Lamb Samosa is fried pastry filled with spicy potato, vegetables and lamb.
Samosa is a popular snack and appetizer.
Prosecco (Italy)
Cava (Spain)
Sekt (Germany)
Champagne (France)
Sparkling Wines (World)
Sparkling Rosé
Merlot (World)
Pinot Noir (USA)
Negroamaro(Italy)
Cabernet Franc (France)
Riesling Spätlese (Germany)
Pinot Gris (France)
Chenin Blanc (France)
Lamb Samosa is deep fried.
It loves bubbles and crispiness to cut through oil.
Our choice goes to versatile wines, high in fruitiness and best when served chilled.
Avoid Tannic Reds.
Sauce is the key. Forget red wine with red meat. Sauce and seasoning decide!
Want to cool down? A chilled aromatic white such Riesling, Gewurztraminer, Gruner Veltliner or Torrontes reduce heat.
Want to feel the heat? Go for oaky white such a New World Chardonnay or a spicy red such GSM, Shiraz, Valpolicella, Mencia.
Acidity makes your mouth water. This helps against the heat.
Sugar coats your mouth. It is a barrier to defend your taste buds, protecting them.
Alcohol sets your mouth on fire. It intensifies the heat perception especially of ginger, turmeric and red chilli.
Tannins clash with spices. They enhance the perception of bitterness and heat.
If the dish is very creamy, go for a creamy (malolactic) Chardonnay.
If the dish is spicy, go for something off-dry: Riesling Spätlese, Pinot Gris, Gewürztraminer.
If you go for red, go for something fruity: Pinot Noir, Gamay, Garnacha, GSM blends, Valpolicella.
In the mood for a bold red? Look for mature, round tannins: Syrah.
3 colors sauces:
Sauce | Color |
---|---|
Green Sauce: Herbal Sparkling Wines, Sauvignon Blanc | |
Red Sauce: Acidic Sparkling Rosé, GSM Blends, Gamay | |
Red Creamy Sauce: Buttery Tomato Full Body Rosé, Lambrusco, Syrah |
Let local wines complement the flavors of local food.
Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:
The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.
Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.
Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.
A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.
Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.
Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.
Matching Spanish Rioja with Paella or Tempranillo with Tapas.
Alcohol can be addictive. Always drink in moderation.
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