November 9th, 2007 | Uncategorized
They go on to recommend that with milder curries you should turn to wines with a little more acidity, such as a dry Riesling, Chablis or even Champagne. Of course, amongst this selection they include our very own Albariño.
A few years ago when I worked in London I once participated in an extensive tasting in a well-known Indian restaurant. Armed with a wide selection of both red and white wines we tasted them with various spicy dishes. As with any type of cuisine there were some good matches, and some violent clashes, depending on the combination of fruit, tannin, acidity and spice. I have to say that in my opinion, there was no simple magic formula for finding a match.
In conclusion, I still have some reservations about wine with curry, although I would not wish to discourage you from drinking Albariño at any time of day. Perhaps I will just test the theory of this publication the next time I cook a curry at home…..