The best wines to pair with Indian food

Springfield Estate's Life from Stone Sauvignon Blanc can be counted as the best white wine with Indian food. It pairs exceptionally well with foods that are rich in cream and cheese. It is light-bodied, acidic, and delivers a strong nose of gooseberry with hints of floral tones, passion fruit, and asparagus. The flavor bursts with minerality.

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The best wines to counter-balance the burn of capsicum are wines that have these 3 traits: they're served cold, they have lower alcohol, and some sweetness. It's not surprising then that Riesling is found on most lists in Indian Restaurants… it fits the bill perfectly. Wines with simple, well-defined flavors create balance with complex.

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Saag paneer is one of the most popular vegetarian Indian dishes, featuring Indian cheese, spinach (or a mixture of spinach and mustard greens) gravy, and a variety of spices such as cumin, coriander, ginger, garlic, garam masala, and turmeric. To cut through the richness of the cheese, you need a wine with more acidity, like a Sauvignon Blanc.

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Wine Pairings for Chicken Tikka Masala. Chicken tikka masala is another creamy tomato-based curry, but it's important to note the different ingredients that make up the masala spice mix. Spices like cinnamon, peppercorn, cumin, coriander, mace, and cardamom are the cornerstone of this popular Indian meal, and dry, fruity wines, like Pinot.

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Amy Lombard for The New York Times. By Eric Asimov. Sept. 13, 2016. A recent dinner at Indian Accent on West 56th Street began in a typical fashion. Papadum and other crisp wafers arrived with an.

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The best wines to pair with Indian food are either a Gewürztraminer or a Pinot Gris/Grigio. Both of these wines have the acidity and sweetness to balance out the spice and heat in Indian dishes. Shiraz can also work well for richer, spicier dishes, while Pinot Noir is ideal for pairing with tandoor-cooked meat.

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You add some lemon juice, add turmeric and chickpea flour, and cook it for seven or eight hours." For the Kadhi, Yarza pours a Chardonnay from France's Jura region. "The kadhi has a beautiful.

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This white wine from Germany is known for being the best accompaniment to spicy dishes. This is due to the intense fruitiness and sweet flavors of the wine. So, if Indian food has some curry and other spicy herbs, this is the best wine to pair it with. 6. Champagne.

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Spicy Dishes. Off-dry or slightly sweet whites, such as Riesling or Gewürztraminer, can help balance the heat. A sparkling wine like Prosecco or Champagne also works well.. Tandoori and Grilled Dishes. Consider red wines with moderate tannins, like Pinot Noir or Grenache. A fruity red wine, such as Zinfandel or Shiraz, can complement the smoky flavors of tandoori dishes.

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Here are four key tips from Indian food and wine experts. Pay Attention to Sauces and Spices. When it comes to finding the right wine for an Indian dish, the spices will generally take precedent over the protein. "The elements to consider when pairing Indian food are the spices, sauce and the seasoning," says Singh.

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Pinot Noir: A light-bodied wine with high acidity, Pinot Noir has flavors of red fruit like cherry, raspberry, or strawberry. It's a versatile wine that pairs well with a variety of dishes, making it perfect for dishes like Tandoori Chicken or Tikka Masala. Learn more in our Ultimate Guide to Pinot Noir. Malbec: Known for its dark fruit.

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The No. 1 consideration when pairing wine with spicy Indian dishes is alcohol level. "Low-alcohol is key," Parr says, whereas wines with high levels of alcohol "will make the dish even.

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1) Riesling. The most popular wine pairing with Indian food. Because Riesling is a versatile wine that pairs well with a range of Indian dishes, especially those with spicy, sweet, or sour flavors. The acidity and sweetness of Riesling help to balance the heat and spice in Indian dishes, while the floral and fruity notes complement the complex.

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There are several simple rules to follow when pairing wine with Indian food. 1. The spicier the dish, the sweeter the wine. 2. The spicer the dish, pick something with lower tannins & low alcohol. 3. Pick a stronger tasting wine to go with stronger dishes so the wine isn't overpowered. 4.

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The Chicken Jalfrezi was the hottest dish (the protein-based dish is normally the spiciest dish on the table, Vicky explained) but none was eye-wateringly hot. There was also a side dish of yoghurt to add as required. "You should be able to customize an Indian meal to your taste.". We first went back to the wines we had enjoyed most on.

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Or Spanish rosato made from Mencia grape would do just as well." — Arthur Hon ( Sepia) "Generally for Indian food, I recommend off-dry whites (Rieslings, Pinot Gris) or chilled, fruity or spicy reds (Gamey, Dolcetto, Freisa, Grenache). For the lamb dish: Cabernet Franc from Lieu Dit in the Santa Ynez Valley, 2011.