The Do's
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01
Lead with Gewürztraminer on Mughlai cream curries
Alto Adige Gewürztraminer matches butter chicken, korma, paneer butter masala and biryani's saffron-cardamom register on the aromatic off-dry axis.
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02
Match tandoori to Barbera d'Asti or Etna Rosso
Acid-led medium reds cut tandoor char and yogurt marinade without clashing with the Kashmiri chilli.
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03
Use Lambrusco di Sorbara or Prosecco Superiore for vindaloo and madras
Low-tannin fizz buffers capsaicin heat; still reds with alcohol above 14% amplify the burn.