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October 13, 2015

Need a Merlot for your madras? Or perhaps you fancy a cheeky Pinot Noir to go with your pathia?

The 5pm Dining blog has long thought that curry and wine don’t mix. We’re all for an aromatic Riesling or tart Semillon Blanc with punchy Thai food but the more earthy flavours of many curries overwhelms most wines.

Beyond beer

Or at least they do in our humble opinion. We’ve always gone for beer although we’re prepared to accept that a top notch cider (no Frosty Jack, please) also works well.

Ever cooled your korma with an Aussie Riesling?
Ever cooled your korma with an Aussie Riesling?

Since it is National Curry Week, the International Wine Challenge (IWC) is trying to persuade people otherwise and has produced a guide to guide to pairing curry and wine.

Peter McCombie MW, co-Chairman of the International Wine Challenge commented:

‘National Curry Week is a wonderful opportunity to discover new flavour combinations by pairing some of the world’s most exciting dishes with award-winning wines. This year’s International Wine Challenge was an incredible showcase of amazing vintages and quirky new finds that will match even the spiciest Indian dish.’

Creamy korma + fragrant white

According to the guide, nothing enhances a creamy chicken korma like a fragrant white wine and they recommend Aussie Riesling. In particular, The Exquisite Collection Clare Valley Riesling 2014.

It beat thousands of wines to receive the IWC Great Value Champion white this year. Look out for  ripe lime and fragrant tea leaf aromas, we’re told.

Fair enough. But how will wines cope with heavier, oilier, more spicy curries like a vindaloo?

No problem.

Vindaloo is a Goan dish which shows the influence which the Portuguese had on the region’s cooking. Its name comes from the Portuguese ‘carne de vinha d’alhos’, which means ‘meat with wine and garlic’.

Who is for vindaloo?

The IWC reckon we should match it with a Portuguese white like IWC Bronze medal winner The Society’s Vinho Verde 2014. Produced by Adega de Monção, this wine apparently blends delicate chamomile flowers with zesty citrus fruits.

Those classic, fresh Vinho Verde flavours are said to provide a foil to vindaloo’s zing.

If you would like to test drive the IWC’s recommendations then you had better book in for an Indian. Naturally, 5pm Restaurants has many to choose from in Glasgow and Edinburgh.