Wine Pairing
Chicken Korma
Korma or Qorma is an Indian Curry made with Garam Masala spice blend, Almonds and Cashew Nuts.
Pairing Suggestions
If Mild:
Chardonnay (USA)
Rich Bordeaux Blanc (France)
Soave Classico (Italy)
Sauvignon Blanc (New Zealand)
If Spicy:
Riesling Spätlese (Germany)
Pinot Gris (France)
Chenin Blanc (France)
Bubbles
Prosecco (Italy)
Cava (Spain)
Sekt (Germany)
Champagne (France)
Sparkling (World)
Lambrusco (Italy)
Sommelier:
Sherry(Spain)
Grenache Rosé (France)
Vouvray (France)
Gewürztraminer (France)
Aged Mosel Riesling (Germany)
Description
Korma is a style of curry with Cashew Nuts and Almonds.
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.
In Indian Cuisine the sauce is the dominant flavour.
The best match is to be found between a wine and a sauce and creamy Korma pairs often better with white wines.
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:
| Sauce | Color |
|---|---|
| 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 |
Go Local
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Travel and Taste
Practice Makes Perfect
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.