Wine match for not too spicy curry

[Randy Buckner]

Gewurztraminer is my first choice. Suprisingly, a Muscat, or Muscat blend does well.

[Robin Garr]

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.

[Mike Filigenzi]

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.


Mike

[Robin Garr]

I was thinking along those lines with Prosecco, myself.

That'll work!

[Paul Winalski]

German or Alsace riesling or pinot blanc or gewurztraminer.

But I think that curries go best with beer.

Nonetheless, I had some Thai green curry with a red Burgundy this evening and enjoyed both the curry and the wine.

-Paul W.

[Charles Weiss]

With spicy food I usually think sweet and relatively low alcohol --> off-dry or even sweet Chenin Blanc or German Riesling. The low end Baumard Coteaux de Layon works well for Chenin. Leitz' Dragonstone would do I think.
Charles