How to pair wine with Indian cuisine
TL;DR
- Indian cuisine needs Italian wines with freshness, aroma and restraint, because chilli, spice and richness punish heavy tannin.
- For UK takeaways or home cooking, start with Prosecco, Moscato d'Asti, Verdicchio or lighter reds served slightly cool.
- Avoid forcing Barolo onto hot curries, and use off-dry sparkle or crisp whites when coconut, tomato, coriander or fried snacks dominate.
Indian cuisine: flavour profile
Curries, chutneys, a wide assortment of condiments, from spicy tomatoes and herbs, to velvety yogurt-driven gravies. These are all things we expect to find when booking a table at our favourite Indian restaurant.
Italian wines provide great opportunities for both easy-drinking and more thoughtful pairings.
Fruity reds, such as Primitivo or Barbera can be brilliantly paired with masalas or vindaloos. And fresh, crisp whites (even ones with some level of sweetness) can be equally successful.
Northern Indian Cuisine
Dishes from the north of India are probably the most well-represented in the UK. They include things we’re very familiar with such as samosas, yogurt-based sauces and classic chicken tandoori cooked in original clay ovens.
East India Cuisine
These flavours and textures are extremely versatile when it comes to pairing with Italian wines. Samosas, for instance, are perfect with bubbles like Prosecco or Lambrusco, creating a fun combination for an exotic Aperitivo.
Light reds are ideal pairings with recipes from eastern India because they tend to be less spicy with more delicate flavors.
Wines from the north of Italy, such as (unoaked) Pinot Nero or even young Nebbiolos from Valle d’Aosta could be extremely exciting when paired with dishes of fish, rice and vegetables from east India.
Western Indian Cuisine
In western India, recipes are heavily influenced by climate and proximity to the ocean. Fish, rice and coconut milk dishes are the foundations of the regional cuisine.
Fresh Italian whites, especially ones from coastal regions can pair wonderfully. When in doubt, wines like Grillo, Vermentino or even Catarratto from Sicily are always a great pick.
South Indian Cuisine
Southern India is known for its textural foods.
You can really get creative here, experimenting with different dishes, from stew-like Sambars (a vegetable based dish), to tasty snacks like dosa pancakes with its variety of delicious fillings.
Try pairing with crisp Italian whites, like Pinot Grigio or even light, fruity reds such as Barbera.
Pairing Wine with Indian Cuisine
Let’s take a look at individual components of Indian cuisine and how they can be paired with Italian wines:
Indian curries
Curry is the flagship dish of Indian cuisine, with a huge range of consistency, flavours and ingredients. The main spices used are cumin, turmeric, coriander and ginger, blended with an array of fresh and dried ingredients.
- Red curry or tandoori meat-based curries Tomatoes are a common ingredient in almost every region of the world, and India is no exception. There are several famous tomato-based curries, including chicken masala and vindaloo. Tomato based curries are often intensely spicy and acidic. When it comes to pairing wines with these curries, you need to find something that balances the intensity and richness. Go for young and easy-to-drink reds or rosés such as young Nebbiolo, Barbera or Lagrein.
- Creamy curries Curries often obtain their creamy, velvety texture from milk-based ingredients such as cream, yogurt, and coconut milk. They are generally more mild and therefore great for those new to Indian cuisine. Overall, creamy curries are more delicate and less heavily spiced. Dishes like chicken korma or tikka masala are fun to pair with fruity, light-medium bodied wines. Try to avoid structured reds. Red wines like Sangiovese or Primitivo are a great pick, or if you want a white, try a Verdicchio or Trebbiano.
- Dhal curries Dhal curries are stew-like, lentil based dishes, widespread all over the country. They represent a great option for someone who likes a generous, flavoured meal but without meat. Rich in texture, you can get experimental with your wine pairings here. White wines are the obvious choice. Sauvignon Blanc, Friulano or Pinot Grigio will not let you down when paired with this Indian specialty. And if you’re a fan of bubbles, try pairing them with Prosecco.
- Vegetable based curries – i.e. sag aloo Indian cuisine is full of delicious veggie-based dishes. These dishes are generally eaten with rice, naan or roti. They come in an array of flavours and textures but can be easily paired with Italian wine. Aromatic, fresh, acidic white wines from northern Italian regions are a great match with vegetarian curries. Try Traminer Aromatico, Müller Thurgau, Pinot Bianco, Silvaner or Riesling.
Rice based dishes
Rice is an extremely versatile ingredient and it is the accompaniment for almost every Indian dish.
It can also be an integral part of the recipe.
Dishes like chicken or prawn Biryani are exquisite examples of a great rice dish. It can also be found as a base ingredient for soups like Mulligatawny, a delicious curry of vegetables, spices, rice and meat (particularly chicken). It’s something that always puts a smile on your face, especially on cold, rainy days.
Once again, these exotic but delicate recipes are great fun to pair with Italian wines. Match prawn Biryani with a coastal white, like Grillo, Vermentino or Catarratto.
For soupy rice curries, try some easy-drinking whites such as Pinot Grigio or Chardonnay from northern Italy. They will not disappoint.
Indian Desserts
Indian desserts have a few common ingredients, namely milk, sugar and khoya (a dairy product widely used all over the country). They can have different textures and flavours, from soft Gulab Jamun, a sweet fried and covered in syrup, to cake-style Barfi and milk pudding recipes, like Payasam and Phirni.
Because of their sweetness, pairing wine with Indian desserts is not always easy. Luckily, there are some brilliant Italian dessert wines which will definitely impress your guests when served with Indian sweets.
Start with classic dessert wines such as Vinsanto del Chianti or Passito di Pantelleria. For desserts with more spice and exotic flavors, you can even experiment with an aromatic red or rosé Moscato, such as the wonderful yet rare Moscato di Scanzo.
If in doubt, go for a classic Moscato d’Asti, which has a great balance between freshness and sweetness. It’s an excellent choice when paired with desserts, such as Gulab Jamun or Jalebis.
Our recommendations
- Samosa: Ruggeri Giustino B. Valdobbiadene Prosecco Superiore Fine bubbles and extra-dry fruit cut through fried pastry, chutney and spice.
- Saag Paneer / Palak Paneer: Puiatti Traminer Aromatico Rose, pear and gentle spice work with spinach, coriander and creamy paneer without feeling heavy.
- Paneer Makhani: San Sisto Castelli di Jesi Verdicchio Riserva Almond-edged citrus and savoury texture suit butter-rich tomato sauce.
- Chicken Tikka Masala: La Spinetta Ca' di Pian Barbera d'Asti Superiore Organic Bright acidity and soft dark fruit meet tomato, yoghurt and warm spice.
- Tandoori Chicken: Sacchetto Trevenezie Pinot Nero Light red fruit and gentle tannin keep charred spice and smoke in balance.
- Chicken Korma: Frescobaldi Campo ai Sassi Rosso di Montalcino Supple Sangiovese fruit gives body without overwhelming the mild cream sauce.
- Masala Dosa: Mauro Molino Barbera d'Asti Le Radici Juicy acidity refreshes potato, lentil batter and coconut chutney.
- Lamb Vindaloo: Tramin Urban Lagrein Riserva Dark fruit, herbal bite and firm freshness stand up to heat and vinegar.
- Indian Fish Curry: Volpi Era Grillo Organic Sicilian citrus, salt and texture suit coconut, chilli and coastal fish curries.
- Indian Prawn Curry: Sella & Mosca Cala Reale Vermentino di Sardegna Saline Sardinian freshness lifts prawns, coconut milk and coriander.
- Lamb Curry: Produttori del Barbaresco Langhe Nebbiolo Red cherry, rose and gentle tannin give lamb depth without Barolo weight.
- Biryani: Marco Felluga Mongris Pinot Grigio Structured Collio freshness works with fragrant rice, saffron, herbs and spice.
- Sambar (lentil-based stew): Puiatti Traminer Aromatico Aromatic fruit and spice handle tamarind, lentils and curry leaves.
- Gulab Jamun: Fattoria dei Barbi Vin Santo del Chianti DOC Honeyed dried-fruit sweetness meets syrup, cardamom and fried dough.
- Ras Malai: Prunotto Moscato d'Asti Low alcohol, gentle bubbles and peachy sweetness suit milk, saffron and pistachio.
Ruggeri Giustino B. Valdobbiadene Prosecco Superiore 2024
Ruggeri's flagship Valdobbiadene Prosecco Superiore DOCG, named after founder Giustino Bisol. Glera from selected hillside crus, Extra Dry at 17 g/l: apple, white peach and citrus over a fine, persistent mousse with a touch of brioche.
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Puiatti Traminer Aromatico 2025
Friuli DOP Traminer Aromatico from Cantina Puiatti at Romans d'Isonzo: 100% aromatic Traminer grown on gravelly, iron-rich red clay and rested four months on the lees in steel. Rosebud, yellow peach and candied pear on a taut, dry palate.
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San Sisto Castelli di Jesi Verdicchio Riserva 2019
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Era Grillo Organic 2025
Cantine Volpi's organic Sicilian Grillo, ICEA-certified and vegan, from the negoce ERA range. A short skin maceration lifts lemon, grapefruit and tropical fruit over a dry, refreshing palate. Around £10, built for aperitivo and seafood.
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Produttori del Barbaresco Langhe Nebbiolo 2024
The Barbaresco co-op's entry Nebbiolo: Barbaresco-zone fruit fermented in concrete for a fresh, medium-bodied red of red cherry, dried rose, tar and white pepper. Firm acidity and gentle tannin make it a versatile Piedmont food wine near £20.
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Barbera d'Asti Superiore DOCG Organic 2024
La Spinetta's organic Ca' di Pian comes from old Barbera vines near Castagnole delle Lanze: dark-fruited and supple, blackberry and cherry over gentle French-oak vanilla. Bright Piedmontese acidity suits tomato pasta, braised veal and hard cheese.
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Marchesi de’ Frescobaldi Campo Ai Sassi 2024
Frescobaldi's Montalcino entry: 100% Sangiovese from the Tenuta CastelGiocondo estate, fermented in steel and aged in oak. Red cherry, raspberry and violet with a bergamot lift, smooth tannins and the bright acidity Rosso di Montalcino is loved for.
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Moscato d'Asti 2025
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Fattoria dei Barbi Vin Santo 2019
Fattoria dei Barbi has made this sweet Vin Santo del Chianti DOC at Montalcino since 1870. Trebbiano, Malvasia and a little Sangiovese, dried to raisins then aged for years in oak caratelli: amber, velvety and full of dried fruit, walnut and honey.
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Ben Ryé 2023
Donnafugata's benchmark passito from volcanic Pantelleria, made from sun-dried Zibibbo. Amber-gold, with apricot, candied orange peel, dried fig and honey lifted by sea-salt freshness. Pour it with blue cheese, almond pastries or alone.
View WineFrequently asked questions
Easy-drinking wines with simple, clean flavours are always a great option to balance out rich, often spicy Indian dishes. Feel free to experiment, but if in doubt, just stick to this rule: The more aromatic the white wine, the better. Try Gewürztraminer, Riesling, Vermentino, Verdicchio, Cataratto, or Prosecco.
Avoid structured bold reds and pick something fun and easy to drink. Focus on fruit rather than tannins and you’ll be sure to have a great time. Italian reds like Sangiovese, Primitivo, Barbera or Nero D’Avola are great choices.
White sparkling wines are best if you want a wine to pair with a whole Indian menu. Favour wines with aromatic flavours, good acidity and bright aromas. Try to experiment with wines with some residual sugar - the spiciness of Italian food will balance out the sweetness. The best Italian whites to pair with Indian cuisine include Gewürztraminer, Vermentino, Verdicchio and Cataratto.
