WINE MEETS MASALA: THE ART OF INDIAN FOOD PAIRING

• By Sagar Pandey (Faculty F&B services)

In the world of fine dining, wine pairing isn’t just about choosing a drink to go with your meal — it’s an art form that involves balancing flavours, textures, and aromas. A well-chosen wine doesn’t just complement a dish; it elevates it, enhancing both the food and the drink. This is particularly exciting when you combine wine with a cuisine as rich and varied as Indian food. While Indian dishes are known for their bold spices and deep flavours, understanding how to pair wine with these complex tastes can result in a harmonious and unforgettable dining experience. Here’s how to think about pairing wines with Indian food — with a professional touch and a flavourful twist.

A Quick Guide to Tasting and Identifying Wine

Before we dive into the pairings, it’s crucial to have a basic understanding of how to taste wine and what to look for. This is a skill we teach at Servo Hospitality School, as it’s essential for anyone working in fine dining or hospitality.

Here are the five key elements to identify when tasting wine:

1. Sweetness: The level of sweetness in wine can range from dry (no sweetness) to off-dry (slightly sweet) to sweet (think dessert wines). Sweeter wines balance out the heat in spicy foods, which is why they work so well with Indian cuisine.
2. Acidity: Acidity refers to the tartness or crispness of a wine. Wines with higher acidity feel zesty and refreshing, which is why Sauvignon Blanc is so perfect for rich, oily dishes. High-acid wines also help cleanse your palate between bites.
3. Tannins: These are compounds found in red wine, mostly coming from grape skins and seeds, that give a wine a drying sensation. The higher the tannin, the more it’ll interact with proteins and fats. For example, a Malbec’s tannins are perfect with fatty grilled meats or charred dishes.
4. Body: The body of a wine refers to its weight in your mouth — is it light, medium, or full? Lighter-bodied wines (think Pinot Grigio) feel airy and delicate, while fuller-bodied wines (like Chardonnay or Cabernet Sauvignon) feel more substantial and richer.
5. Alcohol: Alcohol content can affect the body of the wine and its interaction with food. Higher alcohol wines (above 14%) tend to feel fuller and warmer, while wines with lower alcohol levels (around 12%) feel lighter and more refreshing.

• WHAT AND WHY?

1. Balance is Key

In wine pairing, balance is the guiding principle. Neither the food nor the wine should overpower the other. This principle is central to what we teach at Servo: it’s about finding the right synergy between the dish and the wine. Rich, hearty dishes require bold wines, while lighter dishes are better matched with delicate wines that don’t overwhelm the food.

Example Pairings:

• Butter Chicken: This rich, creamy dish has a silky texture that pairs wonderfully with a Chardonnay, especially one with a touch of oak. The wine’s subtle creaminess complements the dish’s texture, and its moderate acidity cuts through the richness.
• Tandoori Chicken: The smoky, spiced flavours of Tandoori Chicken require a wine with enough freshness and lightness to balance without overwhelming. A Pinot Noir, with its juicy berry flavours and smooth tannins, is a perfect match.

2. Match Intensity and Flavour

Indian food is intense, vibrant, and often spicy. The boldness of the dish should match the boldness of the wine. Understanding the intensity of both the food and wine is crucial, and this is something we spend a lot of time on at Servo, where students are trained to match the flavour profiles of the dish and wine.

Tips for Pairing Intensity:

• Spicy Lamb Rogan Josh: The heat and spice in dishes like Rogan Josh can be beautifully complemented by a bold Syrah or Shiraz. The wine’s peppery and fruity profile enhances the rich flavour of the lamb and spices without competing.
• Mild Paneer Korma: A dish like Paneer Korma, with its subtle, creamy, and slightly sweet flavour, pairs best with a floral, aromatic wine like Gewürztraminer or Riesling. These wines have just enough sweetness and acidity to complement the dish without overwhelming it.

3. Focus on the Sauce and Gravy

In Indian cuisine, the gravy or masala is often the star of the dish. While the protein is important, it’s the style and flavour of the gravy that defines the dish. This is a key concept in wine pairing, which we emphasize in our training at Servo. By pairing wine with the sauce rather than just the protein, you ensure a more harmonious match.

For example:

• Tomato-based gravies: Dishes like Chicken Tikka Masala, with their rich tomato-based sauces, are best paired with a Zinfandel. The fruitiness of the wine complements the tanginess of the tomato while standing up to the spice.
• Creamy Cashew Gravies: Shahi Paneer or other creamy, cashew-based gravies are best paired with wines that have a little more body and richness, like a Chardonnay or an Off-Dry Riesling.

4. Sweetness, Acidity, and Tannins Matter

Understanding the core qualities of wine — sweetness, acidity, and tannins — can make a huge difference when pairing with Indian food. These elements help balance the spice, richness, and boldness of the cuisine.

• Sweetness: A little sweetness in wine can help tone down the heat in spicy Indian dishes. Moscato or Off-Dry Riesling are perfect for dishes like Vindaloo or Kadhai Chicken, which are known for their fiery spice levels.
• Acidity: Wines with higher acidity, such as Sauvignon Blanc or Chablis, are ideal for cutting through rich, oily dishes like Bhuna Gosht or Chicken Chettinad. The acidity refreshes your palate, keeping the meal from feeling heavy.
• Tannins: Tannic reds like Malbec or Cabernet Sauvignon pair well with smoky, charred meats. The tannins in the wine help balance the richness and deep flavours found in dishes like Seekh Kebabs or Tandoori Lamb Chops.

5. Spice Levels Change the Game

Spiciness plays a huge role in pairing wine with Indian food. High spice levels require a thoughtful approach to wine selection. Wines with lower alcohol and a touch of sweetness are great choices, as they cool down the heat and don’t amplify the spiciness.

Best Wine Picks for Spicy Dishes:

• Riesling: The touch of sweetness in Riesling makes it a perfect match for very spicy curries.
• Gewürztraminer: With its naturally fruity and aromatic profile, it complements the heat and spices in dishes like Vindaloo.
• Chenin Blanc: This versatile white wine has both acidity and fruitiness, making it a great choice for spicy food.

Avoid:

• High-alcohol reds like Shiraz or Zinfandel with very spicy dishes, as the alcohol intensifies the heat.

6. Don’t Ignore Rosé and Sparkling Wines

When in doubt, Rosé and Sparkling Wines are your best friends. They’re incredibly versatile and can pair beautifully with a wide range of Indian dishes, from kebabs to chaats.

• Pani Puri / Dahi Puri → A glass of Brut Champagne or Prosecco brings out the tanginess and freshness of the dish.
• Tandoori Prawns → A chilled Rosé adds a refreshing contrast to the smoky, spiced prawns.

7. Trust Your Palate

Finally, trust your own taste buds. While there are guidelines to follow, the best wine pairing is one that you enjoy. Experiment with different combinations, take notes, and find the pairings that make you smile. Your palate is the best guide, and the more you explore, the more you’ll learn.

In Conclusion

Pairing wine with Indian cuisine is an exciting journey of discovery. With the right knowledge and a bit of creativity, you can enhance every bite and every sip, creating a dining experience that is both memorable and delightful. Indian food’s bold flavours and complex spices deserve wines that can stand up to them — and when done right, the result is nothing short of magic.