Murgh Makhani (Butter Chicken) is an Indian dish made with a spiced tomato sauce.
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.
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.
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.
3 colors sauces:
|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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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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