Wines with curry.

This coming Saturday, ten are meeting for a curry meal. Everyone brings an individual dish and my task(?) is to bring some wines from my cellar. Thinking riesling and pinot gris, any other suggestions welcome.

[Jenise]

What kind of curry, and how much heat?

Yes, depending on the specifics of the dishes, you could go anywhere from fresh dry white to rich red.

But assuming there is some spice, the conventional wisdom is probably something with residual sugar. The specifics depend on what you have available!

Yes, depending on the specifics of the dishes, you could go anywhere from fresh dry white to rich red.

But assuming there is some spice, the conventional wisdom is probably something with residual sugar. The specifics depend on what you have available!

Thanks Rahsaan, thought you might reply! 6/7 dishes in total and guess quite variable in heat and spice. All attendees are good cooks so will be an interesting evening. I have the menu on my cell phone but no idea how to copy here. All the best.

We hardly ever eat real Indian prepared curry so I don't have much useful advice to give, other than to say that my instinct tells me that most hot curries would be more friendly to beer than to wine. I see that you have had had plenty of advice from the UK and particularly from Finland, so I may one day attempt one of the suggested matches though a lot of the opinions there seem quite divergent. Here in rural France, we do occasionally buy Asian dishes from local shops but they are invariably dumbed down for French palates and are quite mild. For these, I usually reach for a Grenache based Mediterranean red. These tend to be subjectively quite sweet fruited though probably low in analysable RS; but they are quite high in alcohol which infringes one of the pairing "rules" suggested by a UK contributor!?

[David M. Bueker]

I make a lot of “curry” dishes at home - both Indian and Thai styles.

The “Riesling with residual sugar” recommendation works much better with the Thai styles in my opinion, especially as the RS level can be selected to suit the dish. Sometimes only a Feinherb is needed, but when the heat goes up a bottle of Auslese (hold the botrytis please) can cozy up to a spicy green curry.

Indian “curry” covers a huge range, and so the wines can be wide ranging as well. Sometimes there’s basically no heat (a “curried” lamb shank I have had many times at a New Jersey restaurant comes to mind) and so the pairing is going to be completely flavor-based, as it largely is with European cuisines. As it turns out a Grenache-based wine (CNdP) is my favorite with that lamb shank dish.

Well, my Carignan/Grencahe red from Roussillon was not a great match as it overpowered the curried lamb ribs. A Gewurtz from Wild Goose Okanagon BC was a much better match.

Here is a list of items, in no order! pakoras..lamb rogan josh..kachumber..chicken madras..chicken panang palak paneer...mango lassi..braised curried lamb side ribs...!!

[David M. Bueker]

Palak paneer! I made that last night.

Here is a list of items, in no order! pakoras..lamb rogan josh..kachumber..chicken madras..chicken panang palak paneer...mango lassi..braised curried lamb side ribs...!!

Bob, please tell us about the wines too?

Of course..will follow asap.