libellule Posted June 27, 2008 Share Posted June 27, 2008 Help! I am cooking a curry for French guests; I personally never drink wine with curry but they will expect wine. Which wine do you suggest?Thank you Link to comment Share on other sites More sharing options...
Clair Posted June 27, 2008 Share Posted June 27, 2008 If it's a spicy (as in spices, not as in hot!) curry, try a Gewürztraminer.if its' a mild curry, try a Riesling... Link to comment Share on other sites More sharing options...
libellule Posted June 27, 2008 Author Share Posted June 27, 2008 Thank you Clair and Puzzled, Gewurtz it will be. Link to comment Share on other sites More sharing options...
Chancer Posted June 27, 2008 Share Posted June 27, 2008 A good crisp Alsace gets my vote, a marriage made in heaven.Shame I cant get a good curry to go with it! Link to comment Share on other sites More sharing options...
woolybananasbrother Posted June 27, 2008 Share Posted June 27, 2008 Surely with curry, as students, we used to drink a fine wine called Blue Nun? Is it not the best still?[6] Link to comment Share on other sites More sharing options...
plod Posted June 27, 2008 Share Posted June 27, 2008 I know about the Gewurz and curry argument but for me, expectation or not, no wine can compete with a curry. I congratulate you on persuading French people to eat the stuff though. Link to comment Share on other sites More sharing options...
Clair Posted June 27, 2008 Share Posted June 27, 2008 [quote user="plod"]I congratulate you on persuading French people to eat the stuff though.[/quote]I was eating curry as a French child living in France long ago... The neighbours seemed happy to eat it too. Link to comment Share on other sites More sharing options...
cooperlola Posted June 28, 2008 Share Posted June 28, 2008 I think fizz is great with curry - but then to my mind it goes well with practically everything. Hic. In the UK I used to get in someOmar Kayam, which is actually an Indian sparkling wine, to serve with curries but I somehow doubt if it's available here.However, lager is really better than wine, imo, particularly if your guests aren't used to hot food, as it's more thirst quenching. Link to comment Share on other sites More sharing options...
lorna Posted June 28, 2008 Share Posted June 28, 2008 [quote user="cooperlola"]However, lager is really better than wine, imo, particularly if your guests aren't used to hot food, as it's more thirst quenching.[/quote]That made me smile. I would just love to see their faces when they are presented with lager with their dinner. I expect they'd give it a go though.[:)] Link to comment Share on other sites More sharing options...
cooperlola Posted June 28, 2008 Share Posted June 28, 2008 [quote user="lorna"][quote user="cooperlola"] However, lager is really better than wine, imo, particularly if your guests aren't used to hot food, as it's more thirst quenching.[/quote]That made me smile. I would just love to see their faces when they are presented with lager with their dinner. I expect they'd give it a go though.[:)][/quote]I think they would give it a go. If the whole curry thing is an adventure anyway, then one should just treat the drink that goes with it in the same way, I reckon. Link to comment Share on other sites More sharing options...
powerdesal Posted June 28, 2008 Share Posted June 28, 2008 [quote user="cooperlola"][quote user="lorna"][quote user="cooperlola"] However, lager is really better than wine, imo, particularly if your guests aren't used to hot food, as it's more thirst quenching.[/quote]That made me smile. I would just love to see their faces when they are presented with lager with their dinner. I expect they'd give it a go though.[:)][/quote]I think they would give it a go. If the whole curry thing is an adventure anyway, then one should just treat the drink that goes with it in the same way, I reckon.[/quote]Shouldn't that be chai then? Link to comment Share on other sites More sharing options...
cooperlola Posted June 28, 2008 Share Posted June 28, 2008 In theory yes, but to my mind most Brits make a particularly anglicised version of curry, with which lager is normally drunk. Anyway, you'd have a job finding it here, Steve! Link to comment Share on other sites More sharing options...
Cat Posted June 28, 2008 Share Posted June 28, 2008 Or, perhaps a Moroccan wine might do the trick. When we eat at the local cous-cous place, they have a variety of "robust" Moroccan wines available, that go rather well with hot and spicy Moroccan dishes. I can't see any reason why they wouldn't work equally well with a curry. Link to comment Share on other sites More sharing options...
Dick Smith Posted June 28, 2008 Share Posted June 28, 2008 A Sikh acquaintance recommends whisky.I'd go for beer. Link to comment Share on other sites More sharing options...
mint Posted June 28, 2008 Share Posted June 28, 2008 Certainly, I had been given both whisky and even brandy to drink when I ate with Indians (not since coming to France, don't know any Indians here).The phrase "stoking the fire" comes to mind. The potency of the spirit is multiplied by a factor of at least 5, I reckon. Link to comment Share on other sites More sharing options...
cooperlola Posted June 28, 2008 Share Posted June 28, 2008 [quote user="sweet 17"]Certainly, I had been given both whisky and even brandy to drink when I ate with Indians (not since coming to France, don't know any Indians here).The phrase "stoking the fire" comes to mind. The potency of the spirit is multiplied by a factor of at least 5, I reckon.[/quote]You're right, Sweets. I don't think I'd try this if my guests had to drive home.... Link to comment Share on other sites More sharing options...
newbiee Posted June 28, 2008 Share Posted June 28, 2008 It's very tricky to match wines with curries ... I don't think they are ever entirely successful, certainly none of my Indian friends ever drank wine with curry. I think you'd be better off sourcing a decent beer.Either way, hope they enjoy it [:D] Link to comment Share on other sites More sharing options...
Richard-R Posted June 29, 2008 Share Posted June 29, 2008 We serve Crement or Blanquette de Limoux (Brut) and often add a splash of creme de cassis or other liquore. Link to comment Share on other sites More sharing options...
libellule Posted July 1, 2008 Author Share Posted July 1, 2008 Thank you for all your postings, I found naan bread in Picard, the Riesling (from Nicolas) was perfect and the meal was a great success Link to comment Share on other sites More sharing options...
chessfou Posted July 5, 2008 Share Posted July 5, 2008 Oops, coming to this a bit late but anyway here is (probably) more than you wanted to know ...Depends first and foremost on the type of "curry", are we talking Anglo-Bangladeshi, French, Indian ... ? French curries are invariably white meats or, at a pinch, lamb. Anyway, some ideas:White: Alsace pinot gris, Alsace gewurztraminer and the medium-dry wines of Coteaux-du-layon and Jurançon.Rosé: Tavel, Lirac, Bandol, PatrimonioRed (very lightly chilled): Lirac, Patrimonio, Alsace pinot noir.Wine consumption in India is very much on the up (together with Russia and China, Indian consumers bear much of the responsibility for the absurd level of prices for top Bordeaux and Burgundy) despite what the Constitution of India says: “theState shall endeavour to bring about prohibition of the consumption -except for medicinal purposes - of intoxicating drinks”.Incidentally, wine has been produced in India for the best part of 5000 years, was very popular (especially Persian Shiraz) with the Moghul Emperors. Later (early-mid 19C) the British planted vineyards in Surat and Kashmir. The current Indian wine industry is fairly small scale (only about 2,000 acres of wine-producing vineyards).The sparkling Omar Khayyam (chadonnay based with some pinot noir and ugni blanc) is (or was) available in the UK (I don't think I drank all of it before leaving). It is produced by Chateau Indage in Maharashtra - Deccan Plateau ca. 800 metres up. It is, I think, marketed in India under the name "Marquise De Pompadour" although I was never able to find any anywhere in India (even in Mumbai, capital of Maharashtra). Link to comment Share on other sites More sharing options...
powerdesal Posted July 5, 2008 Share Posted July 5, 2008 I have a Chateau Indage "Chantilli" shiraz in front of me at the moment, from the Sahyadri Valley. No idea what its going to be like, but previous Chateau Indage reds have been very passable. Link to comment Share on other sites More sharing options...
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