At the table

Curry

Fruit, freshness and sometimes a touch of sweetness to keep up with the spices without fanning the flames.

The pairing

Why it
works.

With a curry, the challenge isn't just the heat: you also need to take into account the spices, aromatics and the richness of the sauce. Fresh, aromatic and fruity wines generally have the edge.

A coconut-milk curry particularly appreciates a wine with freshness and a bit of roundness. When the dish gets spicier, a slight sweetness in the wine can calm the sensation of heat. With a drier, milder curry, you can also go for a very supple, fruity rosé or red.

In practice

The spicier your curry, the less you want perceptible tannins and alcohol. Look instead for fruit, good acidity and, when the heat rises, a hint of sweetness. The wine should refresh the palate rather than compete with the spices.

In the glass