wine for Indian food

[Randy Caparoso]

Tina, the current thinking on spicy curries is this: the hotter and wilder, the more important it is to select

1. A well chilled white wine to soothe the palate, temperature-wise.

2. A white wine moderate (8% to 11%) alcohol in alcohol. Keep in mind that alcohol tends to be a hot tasting element that only magnifies the heat of the food (and coversely, the heat in the food magnifies the hot, bitter edge of higher alcohol wines).

3. A white with with a judicious dose of natural sweetness, an element that further helps to soothe the palate while it digests hot, spicy foods.

Going by this thinking, the most ideal wine for curries is probably German Riesling -- especially Kabinetts and "qualitatswein" quality bottlings (ask you local wine store expert to point some out). Also good are some of the better California Gewurztaminers; as long as as they have a tad bit of sweetness (again, ask your local expert).

One of the worst wines, however, is probably super-dry, heavy French/Alsatian Gewurztraminers; which tend to have soaring alcohols (as much as 14%) and slightly bitter edges (which accentuates food heat). Since these wines are not exactly cheap, either, my advice is not to waste your money.

Also highly underrated with curried dishes is simple, everyday White Zinfandel, which outperforms pricier Chardonnays and Sauvignon Blancs any day of the week in this particular food context. Happy hunting!