W3 Wine School

Wine Pairing
Indian Palak Paneer

Palak Paneer

Palak Paneer is an Indian dish made with minced spinach and cottage cheese.

Pairing Suggestions

Albariño (Spain)
Sauvignon Blanc (World)
Grüner Veltliner (Austria)
Pinot Blanc (France)
Soave Classico (Italy)
Arneis (Italy)

If Spicy:

Riesling Spätlese (Germany)
Pinot Gris (France)
Gewürztraminer (France)
Chenin Blanc (France)
Sparkling Rosé (World)

Red Wines:

Gamay (France)
St. Laurent (Austria)
Pinot Noir(USA)

Other Excellent Alternatives

Champagne (France)
Cava (Spain)
Sekt (Germany)
Prosecco (Italy)

Description

One of the most popular vegetarian Indian dishes!

Made with spinach or a mix of green leaves, Indian chese and spices such cumin, coriander, ginger, garlic, turmeric and cilantro.

To cut through the fattiness of the cheese you need fresh acidity and to match the vegetable taste you need an herbaceous Sauvignon Blanc or a similar wine such Albariño or Grüner Veltliner.

Chenin Blanc, Riesling and Pinot Gris help to calm the heat from the spices.

Basic Interactions

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.

General Rules for Indian Food + Wine

Curry loves Wine

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.

Indian Sauces

3 colors sauces:

SauceColor
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

Go Local if You Can

Local Pairing

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:

Terroir

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.

Culture and Tradition

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.

Ask for Help

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.

Examples

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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