Pair wine with spices
Think about the dominant flavours of the spices you are cooking with. If you are using our Nawabi Spice Blend then the dominant flavours are earthy and aromatic coming from the Cumin and Cardamom in the blend. A dish made with this blend, whether meat based or vegetarian, will go well with a light white wine like a riesling or a sparkling variety of white wine. Choose something with light floral notes to accentuate the flavours in this blend.
As a cook, you are the expert of your cuisine so think about the dominant flavours in your dish when choosing the right wine to pair it with. Have fun with it and don't worry too much about getting it perfect! If the dry spice mix used is red, then it has large amounts of carotenoids, which are organic pigments that give some spices a natural orange or red colour. Food made with red or orange spices and spice mixes need to be paired with a refreshing type of wine. A chilled sav blanc or a sparkling chardonnay are perfect. Think indian curries, african stews and thai stir frys. Food made with sweeter, more aromatic spices like cinnamon, allspice and nutmeg go well with a full bodied red wine like a shiraz or a merlot. Think apple pies and sweet puddings.
We have all heard that red wine is for red meat and white wine is for seafood. That is not true at all. If you make a satay sauce it will have sweet undertones. You can use satay with red meat, seafood or vegetables. No matter what you add the satay sauce to, balancing the sweetness is essential. In this case a lovely cabernet or a dry chardonnay will balance the spicysweet flavours of satay sauce.
1 Pair flavours, not ingredients
2 Forget the rules you know
3 Use your instincts