In part two of our BYO Basics series, we look at the decadent and tongue-tingling beautiful cuisine of India
Everyone loves a good BYO. There’s just something about being able to take your own vino to a bustling, delicious and authentic dinner spot with friends. And often being able to bring your own booze brings a sense of satisfaction that can’t be met at other restaurants. But, unfortunately, often the actual wine of choice is overlooked during this dining journey. And here at Toast, we feel it’s time this changed.
Rich, spice-fuelled and fragrant, Indian cuisine is adored all over the globe. However, despite its lovability, it can be tricky to pair your smooth ‘n’ spicy Chicken Korma or hearty Beef Vindaloo with the right wine. Just like with our BYO Basics – Thai edition, we’ve made life simple for you and taken all your BYO desires – cheap, easy and yummy – and broken our advice into two simple categories: yes and no. It is the BYO basics, after all.
The intense heat that can come with Indian dishes can really complement and be complemented by sweeter white wines. The spice from the food allows the fruit of sweeter wines to step into the spotlight while the residual sugars drop back and stand in the wings.
Dry wines are a great match for Indian curries as they bring a lightness to cream-based dishes and cut through grease.
White wine is generally best for Indian food due to its lightness and dry/sweet varieties. However, if you’re partial to a lighter dish such as Palak Paneer (a spinach and cottage cheese dish) or lentil-based dishes, a pinot noir can be a lovely match.
A dry rosé can sit beautifully alongside red meat dishes such as Beef Vindaloo or Lamb Korma. With the depth of a red wine but the acidity of a white, a rosé will add freshness and flavour to your hearty curry without overwhelming it.
Rich reds with strong tannins are best left behind if you’re heading to an Indian feast. The bold nature of tannic wines will clash with the spice and creaminess of Indian dishes and mean that your wine, your food and your stomach are all at risk of being tainted.
Heavily oaked wines are one to skip with Indian dishes. Much like with Thai food, vanilla tones in oaky chardonnay don’t sit well with spicy and aromatic flavours and tend to clash.
Our picks for your best BYO Basics for Indian:
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