Wine and Spice: Pairing wine with Indian food? Here’s what you need to know about the art

If you are among those who love a glass or bottle of wine but believe that it is meant to only be paired with indulgent European or refreshing Levantine fare fret not because there is more to itAlthough the extensive range of textures and spice profiles of various regional Indian delicacies present a unique challenge it is perfectly possible to pair a glass of white or red with your smoky tandoori appetisers and creamy curriesKeeping in mind the distinct flavour profiles and levels of heat Sumit Jaiswal COO of Grover Zampa Vineyards and chef Guntas Sethi share their expertise with practical advice to help you elevate your favourite comfort mealsBalancing Indian spices with wine Pairing wine with Indian cuisine is about balancing spices textures and flavours from various regions of the country Chef Guntas Sethi says ldquoIndian cuisinersquos depth of spices pairs well with wines that offer acidity undertones of fruitiness and sometimes a gentle touch of sweetness While certain spices can overwhelm certain wines itrsquos important to choose combinations that enhance the experience and is a joyous blendrdquoShe shares three approaches1 Complementing Wines that mirror the dishrsquos spice and aromatic profile like Sauvignon Blanc with biryanis or Roseacute with masalabased dishes2 Contrasting Crisp highacid wines like Sauvignon Blanc or Champagne balance the richness of creamy curries3 Cutting through spice Offdry wines like Riesling or Chenin Blanc tame chili heat while refreshing the palateThere is more wine and food pairing because there are also specific wine varietals or regions that pair well with Indian cuisine Sethi explains ldquoWith bold curries smoky tandoori dishes and delicious plates the correct wine pairing enhances the experience In particular acidic wines work well to complement the bold spices I do think that European wines work perfectly with Indian flavours due to the wide varietyrdquoThe culinary expert advises that people should avoid wines that are bitter and highly astringent as they amplify spice making dishes feel harsher Instead she recommends opting for mediumbodied reds like Grenache or Pinot NoirCommon misconceptions about pairing wine with Indian foodWhile most people believe that wine should be exclusively paired with Western food this is not the only myth surrounding wine pairings ldquoPairing wine with Indian food can be tricky because of the complex spices bold flavours and varying heat levelsrdquo says Sumit Jaiswal chief operating officer Grover Zampa VineyardsHe lists the most common misconceptions1 Red wine is always the best choiceMany assume that robust red wines pair well with all Indian dishes However heavy tannins in reds can clash with spicy food making them taste more bitter Lighter reds like Pinot Noir or Grenache work better than bold Cabernet Sauvignons2 White wine doesnrsquot work with spicy dishesSome believe white wines lack the depth to match Indian flavours but aromatic whites like Riesling Sauvignon Blanc and Chenin Blanc complement spice and heat beautifully These grape varieties are expressive in tropical fruit and intense floral aromas hence work wonderfully well with Indian food matching its aroma profile3 Spicy food needs a heavy wineMany think a bold highalcohol wine can stand up to spice but high alcohol can intensify heat Loweralcohol fruitforward wines are often better choices4 Sweet wines donrsquot belong with Indian foodA little residual sugar in wine like offdry Riesling or Moscato can actually help balance the spice making for a smoother experiencePairing wine with creamy tomatobased curriesJaiswal shares ldquoCreamy tomatobased curries like butter chicken have a rich combination of tomato acidity creaminess mild spice and a hint of sweetness The best wine pairings balance these elements without overpowering themrdquoHe shares some great choicesWhite wines1 Oaked Chardonnay ndash The creamy texture and buttery notes complement the richness of the dish while its acidity balances the tomato2 Riesling offdry ndash The slight sweetness softens the spice and its high acidity cuts through the creaminess3 Sauvignon Blancndash Aromatic with floral and spice notes that pair well with the warm Indian spicesViognier ndash Its rich mouthfeel and stone fruit flavours complement the creamy sauceRed wines1 Art Collection Merlot ndash A light to mediumbodied option with bright acidity and soft tannins that wonrsquot clash with the tomatoes or spice2 Syrah Grenache Blendndash Fruity and soft tannins with subtle spice enhance the curry flavours in this pairingSparkling winesThe effervescence of the sparkling wines balances and cuts the creaminess of the dishes giving way to a better more enjoyable appetite and meal experienceBest wine pairings for tandoori foodJaiswal adds ldquoTandooricooked meats like tandoori chicken seekh kebabs and even vegetarian tikkas and kebabs are dry smoky and often marinated in yogurt and spices The key is to find wines that complement the charred smoky flavours mild heat and tangy yogurt marinade without overwhelming them While the fruity and spicy Reds complement the smoky grilled flavours the oaked and aromatic whites enhance the richness of the marinade Rose and sparkling Wines add a refreshing contrast to the smoky heatrdquoHe names the specific wines you should keep an eye out forRed wines1 SyrahShiraz ndash The smoky peppery notes enhance the charred flavours of tandoori cooking while its dark fruit complements the spices2 GrenacheGarnacha ndash Juicy fruitforward and slightly spicy it pairs well with smoky meats3 Merlot ndash Bold jammy and slightly spicy this works well with grilled meats4 Tempranillo Rioja ndash Offers earthy smoky notes with balanced acidity making it a great complement to tandoori flavoursWhite wines1 Oaked Chardonnay ndash The creamy texture and subtle oak enhance the richness of yogurtmarinated meats2 Viognier ndash Fullbodied aromatic and slightly spicy it complements the warm Indian spicesRose and sparkling wines1 Dry Roseacute ndash A good balance of fruitiness and acidity to complement the smokiness while refreshing the palate2 Sparkling Wine Brut or Extra Brut ndash The bubbles and acidity cut through the charred flavours and spices making it a refreshing pairingPairing wine with vegetarian fareSeth explains ldquoFrom decadent curries to tangy street food the range of texture and spice in vegetarian Indian dishes varies and requires thoughtful wine pairingsrdquoShe recommends the following pairings1 Lentilbased dishes dal tadka dal makhani sambharPair with wines with crisp fruity flavours which balances the dishes earthiness and richness with acidity2 Paneer dishes paneer butter masala palak paneer shahi paneerPair with Chardonnay or Pinot Noir because of its acidity it cuts through the creamy gravy3 Vegetablebased curries baingan bharta bhindi masala aloo gobiPair with Sauvignon Blanc Gruumlner Veltliner or dry Roseacute which highlights the freshness of vegetables4 Chaat and street food pani puri sev puri dahi puriPair with Prosecco Champagne or a zesty Sauvignon Blanc because the Bubbles and acidity cleanse the palate making them perfect for tangy spicy bitesExperimenting with wine pairings at homeExperimenting with wine pairings at home can be a fun and rewarding experienceJaiswal shares five practical tips to help people discover what works best for their palate1 Start with the spice levelIf a dish is very spicy try an offdry white like Sauvignon Blanc Chenin Blanc or a fruity red like Grenache also a Roseacute would be a no brainer in this case If itrsquos mildly spiced experiment with fullerbodied reds like Merlot Syrah or blend of Cabernet Sauvignon and Syrah Avoid highalcohol wines with very spicy dishes as they can intensify the heat2 Match acidity with acidityTomatobased curries like butter chicken or rogan josh pair well with wines that have good acidity such as Sauvignon Blanc or Barbera If a dish has yogurt tamarind or citrus a crisp white wine can enhance those flavours3 Experiment with body and textureCreamy dishes like paneer makhani go well with rich fullbodied whites oaked Chardonnay or smooth reds Merlot Smoky tandooricooked meats pair beautifully with bold blends like Cabernet Sauvignon and Shiraz or Syrah Grenache Smoky food would do well with Roseacute both still and sparkling4 Try contrast vs complementA contrasting pairing can balance flavoursmdashsweet wines offdry Riesling tame spicy heat while bubbly wines refresh a rich dish A complementary pairing enhances existing flavoursmdashoaked Chardonnay with buttery dishes or Syrah with smoky meats5 Make it a tasting experiencePour two different wines with the same dish and comparemdashtry a crisp white and a fruity red with a curry to see which works better Take notes on what flavours stand out and what combinations you enjoy the most Have a sip of wine before and after a bite to see how the flavours 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