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Pairing Indian Food with Wine
posted by Mighty Staff
If you've ever experienced a huge record scratch when attempting to pair Indian food with wine, you aren't alone. In this week's San Francisco Chronicle wine section Jon Bonné and Olivia Wu serve up a range of wine pairing suggestions that can match up with to the spices, heat, and complexity inherent to Indian cuisine.
"For the wine lover, though, finding an ideal match is more complicated. It will not be found with Gewurztraminer. That varietal's spicy profile can work every now and then, but it usually collides with the nuances of Indian food. Almost every Indian dish begins with a blend of spices, so our challenge was to find out which spices warm up to which wines.
We called on Ruta Kahate, an Indian culinary teacher and author based in the East Bay, for guidance. The three of us met to consider her list of the 10 most crucial spices in Indian cuisine -- mustard seeds, cardamom, turmeric, cumin, black pepper, mace/nutmeg, ginger, bay leaves, cloves and cinnamon. Cayenne we put in a class of its own, making 11. Then we devised a list of about 80 wines -- as obvious as Syrah and as esoteric as Muller-Thurgau." (Read more)
And don't miss out on the recipes included in the article as well.
- Tangy Shredded Cabbage Salad
- Black-Eyed Peas in a Spicy Goan Curry
- Everyday Yellow Dal
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