Matching the right wine with the right food can make a vast difference to the appreciation and enjoyment of your dining experience and some people get so concerned about it that they often choose something else to drink altogether. When people first began to enjoy wine with spicy dishes in numbers, experts with their routes firmly in French tradition, recommended heavy wines and strong spicy wines such as Gewurtztraminer. The problem was that they understood the wines but not necessarily the food as it is just as important that the wine does not drown the spicing as the other way round.

Demand for wine in Indian restaurants is split almost 50/50 between white and red and there are some excellent choices. Recommended white wines include the obvious Chardonnay(which includes Chablis), South African Chenin Blanc, Italian Pinot Grigio or Orvieto and the hugely improved Viognier.
Excellent reds are Merlot, New World Shiraz and Margauz and the offerings of Chile and Argentina offer excellent value at present. Read the rest of this entry »