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Wine Pairing
Indian Palak Paneer

Palak Paneer

Palak Paneer is an Indian dish made with minced spinach and cottage cheese.

Pairing Suggestions

Albariño (Spain)
Sauvignon Blanc (World)
Grüner Veltliner (Austria)
Pinot Blanc (France)
Soave Classico (Italy)
Arneis (Italy)

If Spicy:

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

Red Wines:

Gamay (France)
St. Laurent (Austria)
Pinot Noir(USA)

Other Excellent Alternatives

Champagne (France)
Cava (Spain)
Sekt (Germany)
Prosecco (Italy)

Description

One of the most popular vegetarian Indian dishes!

Made with spinach or a mix of green leaves, Indian chese and spices such cumin, coriander, ginger, garlic, turmeric and cilantro.

To cut through the fattiness of the cheese you need fresh acidity and to match the vegetable taste you need an herbaceous Sauvignon Blanc or a similar wine such Albariño or Grüner Veltliner.

Chenin Blanc, Riesling and Pinot Gris help to calm the heat from the spices.

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

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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.


Alcohol can be addictive. Drink in moderation.

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