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+--- Thread: wine and curry pairing (/thread-382.html)
- dsb - 06-04-2003
I would love some help pairing medium hot chicken in yellow curry with a wine. Thanks!
- Thomas - 06-04-2003
red wine--grenache or mourvedre
white wine--gewurztraminer or riesling
- mrdutton - 06-04-2003
The suggestions that Foodie made are good ones.
However, you might try beer instead of wine. Not just any beer and not the big brand name American stuff. American micro-brews - Anchor Steam, Yuengling Black & Tan, Sam Adams come to mind. Or try a good Mexican Beer.
Beer goes well with hot, spicy dishes. In many cases much better than wine.
- hotwine - 06-04-2003
Mike's right on. Recommend a Mexican beer called Dos Xiques, the amber label. Superb with hot, spicey dishes. (Or any other time, for that matter.)
- barnesy - 06-04-2003
I often forget you people out on the wrong coast are beer deprived....
Ah, the joys of living the pacific northwest.
A nice german riesling would be dandy. I serve a spicy, but not super spicy, chicken curry dish that works well with that.
Barnesy
- Innkeeper - 06-04-2003
Hi DSB, and welcome to the Wine Board. Good suggestions all.
- ShortWiner - 06-05-2003
Objection: we are very much NOT beer deprived. All of the beers mentioned on this thread are easily available here; in fact, half of them are made here. Course we don't have quite the variety available in your neck of the woods, Barnsey, but we're not far off, either.
- Botafogo - 06-05-2003
AND, the preeminent importer of Belgian Bieres (which would be the most correct solution to this problem), Vanberg and DeWolff, is in Cooperstown, NY. Try a Sasion Dupont or a Blanche de Chamblay with that dish, yummy!