Wines for An Indian Meal

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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.

You could see your way through some great pairings with these following tips:

  • 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.

  • 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)

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    This article is written by Amit Chavan.

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