Rieslings will, and then some.


                1. re: Bill Hunt
                  whiner Jan 12, 2008 12:57 AM

                  "I have yet to find an Alsatian PG, that would stand up to much heat"

                  Get thee a VT Zind-Humbrecht! :-D

                  Seriously, I wouldn't pair a TPG with a high heat curry, either, But I find TPG's with a little residual sugar to be good pairings for milder curries such as a milder Indian masala curry. Actually if you bring up the RS in the wine and order/make the dish not too spicy a TPG can be an excellent match with a traditional Thai duck in red curry with pineapple.

                  1. re: whiner
                    Bill Hunt Jan 12, 2008 05:14 PM

                    I've had several Z-H, and none struck me as the type of wine to marry with heat. On your rec., I'll give it a try, as I might well have missed something, though I do not recall having had a Vendage Tardive, from them. I'll be looking in my local shops, to see what I can come up with, and try it with wife's gumbo, as a starter - usually do a Spãtlese Riesling, and/or PN with it.


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