Wine for a lamb korma curry?

I always prefer beer to wine with spicy dishes, but if you have to have wine, I would choose an assertive white: perhaps a dry gewürztraminer or a sauvignon blanc.

As an Indian subcontinent afficionado, and have eaten my way around the curry houses of Brum, there are only two drinks to have with curry...

water or beer IMHO

JT

Admittedly, I have a very high tolerace for spicy foods, but I find that Zinfandel works surprisingly well with lamb curries, to the extant that at times the wine will even be improved by the match. YMMV, of course.

Mark Lipton

Mark Lipton wrote in news:59BVf.642701$084.386211@attbi_s22:

I often find myself drinking young (please spare the comments) Rhones with spicy food. For some reason it is what I pull out when my daughter insists on enchildas. Though it is not the best food match, it serves well.

European wines go with European dishes and spices. Leave the Continent at your peril....

Joseph Coulter wrote in news:Xns97928ED94C43Cyourvacationcomcastn@216.196.97.136:

But wait, isn't lamb korma in a creamy sauce? I think I would prefer to follow Ken's suggestions... d.

Try a 1997 Lolonis Zin. Very peppery - so much so I'd say it was defective, but it stands up to wasabi (it was nice with maguro sashimi) and I'm sure it would do well with any curry you could throw at it.

Jose

enoavidh wrote in news:Xns97929DECD5AA6enoavidMzDeyahooco@136.142.185.40:

Cream yes, but would you go white with Beef Stroganoff? It is as you can see not an easy one to pair with wine, water is probably the best but that wawsn't the question.

"MB" wrote in news:IZxVf.16878$ snipped-for-privacy@news-server.bigpond.net.au:

IMHO, you have two things here: the spice character in the curry and the lamb flavor. An aged Riesling would be a great much providing it has some residual sugar to counterbalance the curry and enough acidity to cut the lamb flavor.

I had a wine on Friday night that I think would be a perfect match to your dish:

Grans-Fassian Trittenheimer Apotheke*** Auslese Goldkapsel 1990 (Mosel- Saar-Ruwer)

This is currently in the market despite being a mature vintage. A good mature Auslese would be also great from my quite limited experience.

Santiago

I agree, Joseph -- it's the "go to" region, very versatile with all sorts of foods.

I like Santiago's suggestion of an Riesling with some age, too. White can be a good match with some lamb dishes.

-E

Thank you all for the wonderful thoughts. I think the Zin, aged riesing or a real zesty sauv blanc would be where I'd go now. I am glad to see I am not the only one for whome this is a dilemma!

OTOH, I reckon I am going to stick to the suggestion of beer! On reflection, I am not sure you can beat a cool refreshing pale ale or similar when faced with a bit of spice.

Alsatian Gewürtztraminer has been good for me with curry dishes.

Lately I have taken to passito red wines from Veneto with curry or kebabs. Something with a good heft and not too expensive though - I get a CS passito in my neighbourhood supermarket for 6 or 7 quids.

Cheers