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More "Curry" Matching


#21

Oddly I’ve always found Portuguese reds work well with spicy food - nothing expensive though. Our stand by curry red is usually this from Majestic :
https://www.majestic.co.uk/wines/porta-6-15006

Haven’t a clue why it works, although I still reckon beer is preferable!


#22

This is such a delicious wine in general- and a house favourite! We love the Reserva Porta 6 too! :):+1:


#23

It’s not quite the question you asked… but I do find curry & champagne work a treat. The more bubbly and less yeasty the better (the champagne, not the curry) for personal taste.
I’ve tried wine & curry extensively, at home, in India, and with wine flights at Trishna; I haven’t found a single thing that really works, save for the bubbles.
I’m not saying there isn’t anything, and I’m game for finding out, but any curry seems to obliterate the subtleties in a wine where the bubbles manage to dance through.


#24

Oooh this is really interesting, something I’ll have to try ! Thanks for the suggestion @AVI6


#25

I’m glad someone else feels that way too. Beer is just SOOOOO good with curry I just can’t be bothered trying to make wine work.


#26

I have an idea! Have a dinner at the below and search for inspiration within their wine list!!

The food is fab.


#27

Beaujolais works well. Fruit driven and light. Always find anything with tannins doesn’t work that well.

White wine really though :slight_smile:


#28

It certainly looks so AND they have a gin menu :wink::wink:


#29

I didn’t notice the gin menu at the time!! We’ve only been once, but must go again. Our seven month old son has other ideas for our evenings though…


#30

Hi Leah. I’m a fan of the home made curry (usually chicken based) too and have never found acidity to be a problem, only too much tannin. Having said that, a fruit forward and ripe red like an Aussie Shiraz usually works well. Much depends on the weight of the curry. I have paired medium weight Italians like a Dolcetto with tomato balti curries and the acidity match works quite well…


#31

An Alentejo region red is my goto curry wine. I prefer a medium, say sagwalla, than the hot stuff.

On beer I find strong & sweet works. Think Traquair Jacobite or Newcastle Star.