wine and curry pairing

[dsb]

I would love some help pairing medium hot chicken in yellow curry with a wine. Thanks!

[Thomas]

red wine--grenache or mourvedre
white wine--gewurztraminer or riesling

[mrdutton]

The suggestions that Foodie made are good ones.

However, you might try beer instead of wine. Not just any beer and not the big brand name American stuff. American micro-brews - Anchor Steam, Yuengling Black & Tan, Sam Adams come to mind. Or try a good Mexican Beer.

Beer goes well with hot, spicy dishes. In many cases much better than wine.

[hotwine]

Mike's right on. Recommend a Mexican beer called Dos Xiques, the amber label. Superb with hot, spicey dishes. (Or any other time, for that matter.)

[barnesy]

I often forget you people out on the wrong coast are beer deprived....

Ah, the joys of living the pacific northwest.

A nice german riesling would be dandy. I serve a spicy, but not super spicy, chicken curry dish that works well with that.

Barnesy

[Innkeeper]

Hi DSB, and welcome to the Wine Board. Good suggestions all.

[ShortWiner]

Objection: we are very much NOT beer deprived. All of the beers mentioned on this thread are easily available here; in fact, half of them are made here. Course we don't have quite the variety available in your neck of the woods, Barnsey, but we're not far off, either.

[Botafogo]

AND, the preeminent importer of Belgian Bieres (which would be the most correct solution to this problem), Vanberg and DeWolff, is in Cooperstown, NY. Try a Sasion Dupont or a Blanche de Chamblay with that dish, yummy!