Heavily-spiced or seasoned foods like Indian
A wine with great character is called for to match the heaviness in spiced dishes. Frederica suggests one with a balanced saltiness and creaminess, like the Lis Neris Lis 2009, a blend of Pinot Grigio, Chardonnay and Sauvignon Blanc, could provide the perfect counterbalance. Likewise, “Off dry whites which are slightly sweet can balance spicy dishes, or try dry sparkling or a Champagne for the acid to cut through the spice so you can still taste the wine,” advises Eric.
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