What Wine Goes With Indian Food?
By Bordeaux Brian for Pair It & Share It · Published
BOTTOM LINE
Indian food is aromatic and often creamy or spicy. Off-dry Riesling and Gewürztraminer are the most reliable whites; their fruit and aroma match the spices and soften heat. Dry rosé is a great all-rounder. For reds, choose juicy, low-tannin styles like Grenache or Beaujolais rather than heavy Cabernet.
Quick decision
- Butter chicken or tikka masala→ Off-dry Riesling or a rich Chardonnay
- Korma and mild creamy curries→ Viognier or Gewürztraminer
- Tandoori chicken or kebabs→ Dry rosé or Grenache
- Lamb rogan josh→ Grenache or a fruity Syrah
- Vindaloo and very hot dishes→ Off-dry Riesling
- Dal and vegetable curries→ Dry rosé or Grüner Veltliner
Aromatic food likes aromatic wine
Cardamom, ginger, coriander and cinnamon are perfumed. Gewürztraminer and Riesling are perfumed too, so they meet the spices instead of being lost.
Heat changes everything
Chili heat makes alcohol and tannin feel stronger. Lower-alcohol wines with a little sweetness feel cooler and softer. Save big, oaky reds for another night.
Creamy curries
Cream, butter and yogurt sauces welcome a fuller white like Viognier or a gently oaked Chardonnay.
Common questions
- What red wine goes with curry?
- Fruity, low-tannin reds: Grenache, Beaujolais (Gamay) or a soft Pinot Noir. Serve them slightly cool.
Choosing a glass? See the Riesling and aromatic whites wine glasses its makers document, in the free Wine Glass Finder.
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About the author. Bordeaux Brian brings more than 30 years of wine experience and firsthand experience in vineyards and wine regions around the world. His focus is practical: helping people make better wine decisions without the intimidation.