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Wine with.... Curry! (Help required)


#21

I said nothing about poultry or about that great South East Asian country. You must have been meaning to reply to someone else.


#22

Orange wine ? TWS have a few 'natural ’ wines and (in my opinion in anyway) it’s in their very nature to vary from bottle to bottle - so the experience will be interesting - I presume thats the whole point of the exercise?


#23

Just take that bottle you got as a present, catching dust ever since. Have it chilled mixed with generous amounts of soda water. :wink:


#24

Oh I see.

It was your approval of JamesE tikka suggestion that I seem to have replied to. Sorry, although it does seem to imply you are of the same mind.

Chicken Tikka Massala is about as Indian as I am! (Corrected as per JamesF comment)


#25

I suppose I don’t feel it’s my business to tell people what’s ‘authentic’ food and what’s not. But don’t let me stop you!


#26

Namaste :pray:

Chicken Tikka is most certainly Indian…however, Chicken Tikka Massala has questionable heritage :wink:

two mis-reads in one thread…#specsavers


#27

I find the volume and gas of beer to be a challenge for having it with a curry. Now before it…

I second those who suggest Alsace Gewurz or PG, particularly with milder more aromatic curries, and Gewurz is great with Tandoori.

Hotter or more tomato based dishes are a challenge.


#28

I would have this from TWS.

Helles Lager, Mahrs Brau, Germany (4.9%, 330ml)

Ice cold Lager.

Or from my earlier travel days:
Roses Lime Cordial, splash of Angostura, poured over Ice, twist of lime, topped up with soda water…


#29

Some years ago I used to live near Trishna; we tried all manner of suggested wine pairings there, but I never really felt any of them worked.

Curry does, however, go very well with champagne, IMO. Rosé champagne often works very well… that’s my suggestion - or an English sparkling, say Wiston NV, Gusbourne blanc de blancs, Raimes bdb, Grange rosé, etc…


#30

Riesling off dry (Kabinett or Spat) is perfect combo though reds can work well. Bigger reds (syrah/Shiraz) go well and lighter fresher reds can also work like a SA Cinsault or good punchy Beaujolais.
Riesling always number one on my list as an option. Thai and spicy Chinese food also good with Riesling.
I guess a Demi sec champagne would be a belting combo also but I’ve never tried that.


#31

Portuguese red for me.
Alentejo region.

I’ve no idea why it appeals but it does to me :slight_smile:
My food choice is a medium, say lamb sagwala or rogan josh.


#32

Slight return :wink:

If beer then strong and sweet.
Best I’ve had but difficult to find is Traquair House Jacobite.
Broughton IPA.
Also sweeter stout or porter.


#33

I often pair curry with a Gewurtztraminer, that can contend with the spice quite well. For lighter curries an Austrian Grüner Veltliner can be quite palatable.


#34

A popular choice…


#35

I am with peterm on this: always Pinotage. Perfect match with Indian. Failing that, an Aussie Shiraz or blend.