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This is a red that will stand up to the heat and the bold flavours of rich curries of lamb and goat without overpowering. Its blend-80 percent grenache, 20 percent syrah-yields a very well balanced medium bodied wine full of ripe dark fruit with a deep finish to carry it through the long-lasting flavours of any meat curry.
One of my favourite pairings with spicy food is Champagne. The toasty notes combined with the fresh, bright acid on the finish complement the richness of coconut cream curry, plus the sparkling style really cuts through that richness to give you a clean fresh palate after every sip.
I have always stood by the idea that rieslings are great food matches for Asian food. This riesling is one from our list at Vij’s that, vintage after vintage, never disappoints. It has so much depth and complexity, but the flavours enhance rather than clash with the spices. This wine is a go-to for me for curried fish dishes.