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We asked a dozen-plus of the city's top sommeliers to share their picks with us for some very specific scenarios...including what to bring to a curry-centric dinner party.
You’re going to a dinner party and the host has tasked you with picking up a case of wine. Your budget is $300, and when you ask what the menu is, all he’ll say is “curry.” What bottles do you choose?
Riesling and spicy food: a match made in heaven!—Sam Jonnery, Gotham
Seven bottles of one of the best-value, consistently delicious B.C. light reds—for those at the party who will insist on drinking red.
And five bottles of this stellar and obscenely good-value off-dry riesling is a classic, easy go-to match for spicy, difficult foods that balk at most wine pairings. Sweet like a grape, not like a Twinkie.—Kieran Fanning, Pepino’s
I’m going to assume we’ll have a few different kinds of curry. So, three bottles of this—all the spicy curries can work their heat with the juicy off-dry notes of this classic.
Three bottles, so all the aromatic, limey, herbal and curry leaf dishes can come here to elevate the fresh herbal notes.
Three bottles, as the lamb curries with a bit of heat love the red-toned McLaren Vale style.
Another three bottles. Chill this a bit, and the silky layers of this quenching pinot noir are a match for vindaloo.
And two bottles here, because when you’re finished this mighty feast, you’re going to want to digest properly.—Jason Yamasaki, Joey
Buy a case of this and you’ll have money left over for Pepto-Bismol if you are unsure of your host’s culinary talents. The riesling will have lower alcohol, residual sugar and acidity to temper the heartiest of curries.—Shane Taylor, CinCin