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Wine Pairing
Indian Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala is an Indian dish made with a spiced tomato sauce and tandoor-charred, boneless chicken chunks.

Pairing Suggestions

If Mild:

Rosé (World)
Sauvignon Blanc (New Zealand)
Pinot Blanc (France)
Grenache Blanc (France)

If Spicy:

Riesling Spätlese (Germany)
Pinot Gris (France)
Gewürztraminer (France)
Chenin Blanc (France)
Sparkling Rosé (World)

Red Wines:

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


Tikka Masala is a creamy tomato-based sauce made with ingredients such tomato puree, cream, coconut milk, butter and masala spices.

We recommend an aromatic white wine, fruity and acidic or a fruity rosé.

Go for a wine with some residual sugar or extra fruit ripeness if the dish is super hot.

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:

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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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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