For decades, the standard advice for drinking with Indian food has been lazy and predictable: “Just order a lager.” While a cold Kingfisher has its place, it does little to enhance the complex layering of a slow-cooked Rogan Josh or a delicate Malai Kofta.
The truth is, wine and spice can be a spectacular marriage, but it requires navigating a minefield of clashes. Spice exacerbates alcohol and tannins, turning expensive reds into bitter, burning mistakes. Here are the three golden rules for the Indian Dining Club cellar.
Rule 1: Tannins are the Enemy
If you love a big, bold Napa Cabernet or a tannic Barolo, save it for a steak. When you pair high tannins with chili heat, the result is a metallic, bitter aftertaste that destroys the palate.
Tannins “dry out” the mouth, which strips away the protective coating of saliva and leaves your tongue exposed to the burn of the chili. As noted by the experts at Decanter, you generally want to stick to low-tannin reds like Pinot Noir, Gamay, or a fruit-forward Grenache if you insist on drinking red wine with heat.
Rule 2: Sugar is the Heat Shield
There is a reason why German Rieslings and Alsatian Gewürztraminers are the sommelier’s secret weapon for curry. A hint of residual sugar acts as a fire extinguisher for chili heat.
Sugar coats the tongue and balances the intensity of spices like cayenne and black pepper. An off-dry Riesling (look for “Kabinett” or “Spätlese” on the label) brings high acidity to cut through the ghee, and enough sweetness to tame a Vindaloo. It is a balancing act of contrast pairing that works far better than beer.
Rule 3: Sparkling for Fried Street Food
If you are eating Chaat, Samosas, or Pakoras, put down the wine glass and pick up a flute. Fried foods demand acidity and bubbles to cleanse the palate between bites.
A crisp Prosecco or a Champagne plays the same role as a soda or beer—it refreshes the mouth—but adds a layer of yeasty complexity that pairs beautifully with the earthy spices of cumin and coriander seeds found in fried batters.
The Cheat Sheet
- With Butter Chicken (Creamy): Oaked Chardonnay. The texture matches the creaminess of the sauce.
- With Saag Paneer (Green/Earthy): Sauvignon Blanc. The herbal notes compliment the spinach.
- With Lamb/Goat Curries (Meaty): Syrah/Shiraz. A spicy red that can stand up to the meat without overpowering it.