As a lover of both fine wine and Indian cuisine, I’ve discovered the perfect pairings to enhance the flavors of my favorite dishes. Indian food features a rich tapestry of spices and diverse flavors that can present wine pairing challenges. With my guidance and a bit of experimentation, however, your dining experience is about to reach new heights.

General Tips for Pairing Indian Food and Wine

Before delving into specific pairings, here are some general guidelines to keep in mind:

1. Balance Intensity: Consider the intensity of both the dish and the wine. Spicy and flavorful Indian dishes often pair well with wines that have a bit of sweetness or fruitiness to balance the heat.
2. Acidity is Key: Indian cuisine typically features acidic ingredients like tomatoes, lemon, and yogurt. Wines with higher acidity can complement these flavors beautifully.
3. Mind the Tannins: Avoid highly tannic wines, as they can clash with the spices in Indian food. Opt for smoother, softer tannins instead.
4. Experiment: Don’t be afraid to experiment! Taste is subjective, so feel free to try different combinations to find what works best for your palate.

Best Indian Food and Wine Guide

Butter Chicken with Chardonnay

Description: Creamy and mildly spiced, butter chicken is a beloved Indian food classic. Its richness pairs wonderfully with the buttery notes of a Chardonnay, while the wine’s acidity cuts through the creaminess.

Rogan Josh with Syrah/Shiraz

Description: This aromatic lamb curry packs a punch with its blend of spices. Pair it with a bold Syrah for its dark fruit flavors and peppery notes, which complement the robustness of the dish.

Tandoori Chicken with Riesling

Description: Tandoori chicken, marinated in yogurt and spices before being grilled to perfection, benefits from the refreshing sweetness and acidity of a Riesling. The wine’s crispness helps balance the smoky flavors of the dish.

Palak Paneer with Sauvignon Blanc

Description: Palak paneer, a creamy spinach and paneer cheese dish, pairs beautifully with a zesty Sauvignon Blanc. The wine’s citrusy notes accentuate the freshness of the spinach, while its acidity cuts through the creaminess of the cheese.

Chicken Biryani with Gewürztraminer

Description: Aromatic and flavorful, chicken biryani calls for a wine with a similar aromatic profile. Gewürztraminer, with its floral and spicy notes, complements the complexity of the dish without overpowering it.

Vegetable Korma with Viognier

Description: Vegetable korma, is an Indian food with a creamy coconut-based sauce and medley of vegetables, pairs wonderfully with a Viognier. The wine’s lush texture and stone fruit flavors enhance the dish’s richness.

Samosas with Sparkling Rosé

Description: These crispy, savory pastries filled with spiced potatoes or meat are a popular appetizer in Indian cuisine. Pair them with a refreshing sparkling rosé to contrast the richness of the filling and cleanse the palate between bites.

Masala Dosa with Chenin Blanc

Description: A South Indian favorite, masala dosa features a crispy crepe filled with spiced potatoes and served with chutneys. Pair it with a versatile Chenin Blanc, whose acidity and fruity notes complement the dish’s diverse flavors.

Indian Food and Wine Pairing FAQs

1. What type of wine goes best with spicy Indian dishes? Spicy Indian dishes can be challenging to pair with wine because of their intense flavors. Generally, wines with a touch of sweetness, such as off-dry Rieslings or fruity Gewürztraminers, work well to balance the heat. Alternatively, wines with low tannins and high acidity, like sparkling wines or rosés, can also complement spicy dishes.
2. Can red wine be paired with Indian food? Absolutely! While traditional wisdom might suggest that white wine is the best match for Indian cuisine, red wines can also work well, especially with richer, meat-based dishes like lamb curries or tandoori meats. Opt for medium-bodied reds with soft tannins and ample fruitiness, such as Syrah/Shiraz or Grenache.
3. How do I choose a wine for vegetarian Indian dishes? Vegetarian Indian dishes, like lentil curries or vegetable biryanis, offer a wide range of flavors and textures. For these dishes, consider wines with vibrant acidity and fruitiness, such as Sauvignon Blanc or Chenin Blanc, to complement the variety of spices and ingredients.
4. Are there any wine styles to avoid when pairing with Indian food? While there are no hard and fast rules, it’s generally best to avoid highly tannic wines, as they can clash with the spices and flavors in Indian dishes. Additionally, overly oaky or heavily oaked wines may overpower the delicate nuances of Indian cuisine.
5. What about pairing wine with Indian desserts? Indian desserts, such as gulab jamun or kheer, are often rich, creamy, and intensely sweet. Look for dessert wines with enough sweetness to match the sweetness of the dessert without overwhelming it. Options like late-harvest Rieslings or sweet Moscato d’Asti can provide a delightful end to your Indian meal.
6. Is it okay to experiment with unconventional wine pairings for Indian food? Absolutely! Experimentation is part of the fun when it comes to pairing wine with any cuisine, including Indian food. Don’t be afraid to try unexpected combinations or regional wines from India itself. Trust your palate and enjoy the journey of discovering new flavor combinations.

Pairing Indian food and wine opens up a world of culinary exploration and sensory delight. By considering the flavors, textures, and intensity of both the dish and the wine, you can create harmonious combinations. So, whether you’re indulging in a creamy curry or savoring a spicy snack, don’t hesitate to uncork a bottle. Cheers to delicious discoveries!