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Sep 21, 2009 02:50 PM

ISO wine to go with Indian food...

We usually drink Alsatians but wonder if there are other good pairings?

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  1. I like wine with Indian food, yes, much like how I like wine with Italian food. Yes, there are other good pairings.

    1. it depends on the dish...spices, heat level, presence or absence of dairy or acidic ingredients like tomatoes...they all affect how a wine will play off the food (as does the alcohol level of the wine). if you really enjoy the Alsatians and want something relatively comparable, a white from the Alto Aldige region of Italy is probably a good bet...but i think requesting a "good pairing" for an entire cuisine is just too broad.

      9 Replies
      1. re: goodhealthgourmet

        As GHG says, the individual Indian dish will lead the pairing in a certain direction, especially with the givens of some spiciness and moderate heat.

        The best pairings for me are off-dry Rieslings (German, Alsatian, Austrian), Gruner Veltliner, and my new favorite: Roussanne. Would never have expected it, but Rousanne has worked wonderfully. Also, Rosé, Champagne, Grenache/Garnacha.

        1. re: maria lorraine

          No specific suggestions but wanted to chime in on the general idea of pairing with off-dry Rieslings. Gewurtztraminers can work as well.

          1. re: maria lorraine

            Oops, you stole my thunder. Rosé Champage is almost a universal. I should know to look for any ML posts, before I reply...

            Take care,


            1. re: maria lorraine

              Rousanne is my new favourite too. Interesting to hear that it goes well with Indian food.

            2. re: goodhealthgourmet

              Yep, it depends on the dish, but I've had success with off-dry Vouvray with the spicier dishes.

              1. re: oolah

                Yes, there's something about Vouvray and chenin blanc that goes well with garam masala especially in vegetable dishes. I also like champagne.

                And, with lamb curry, Petite Sirah. This always seems to surprise people, you gotta try it.

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                1. re: Melanie Wong

                  Petite Sirah is a good match with lamb, so that sounds like a good match to me. Myself, I like Châteauneuf-du-Pape with rogan josh.

                  1. re: tmso

                    Petite Sirah is also complimentary to Thai curries, both meat and vege, so the marriage is more about spices than the meat to me. You might want to try Viognier/Condrieu with rogan josh some time, amazing how it amplifies the flavors.

                  2. re: Melanie Wong

                    Oh and even better than just regular Vouvray would be *sparkling* Vouvray. There's a lot of bad sparkling Vouvray out there, but Champalou and Pinon both make very good versions.

              2. Since India is a vast country, with varied cuisine, I doubt that any one wine will suit all. Still, you Alsatians should work with many. I am also a fan of GR Rieslings too. Still, there are too many possibilities. If I had to pick one wine to go with all, it would be a Rosé Champagne.



                1. For spicier Indian dishes, a young German Auslese Riesling can be a perfect match. The higher prädikats pair much better than dry Rieslings.

                  1. while dishes and styles vary from north to south, it can be said that the texture and weight remain a constant. to pair on the basis of aromati\cs is a futile exercise seeing as a indian kitchen uses masalas, or spice mixtures, rather than one or two predominant flavours. as wel, indian cuisine is served to share, meaning that the challlenge isnt in matching one dish but finding one wine to weave through the lot. textural matches such as a viscous pinot gris are a good bet. the relatively toned down nose also helps to limit clashing.

                    3 Replies
                    1. re: linalool

                      I do agree that most Indian dishes are served to share, I still work towards each dish with a wine. Yes, there can be much overlap, but my guests usually have several glasses in front of them. Each wine was an attempt to pair with each dish, but there is nothing to be lost by doing a mix-n-match. Tamrind in Mayfair loves me for this, as they sell 4-5 bottles per dining experience.

                      Now, tell me more about the PG. Maybe I have just not experienced the right one(s). Sounds interesting, and you make a case for it. Tell me which one(s) I should include in my mix, please.



                      1. re: Bill Hunt

                        anything from zind-humbrecht should do the trick.

                      2. re: linalool

                        I like the idea of a viscous PG. I love PG VT with wild game, and could see it working with the intensity of meat curries.