When it comes to pairing drinks with curry dishes, the mind often gravitates towards the classic choices of beer or white wine. That's fine and often the best choice, especially if you are dining out; you'll find that the red wine list is always limited. But what if you are cooking a curry like our "Ultimate Steak Curry" with an expensive cut of meat, and you want that meat to shine as much as the spices? That's where we hit a roadblock and had to try many wines and read a lot about wine pairing for curries to get ideas, and there isn't a lot out there. Instead of telling you the names of the wines, we thought we'd tell you what we learned, so the next time, whether you are cooking a curry at home or dining out, you can choose a red wine to go with it. Or cook a curry to match a wine you already have.
Understanding the Dynamics of Red Wine and Curry Pairing
Spiciness and Alcohol: This is probably the most important factor to consider when pairing a red wine with a curry. High alcohol content and strong tannins will increase the heat in the curry, clash with spices, and sometimes make it bitter and ruin the flavours of both the curry and the wine. So choose medium-bodied wines such as;
Pinot Noir from Europe or countries with cooler climates tends to have a lower alcohol content, whereas Australian or South African Pino Noir would have a higher alcohol content. Another good point about Pinot Noir is that you can serve it at as low as 12 degrees Celsius, which is going to be nice if you are eating a curry.
Grenache from southern France will be another good match. It generally has a bit more alcohol than a Pinot Noir and more tanning, but it also has a lot of berries and spices, which will definitely enhance the spices, especially in a delicate curry.
Merlot, like Pinot Noir, has to be from a cooler climate for the obvious reason. It has the same level of acidity as Grenache but more body and is more dry. It also has more fruits like plum, blackberries, vanilla, and other spices, which can all help complement spices in a curry.
Strength of the Curry: It's too easy to label anything that is made with spices and looks like a sauce as a "curry" and to say cold beer, white wine and rosé will match any of those "curries". However, curries are as complex as wines, with so many different varieties of spice mixes from different countries, and often within the same country, different regions boast their unique take on curry. Each curry tells a story of its own, with layers of flavours and aromas waiting to be explored. Just as one wouldn't simply lump all wines into a single category, the diversity of curries demands thoughtful consideration when it comes to pairing. While it's difficult to list all the curries here, we have chosen well-known curries from different countries as examples for each category.
Mild Curries: Chicken Korma, Thai Massaman Curry, Jamaican Curry Chicken, and Japanese Katsu Curry are all good examples of mild curries that can be easily paired with light and fruity wines such as Pinot Noir, Gamay, Beaujolais, or Barbera d'Alba.
Medium Curries, such as Thai Green Curry, Tikka Masala, Sri Lankan Fish Curry, Chicken Mole, and Chicken Tagine (OK! The last two are technically not curries), can be paired with varieties like Merlot, Grenache, or even a light Australian Shiraz. These wines complement the robust flavours and spices of the dishes without overpowering them, offering a harmonious balance of fruitiness and acidity.
Richer Curries: Indulge in fuller-bodied options such as Shiraz, Zinfandel or a Malbec with curries like Rogan Josh, Butter Chicken and Beef Rendang. All these varieties have blueberry, blackberry, and plum in them, and they will complement the most commonly found spices, such as cardamom, cinnamon, black pepper and ginger, found in these rich curries. From there, depending on the heat level of the curry, choose a wine with less alcohol.
While pairing red wine with curry is not as common as white wine or beer, we've discovered that it offers an opportunity to explore the nuances of flavour and texture, creating harmonious combinations that tantalise the senses. Instead of trying to deal with the heat of the curry, elevating the flavour profile of a curry by pairing it with the right red wine can be one of the most satisfying things to do for a dinner party. Imagine the conversations to be had about the spices and how they've transformed our cuisines, as well as how wines have elevated our food.
When we started writing this blog, it was supposed to be just a short explanation of how we paired a red wine with our Ultimate Steak Curry, but in the end, we had to add "Part 1" to the title because there is going to be a "Part 2" exploring flavours of curries and red wines and to cook a curry to match your favourite red wine.