Best Wine to Pair with Indian Food

A classic chicken curry, with its aromatic spices and rich gravy, is best complemented by an off-dry Riesling. The touch of sweetness and bright acidity help tame the heat and enhance the curry’s complex flavors. For red wine lovers, a light-bodied Pinot Noir offers soft tannins and berry notes that pair well without overwhelming the dish.

Hearty and robust, lamb rogan josh features bold spices and tender meat. Shiraz (Syrah) brings peppery undertones and dark fruit flavors that match the intensity of the lamb and spices. If you prefer white wine, an aromatic Gewürztraminer with its floral and lychee notes provides a refreshing contrast to the dish’s richness.

The crispy shell and spiced potato filling of vegetable samosas shine with a zesty Sauvignon Blanc, whose citrusy acidity cuts through the fried exterior and lifts the aromatic spices. For a red option, Gamay (the grape of Beaujolais) offers light, juicy fruit flavors that pair easily with the snack’s savory and spicy profile.

Creamy and mildly spiced, butter chicken is a crowd-pleaser that matches beautifully with a soft, off-dry Chenin Blanc. Its stone fruit notes and subtle sweetness complement the tomato-based sauce. If you’re in the mood for red, a medium-bodied Grenache provides gentle tannins and ripe fruit flavors to balance the dish’s richness.

The hearty chickpea stew known as chana masala features bright tomato and warming spices. A refreshing Pinot Gris offers crisp acidity and subtle stone fruit notes that enhance the dish’s flavors. Alternatively, a fruity Zinfandel provides enough body and spice-friendly character to stand up to the robust, tangy sauce.

• Embrace sweetness – Off-dry wines like Riesling or Gewürztraminer can balance the heat and complement the complex spices in Indian dishes.
• Focus on acidity – Wines with bright acidity, such as Sauvignon Blanc or Pinot Gris, can enhance the flavors and cut through rich, creamy sauces.
• Consider the spice level – For spicier dishes, a wine with fruit-forward characteristics and soft tannins, like Pinot Noir or Gamay, can smooth out the heat.