Saag is an Indian dish made with green leaf vegetables, broccoli and cottage cheese.
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.
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.
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.
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.
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
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Variety is the Spice of Life
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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