Indian food is more popular in America now than it ever has been in the past. The same thing goes for wine. So it only makes sense to start experimenting with pairings of these two. Of course, the strong spice component of Indian food makes pairing a bit tricky, but the rewards, when it is successful, are truly spectacular. Before we deal with specifics, however, you'll need to remember one very important rule: Alcohol makes spicy food even hotter. So if you'll be pairing a wine with a hot dish, try to go with a wine that's a bit lower in the alcohol department. Aside from that, however, the wine world is your oyster. Samosas, those fried little turnovers, call out for wines with enough acid to cut through all the oil and brighten them up. Whites from northern Italy would be perfect here. Spicy lamb masala is brought to wonderfully flavorful levels with a rich Cabernet Sauvignon, whose fruit counterbalances the heat of the spices nicely. And don't be afraid to pair dessert wines with your after-dinner sweets: A bit of sweetness after the heat of Indian food is always a good thing.
Food & Wines
Indian
