Welcome back to Drink This with That—featuring what to drink with specific foods and international cuisines. Each month we highlight a particular food or dish with pairing options and a link to the Wine Road searchable database to find the wines we recommend from the tried and true, to selections that add a bit of a twist to the standard pairing.
This month we explore Indian Cuisine. The vast country of India has many regional specialties and traditional dishes that incorporate curries, chutneys, yogurt-based marinades and sauces, along with an array of chilies and spices from turmeric and cardamom to tamarind and the fragrant Garam Masala.
Search for recommended wines here: www.wineroad.com/wineries.
Indian Cuisine & Wine Pairing Recommendations
Chicken Tikka Masala
One of the most famous Indian dishes, Chicken tikka masala features grilled chicken (tikka) marinated in yogurt and served in a creamy, spiced tomato-based sauce (masala). The sauce incorporates spices such as garam masala, turmeric, and coriander, and is finished with cream for a sublime velvet like texture.
+ Gewürztraminer
+ Chenin Blanc
+ Chardonnay
+ Rosé of Zinfandel
Palak Paneer
Cheese lovers will find their happy place with Palak paneer; a classic curried dish from North Indian made with fresh spinach, onions, spices, paneer (a fresh cheese like ricotta) and herbs.
+ Pinot Grigio
+ Gruner Veltliner
+ Sauvignon Blanc
+ Gamay
Vindaloo
Vindaloo, another classic of Indian cuisine, is a flavorful curry dish, typically made with marinated pork, but it can also be made with other proteins such as chicken, beef, lamb, or paneer. The meat is marinated in wine vinegar and garlic with an array of spices including tamarind, cinnamon, cardamom, and hot chilis.
+ Riesling
+ Syrah/Shiraz
+ Riesling
+ Zinfandel
Tandoori Chicken
Tandoori chicken is a must try Indian dish that’s made by marinating chicken in yogurt, and seasoned with tandoori masala, nutmeg, and cumin. It’s cooked at high heat in clay ovens called tandoor, from which the name derives, and infuses the meat with a smokey vibe.
+ Riesling
+ Gewurztraminer
+ Rosé of Grenache
+ Pinot Noir
Samosa
Similar to Pakora’s, which I’m partial to; Samosas are deep fried, triangle shaped pastries filed with spiced potatoes, onions, peas, and lentils, and served with fresh yogurt, chutneys, and sauces made with mint, coriander or tamarind. They can be served as a side dish or make a complete meal alone.
+ Sparkling Rosé
+ Pinot Grigio
+ Pinot Noir
+ Grenache
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