Indian Spice meets French Elegance

Confused about which bottles to pick up for your next soirée? Here’s an easy guide to pairing French wine with Indian cuisine.

If you’ve always associated French wine with everything but Indian cuisine, it’s time for a rethink. While this pairing may not be the most apparent ‘match made in heaven’, it is definitely a pleasurable palatable experience. We’ve carefully created a four-course menu that reveals many mouth-watering surprises and may tempt you to create your own fusion menu at home.

COURSE 1 LET’S START AT THE BEGINNING

Entrées pair very well with the king of wines: champagne! Did you know that champagne is a perfect match with greasy and salty foods, especially the brut varieties? Opt for the Taittinger Brut to complement butter garlic prawns, grilled fish or even the robust tandoori paneer. If, however, your entrée menu includes chicken tandoori, veggie cutlets or succulent lamb kebabs, then your best bet is the Veuve Clicquot Yellow Label Brut, whose fruity notes contrast beautifully with the warmth of spices.

COURSE 2 A GROOVY GRAVY KIND OF PAIRING

If your menu consists of pungent gravies like chicken stew à la Kerala, Gujarati kadhi or mustard fish curry, the ideal companion would be the Alsace Pinot Blanc, which offers floral tones for your taste buds. If it’s creamy gravies such as butter chicken, malai kofta or mutton korma that you’re serving, then choose the dry white Alsace Reisling, whose subtle hints of white fruits and mild spices will perfectly accompany velvety sweet sauces.

COURSE 3 OF PULAOS AND BIRYANIS

This course will interest red wine lovers. Biryani fans can raise a toast with the Côtes de Bergerac, whose soft textures are an instant match with spices or caramelised onion. If you are going veggie with pulao, mint or saffron rice, then choose the Castillon Côtes de Bordeaux. Its strong aromas of raspberry and plum can do wonders to your humble pulao.

COURSE 4 A SWEET ENDING

Pair your gulab jamuns, kulfis or kheer with the Muscat de Rivesaltes, whose citrusy notes match well with creamy desserts. On the other hand, the Clairette de Die Tradition, with its bouquet of floral notes and honey scents, is the perfect pairing with jalebis or barfis.

From left: Pairing tandoori chicken with wine may not be your first thought but it’s a pleasurable combination if done right; brunch calls for a wide variety of dishes, and hence, diverse wines.

Champagne goes nicely with a dish of prawns.