Alright, so I’ve been on this mission to figure out what booze goes best with Indian food, ’cause let’s be honest, sometimes you just need a good drink to go with that spicy goodness. And I think I’ve cracked the code, or at least part of it.
First off, I started with the basics. Everyone knows beer is a solid choice, right? So I grabbed a few different kinds – a lager, a pilsner, and an IPA, just to cover my bases. I whipped up a simple chicken curry, nothing too crazy, just to see how they’d pair.
- The lager and pilsner were pretty good. They cooled down the heat a bit, especially with the milder parts of the curry.
- The IPA was interesting. It held its own against the spicier bits, which I didn’t expect.
But I wasn’t satisfied. Beer is great and all, but I wanted to explore the world of wine. So I hit up my local wine shop and asked for some recommendations. The guy there, bless his heart, seemed to know his stuff.
Experimenting with Wine
He suggested a few whites, like a Pinot Grigio and a Gewürztraminer. Said they’d go well with lighter curries, like a veggie one or something with seafood. I trusted him, bought a bottle of each, and cooked up a veggie curry that same night.
And you know what? He was right. The Pinot Grigio, with its crispness and fruity vibes, was a winner. The Gewürztraminer was a bit sweeter, but it worked surprisingly well. It cut through the richness of the curry like a champ.
Then I got adventurous. I read somewhere that Chardonnay, especially the New World kind, could handle spicy curries. I was skeptical, but I found a decent bottle, made a spicier chicken Vindaloo, and gave it a shot.
Guys, this was a game-changer. The buttery, slightly sweet Chardonnay tamed that Vindaloo like it was nothing. It was like a flavor explosion in my mouth, in the best way possible.
I even dabbled in reds. I tried a Pinot Noir with a meat curry, and it was pretty darn good. It was light enough not to overpower the dish, but still had enough flavor to stand up to the spices.
So, after all this “research,” I’ve come to the conclusion that there’s no one-size-fits-all answer. It depends on the curry, the spice level, and your personal preference. But I’ve definitely found some favorites.
For lighter, milder curries, stick with a crisp white like Pinot Grigio or a slightly sweet Gewürztraminer. For spicier stuff, a New World Chardonnay is your best bet. And if you’re feeling like red, a light-bodied Pinot Noir can do the trick. And of course, beer is always a safe and tasty choice.
This whole thing was a blast. I got to eat a ton of delicious Indian food and drink some great wine. What’s not to love? I’m definitely going to keep experimenting, though. Maybe next time, I’ll try some ros�. Or maybe I’ll finally figure out what the heck a “GSM blend” is. Stay tuned!
