Which Indian food can be paired with red wine?

Do you want to know which red wine pairs well with which Indian food? Then read the blog to learn about Indian food pairings with red wine and to see the history of pairing wine with food. 

Wine is a beverage that elevates our dining experience. While we do not have a culture of pairing wine with food, this is a trend that has come to the fore because of the rising preference for wine among Indians. 

Also, knowing the right pairing for wine is always a good idea in case you are going out with company you are hoping to impress. 

The early history of wine and food:

In earlier times, wines were a diet staple because of a number of reasons the primary being that wine was a more feasible option due to the prevalence of impure water at that time. Therefore, not much thought was put into pairing the food with wine as it was just a necessity during those times.

Evolution of food pairing with wine:

With the advent of global food trade, people were able to exercise their gastronomic choices as they became aware of the flavours of wines with food.

Today, we see sommeliers in high-end restaurants whose job is to recommend wines with the food that the customers have ordered. While the concept of sommeliers started in Europe, its roots can be traced back to the United States.

In the 1980s, the wine industry started to sow the idea of wine to be enjoyed with food and not as a standalone alcoholic product. France and Italy were the two countries that had adapted to this idea of enjoying wine with food. 

Indian food culture is as diverse as different cultures have influenced it. The Mughals ruled in India for a thousand years and what they left behind is the Awadhi cuisine that consists of signature dishes like Biryani, Khichda, Murgh musallam, Hyderabadi biryani, Aloo gosht, to name a few which are loved across the country.

The influence of Portuguese in Goa and the French in Pondicherry introduced vindaloo, which is traditionally pork prepared in vinegar and spices.

Considering the diverse flavour-palate of Indian cuisine, finding one wine that fits all dishes is impossible. Let’s take a look at some famous wines out there and the Indian dishes that they pair well with. 

Indian foods with red wine:

1. Pinot Noir: 

Pinot noir has complex flavours that include raspberry, mushroom, cherry, clove and hibiscus primarily. With an alcohol percentage of 11% to 14% in a wine glass, pinot noir goes well with tomato-based curries like vegetable jalfrezi, tamatar chaman etc.

2. Zinfandel:

The primary flavours of Zinfandel consist of blueberry, jam, cherry, black pepper, plum, cranberry, boysenberry and liquorice. The flavour of Zinfandel tastes like candied fruitiness followed by an aftertaste of spice and usually tobacco. Zinfandel pairs great with cream-based curries like malai kofta, paneer makhani etc.

3. Merlot:

The flavours associated with Merlot are plum, blackberry, chocolate, clove and cherry. In the warmer climates, this wine offers fruity flavour and lower tannin. It pairs excellently with flavourful dishes like biryani and tandoori tikka.

4. Shiraz:

The flavours of Shiraz include blackberry, plum, black pepper, mint and star anise. This wine generally tastes of blackberry and dark chocolate. Owing to its fruity and earthy taste, shiraz can be paired with a comfort dish like sambar rice or a flavourful dish like chicken xacuti. 

5. Grenache:

Grenache’s flavours are associated with strawberry, dried herbs, orange, plum, strawberry and leather. The high intensity of Grenache tastes best with eggplant based dishes and palak paneer.

6. Gamay:

The dominant flavours of Gamay include raspberry, black currant, potting soil, violet and banana. On the palate, Gamay gives tart flavours of red fruit followed by a subtle bitter taste at the end. Korma and butter chicken are the dishes that pair well with Gamay.

7. Pinotage:

The wine has robust flavours of blackberry, raspberry, liquorice, leather and tobacco. It has a fruity flavour, light to medium tannins with intense flavours. This wine pairs well with hot and spicy curries like Kolhapuri chicken, Tawa paneer etc.

8. Carménère wine:

The flavours of Carménère consist of raspberry, green peppercorn, vanilla, plum and green bell pepper. Carménère has immense similarities to Merlot consisting of tart flavours of raspberry and a slightly bitter taste. This wine pairs beautifully with dishes made from leafy greens like saag aloo, cabbage etc.

9. Malbec:

The primary flavours of Malbec consist of blackberry, red plum, sweet tobacco, vanilla and cocoa. Malbec pairs best with food having umami flavour like paneer achari.

10. Sangiovese:

Sangiovese has strong hints of cherry, red pepper, coffee, fig and leather. This Italian wine has a savoury character and is a versatile pairing partner going best with mushroom masala and button mushrooms in tomato gravy.

11. Tempranillo:

The dominant flavours of Tempranillo consist of cherry, fig, strawberry, tobacco and cedar. Tempranillo can be paired with any dish because of its savoury qualities and tastes best with laal maas and phaal curry.

The big tip, when trying to pair wines with Indian dishes, is to know that wines with a high alcohol content will make spicy dishes even hotter. The idea is to counterbalance your food with the flavour of the wine.