I’m taking lunch and reflecting on last nights dinner.  We hosted a dinner party last night for several friends.  Two are from India, and when they found out we loved Indian food, they volunteered to help make an elaborate Indian dinner for the eight of us.  The preparation was fun, but we hit upon a question that none of were certain how to answer.  What type of wine goes well with spicy Indian food?

3 Reds with Indian

In an effort to find the perfect pairing, we decided on opening several and trying each with the meal.   First, we tried a Bonny Doon Syrah Le Pousseur 2007 Wine. This has been one of my favorite wines and Bonny Doon makes a wonder wine for under $20.  This paired well with he Lamb Kafta!

Second, we opened Banfi Chianti Classico Riserva 2006. The Chianti made a good balance of fruit and tannins and its deep ruby red color didn’t come off as a fruit bomb but rather a subtle and smooth fruit and wood flavor.

Lastly, we jumped into a unique blend, The Black Chook Shiraz Viognier 2008.  This Shiraz Viognier blend blends a White Grape with a Red Grape.  Combined, the end result is a rich and fragrant blend of fruit and spice.  Apricots, cherries and blueberry pop up in your nose while with small hint of tannins from the oak.  I have to admit, this was my favorite of the bunch.

Were any of them ideal for an Indian dinner?  Maybe not, but we tried them, and a few others to find out how spice changes the flavor of your wine.  Our guest had different opinions.  The Midwesterners preferred the fruity creamy flavors and the curry lovers loved the acidic flavors.  The some wanted sweet to offset the spice and the others wanted something that made the flavors of Cumin, Coriander, Clove and Cayenne pop!  We didn’t find a perfect match and we all had our favorites.

Final verdict… Drink what you like!