Description

The dominant flavor to match is the sauce and the spice level.

Match the spices with a white with residual sugar or a fruity light red. Both served cool.

Hot Indian food needs an off-dry, fruity or flowery white wine. Riesling Spätlese is excellent with spicy Indian food.

Pinot Gris and Gewürztraminer from Alsace (France) can also work well.

If you go for Rosé, go for something strong and fruity. American Syrah Rosé is typically made with the "Saignée Method", making the wine darker, richer, and bolder, compared to other Rosés. Avoid light Provence Rosés. Sparkling Rosé served cold is a magic match.

If you want to drink red, choose a wine with fresh fruit and good acidity. And stay away from rough tannins.

Vindaloo / Tindaloo

Vindaloo is an Indian hot curry dish made with (usually) Pork, or other kinds of meat like Lamb, Beef, or Chicken.

Vindaloo is also very popular outside India, and almost always found on the menu at Indian restaurants.

Vindaloo is often the spiciest dish on the menu due to the use of chili peppers.

Some restaurants also serve Tindaloo, which is hotter than Vindaloo, but also a quite different dish from Bangladesh.

Go Local if You Can

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.