Perfect Partners: I'm a Big Curry Fan...
22/02/2007
Allfoodscotland’s resident drinks expert and sommelier, Colin Bell, gives a reader advice on matching wine with curry.
THE QUESTION
"I'm a big curry fan but I don't always want beer with my meal. Are there any wines that go well with curry or strong spicy flavours?"
THE ANSWER
Hot spices in Asian/Pacific Rim cuisine, or so-called 'fusion food', that contain fruits and chillies, can numb the palate. Many of these foods also have high acidity from citrus ingredients such as lime juice, and an element of sweetness. Therefore you need to match this with a wine that has an acidic backbone, as well as a touch of sweetness.
I would suggest that you pair the spicy cuisine with a delightful Riesling, either from Alsace or Australia, or, if you wanted a red, then a medium weighted Beaujolais such as a Morgon or a Cote be Brouilly. Even some rosés will match well. Try a crisp yet fruity Grenache or Sangiovese, served chilled. This will have the addition of fruit, spice and acidity that will counteract the heat.
Do you have a burning desire to know the perfect partner for Burgundy, Claret or Zinfandel? Or, the best beers to serve with food? Email your queries to Colin via drinks@allfoodscotland.com and we'll post his reply here.
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