Wine Pairings: INDIAN FOOD

I know, clumping all Indian food into one category might be tricky, but there are two principles to keep in mind when pairing wines with this cuisine. First, pay attention to sauces and spices because they vary and, sometimes, actually are more important to pair than the protein in the dish. Second, you gotta be aware of the alcohol content in the wine. If it's too high (14% or higher), you risk making the heat of the dish seem even hotter - I'm talking chili peppers, not the spices of garam masala, cardamom, or cumin. High alcohol in the wine can also make the dish taste bitter, and no one wants Oscar the Grouch in their mouth.

For whites wines with Indian cuisine, my top picks include Pinot Gris, Riesling, and Gewürztraminer. For reds, you want a fruit-forward wine with low tannins and moderate alcohol such as a juicy Merlot or Beaujolais. Sometimes Argentine or California Malbec and red Côtes du Rhône can work with braised lamb dishes. And if nothing else works or looks good, grab a rosé!