Red wine with curry?

[Scoop]

If the curry is "hot" (i.e. with chili peppers), you need some acidity to keep up with the dish. That would work against, for example, a Gewurtztraminer (fairly low acidity and fairly high alcohol). The sparkling Shiraz (or another off-dry rose sparkler) would be a great choice in this case.

Cheers,

Scoop