Wine Pairing
Indian Butter Chicken
(Murgh Makhani)

Description

Butter Chicken's perfect match is an acidic wine! You need acidity to cut through the creamy sauce and cleanse the palate.

If hot and spicy you need residual sugar to calm the burning feeling and Riesling, Pinot Gris, Gewürztraminer, Chenin Blanc, Sparkling Rosé and off dry Lambrusco are like a match made in heaven!

Butter Chicken is a rich and complex 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.

Basic Interactions

Sauce is the key. Forget red wine with red meat. Sauce and seasoning decide!

Want to cool down? A chilled aromatic white such Riesling, Gewurztraminer, Gruner Veltliner or Torrontes reduce heat.

Want to feel the heat? Go for oaky white such a New World Chardonnay or a spicy red such GSM, Shiraz, Valpolicella, Mencia.

Acidity makes your mouth water. This helps against the heat.

Sugar coats your mouth. It is a barrier to defend your taste buds, protecting them.

Alcohol sets your mouth on fire. It intensifies the heat perception especially of ginger, turmeric and red chilli.

Tannins clash with spices. They enhance the perception of bitterness and heat.

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: