The Indian palate has a base wide enough to accomodate quite a lot of beverages from across the globe. A perfect fusion environment could be created, creating a melange of flavours and spices with an assortment of food and wine pairings - with a desi touch.
Serving wine slightly (1 - 2°C) cooler that standard serving temperature can tone down spiciness of the food.
Aromatic white wine such as Viognier and Sauvignon blanc with crisp acidity can stand up to the spices and complexity of the flavors.
White wine with touch of sweetness can interact with spices and lower down the impact of spice level in the food.
If you prefer red wine, choose a wine with concentrated ripe red fruity notes, with soft velvety tannins.
Avoid tannic wine with high alcohol as it will result in a burning sensation, ultimately leading to an unpleasant experience.
You could see your way through some great pairings with these following tips:
Be sure to watch out for:
Chilly vs. tannins (accentuate each other)
Mouth coating foods (Chocolate)
Smoked fish and red wine (creates metallic taste)
Asparagus (intense flavour are very difficult to match)
Image 1 : www.lookbeforedrinking.com
Image 2 : www.qantas.com
Image 3 : www.carpediemwinesales.com
This article is written by Amit Chavan.