Vino & Curry: Wine Not?

When it comes to meatier curries like lamb rogan josh or beef rendang, classic wine wisdom holds true, namely: red wine for red meat. Just bear in mind that the curry’s richness will make it a better match with a medium or light red. Always go for an unoaked wine, oak flavours don’t play well with curry. To help balance out the weight of the curry, you can chill your wine for an extra refreshing edge. Nothing too drastic, 30 minutes in the fridge before serving will do the trick.

Thai curries straddle the line between sweet and sour, packed with bright aromatics and spices, making them a little different from the curries we’ve covered so far. They can also differ a lot from one another, so don’t be afraid to taste before you pair. Generally though, let the spice be your guide. A soft Côtes du Rhône will complement the earthy flavours in milder curries, while an off-dry Chenin Blanc will balance out the heat in spicier curries.

So there you have it, the right wine for all the curry times. But just in case you find yourself stuck in a sticky spot, here’s all you need to remember: Aim for acidity and low alcohol. Now go and make like the sommelier you were born to be.