Wines with spices !!
A curry with wine? Most of us believe that nothing but a cold beer will match the spicy of a good curry. But these wines have quite a taste enhancing flavour even for the spiciest of curries on your palate.
Sourced from Cavas del Ampurdas, Perelada, in Spain’s Costa Brava these wines are created in a very rarely known semi sparkling style. The wines are comprised of a dry white, a semi sweet white along with a semi sweet rose. The texture of the wines in a surprising revelation goes very well with the acridness of the curries.
Viceroy White Dry NV
This is extremely crisp and has a lot of fizz reminiscent of a tart appley and lemony scents. Acidity in this wine makes is ideal for food. It cuts though the flavor of the curry very well but once it has emerged it has nothing left anymore to offer.
Raja Rosé Medium Dry NV
This brings the aroma of the sweetest strawberries to the nose. The acidity content is high and the palate is left with the fizzy and the sweetness of the fruit. Despite the sugar content the overall palate is left dry due to the extreme acidity. It is a very good wine to have with curries as the acidity and sweetness makes sure that it cute through well out of the spices.
Rani Gold Medium Dry NV
This is aromatic and reminds you of the grapes and their sweetness. Good acidity content, it is fizzy and sweet. Acidity and the sweetness maintain a good balance. The sugar which is residual brings to fore a good wine and buffers the flavors of the spicy curry to a more mellowed down sweetness with an amazing effect.
The Rani Gold is the most preferred of these wines. These wines are created by Edward Warren and if you are wishing for a spicy dinner and still make it “winelicious” then these are the wines to go for.
Filed under: Wine & Food
