Alright, folks, gather ’round, gather ’round! I had this little adventure the other day, and I just gotta share it with you all. So, I’ve been on this quest to figure out what wine goes best with Indian food. You know, ’cause sometimes you just want a little vino with your curry, right?
I started by hitting up the internet, like we all do. Typed in “what wine pairs well with Indian food” and, boom, a ton of stuff popped up. Lots of fancy words, but the gist of it was, “It depends.” Great, helpful, right? But I did see a few names pop up again and again: Riesling, Pinot Noir, Pinot Grigio. Okay, noted.
Then I thought, “Hey, I gotta try this out myself.” So, I cooked up a storm. Made some butter chicken, ’cause who doesn’t love butter chicken? Also whipped up some vegetable curry, a little spicy, a little sweet, you know the drill. And for good measure, I grabbed some lamb curry too. All levels of heat and the spices were singing!
Next, the wine. I picked up a Riesling, a Pinot Noir, and a Pinot Grigio. Figured that’s a good starting point, right? First up, the butter chicken. I took a bite, then a sip of the Riesling. Not bad, not bad at all. The sweetness of the Riesling kinda cooled down the mild spice of the chicken. It was like a little party in my mouth!
My Taste Test
- Butter Chicken + Chardonnay: The rich, creamy texture of the Butter Chicken really was elevated by the Chardonnay. It was like they were made for each other.
- Vegetable Curry + Pinot Grigio: This was a tricky one. But honestly, it worked. The acidity of the wine cut through some of the heavier, earthier flavors of the veggies.
- Lamb Curry + Pinot Noir: Who would have guessed this? It was a match made in heaven. The full-bodied Pinot Noir didn’t overpower the lamb and complemented the spices perfectly.
Then I moved on to the vegetable curry. Tried it with the Pinot Grigio. The wine’s fruitiness was a good match. It was like they were dancing together, the curry and the wine. But the Riesling? Also a good choice with the veggie curry. It handled the spice like a champ.
Finally, the lamb curry. This one’s usually a tough one to pair with wine, ’cause it’s so rich and flavorful. But you know what? The Pinot Noir was surprisingly good! It was bold enough to stand up to the lamb, but not so overpowering that it took over. And it was delightful. I’ve gotta say.
So, what did I learn from all this? Well, a few things. One, there’s no one “right” answer. It really does depend on the specific dish and your own personal taste. Two, don’t be afraid to experiment! Try different wines, try different dishes. You might be surprised at what you discover. Three, it was all super tasty. And four, I’m probably gonna have to make another batch of that lamb curry soon, ’cause it was that good. But all in all, it was a fun little experiment. Now, go forth and pair some wine with your Indian food! You won’t regret it.
