Cards of Wine

Wine Pairing
Indian Samosa (Lamb)

Samosa

Lamb Samosa is fried pastry filled with spicy potato, vegetables and lamb.

Samosa is a popular snack and appetizer.

Pairing Suggestions

Prosecco (Italy)
Cava (Spain)
Sekt (Germany)
Champagne (France)
Sparkling Wines (World)
Sparkling Rosé

Fruity Reds

Merlot (World)
Pinot Noir (USA)
Negroamaro(Italy)
Cabernet Franc (France)

Other Excellent Alternatives

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

Description

Lamb Samosa is deep fried.
It loves bubbles and crispiness to cut through oil.

Our choice goes to versatile wines, high in fruitiness and best when served chilled.

Avoid Tannic Reds.

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:

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

Go Local

Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.

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.


Alcohol can be addictive. Drink in moderation.

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