+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html)
+--- Thread: Wine with Dinner?? (/thread-49.html)
- freiheit - 07-19-2000
I am serving Burmese Chicken Curry over rice. SOme of the ingredients are chicken, coconut, onions,ginger, cury, red chilli. I have NO idea what sort of a wine to serve with this. COuld someone please help me.
- Bucko - 07-19-2000
We eat a lot of Thai food, with all of the ingredients that you mention. German Rieslings at the Spatlese and Auslese levels work great for us.
Bucko
- winoweenie - 07-19-2000
Hi Freiheit, Welcome to the board. As an alternative you could try a Bougelais. Or I rekon you could go with the SW. Winoweenie
- Innkeeper - 07-19-2000
The Beaujolais even a Cru such as Morgon, that I dearly love, would be a little too light for this dish. Would go with a Zinfandel such as Cline; Peachy Canyon, Incredible Red; or Marietta Cellars.
- Thomas - 07-20-2000
Now that you have been thoroughly confused by the individual tastes of others, stick with Bucko's suggestion--Riesling it is.
- freiheit - 07-20-2000
Okay, so when I go to the store to buy the wine I should specifically ask for...?
- Innkeeper - 07-20-2000
Specific brands of German wine are unevenly spread around the country. Just ask for a Rhinegau Reisling Spatlese or a M-S-R Reisling Auslese. If you don't want to pay an arm and a leg, ask for a "a good value in a ---."
Viz-a-viz the Zin recommendation. Our collegue Dan Berger's July 20, 00 newsletter arrived this morning. It it he recommended a huge Zin (Bayless & Fortune) with roast chicken. Therefore, can see no problem with a lighter Zin with hot chicken.
- winoweenie - 07-20-2000
O.K. IK, I was jes` tryin` to give the lass a RED that would meld into thew background of the entree. I agree that a Zin would be my pick but the wrong one could be off-putting for a newcomer. Winoweenie
- route32 - 07-21-2000
I'm with Bucko. But i would add that a Gewurztraminer (a californian in particular because they tend to be sweeter), would be great. Gewurztraminer is traditionally a German wine like Reisling. It's widely available from growers in the U.S., and is a great choice for Thai food, because the sweetness of it cuts through the hot, spiciness of the Curry. Gewurz also has a hint of spice in it.