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Wine Pairing
Butter Chicken
(Murgh Makhani)

Butter Chicken

Murgh Makhani (Butter Chicken) is an Indian dish made with a spiced tomato sauce.

Pairing Suggestions

If Mild:

Chardonnay (France)
Rich Bordeaux Blanc (France)
Soave Classico (Italy)
Sauvignon Blanc (New Zealand)

If Spicy:

Riesling Spätlese (Germany)
Pinot Gris (France)
Gewürztraminer (France)
Chenin Blanc (France)

Red Wines:

Pinot Noir(France)
Gamay (France)
GSM Blends (France)
Lambrusco (Italy)
Syrah (World)

Description

Butter Chicken is a rich dish.
Grilled or Tandori chicken cooked in a butter and tomato gravy and served with rice and vegetables.

Ground and Toasted spices such Coriander, Cumin, Turmeric, Ginger, Mustard, Cinnamon, Cardamon, Cayenne Pepper, Mace, Chilies, Fennel Seeds, Nutmeg, Cloves and Black Pepper are part of the curry blend.

General Rules for Indian Food + Wine

Avoid very dry wines.

Sweetness calms the heat, while tannins amplify it.

Rule of thumb: the spicier the dish, the sweeter the wine.

Avoid harsh, bitter tannins and go for smooth, velvety and ripe ones.

Match the strenght! Don't choose a light wine to match your Vindaloo, it will disappear!

Fruity, aromatic wines love spices. The fruitier the better.

Forget those big Napa Cabs with Indian Food!

Don’t bite into that green cardamom or clove while sipping your wine.

Rosé wines are often a winner. Especially if they are sparkling.

Curry loves Wine

If the dish is very creamy, go for a creamy (malolactic) Chardonnay.

If the dish is spicy, go for something off-dry: Riesling Spätlese, Pinot Gris, Gewürztraminer.

If you go for red, go for something fruity: Pinot Noir, Gamay, Garnacha, GSM blends, Valpolicella.

In the mood for a bold red? Look for mature, round tannins: Syrah.

Indian Sauces

3 colors sauces:

SauceColor
Green Sauce: Herbal
Sparkling Wines, Sauvignon Blanc
Red Sauce: Acidic
Sparkling Rosé, GSM Blends, Gamay
Red Creamy Sauce: Buttery Tomato
Full Body Rosé, Lambrusco, Syrah

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Variety is the Spice of Life


Food and Wine Pairing

Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.


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