Re: Wine match for not too spicy curry
Posted: Thu Mar 23, 2006 4:16 pm
Gewurztraminer is my first choice. Suprisingly, a Muscat, or Muscat blend does well.
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Willy Pickett wrote:I gravitate towards a not too dry white like Gwertz. What d'y'all think?
Robin Garr wrote:Willy Pickett wrote:I gravitate towards a not too dry white like Gwertz. What d'y'all think?
With the fruit component and medium spicy heat, I vote Riesling, off-dry. But Gewurz, Muscat or Chenin Blanc fill that bill nicely, too.
With hotter stuff, if you insist on wine, I have an offbeat preference: Sweeter fizzy wines, Asti (Spumante) or even the much-maligned Lambrusco, which actually works with five-pepper Thai dishes.
I was thinking along those lines with Prosecco, myself.