Wine pairing with Indian food
Indian food and wine is one of the most interesting pairing challenges around. The spice, the fat, the acidity of tamarind and tomato, the earthiness of dal — all of these interact with wine in different ways.
The core rule
Avoid high tannin red wines. Tannin amplifies heat and makes spiced food taste harsh and unpleasant. This rules out Cabernet Sauvignon, Barolo, Bordeaux, and most big Syrah. The wines that work are either low-tannin reds with good fruit, or aromatic whites with a touch of residual sweetness.
Creamy curries — butter chicken, korma, tikka masala
Rich, creamy curries need a wine with enough body to match the sauce but enough freshness to cut through the fat. An off-dry Gewürztraminer from Alsace is a classic choice — its floral, spicy character complements the aromatic spices. A full-bodied Viognier works similarly. If you prefer red, a light Grenache or a New World Pinot Noir will handle these dishes without clashing.
Tandoori dishes
Tandoori cooking creates char and smokiness as well as spice. A Southern Rhône Grenache — a Gigondas or a good Côtes du Rhône — works exceptionally well. The wine has the weight to match the dish without the aggressive tannin that would clash with the spice. A Zinfandel from California is another strong option.
Dal and vegetarian dishes
Dal makhani is intensely rich and earthy. A medium-bodied red with good acidity works well here — a Barbera d'Asti from Piedmont has exactly the right profile. Paneer dishes, particularly palak paneer, work well with a crisp, mineral white — a Chablis or an Assyrtiko from Santorini.
At an Indian restaurant and not sure what to order? Pour reads the wine list and finds the right bottle for your dish.
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