Wine with spicy food

16 posts

What sort of wine would go nice with spicy food? We never seem to choose correctly.

From London Uk, 4 posts

There is a dearth of suitable wine for curry and I have founded Wine for Spice Limited to finally extinguish that burning question of the ideal Wine to drink with curry.



Following successful trials in London, Wine for Spice's "wine to add a sparkle to curries and spicy food" semi-sparkling Raja Rosé, Viceroy White and Rani Gold have been launched in London.



For more information and images (right click, save as ..) visit http://wineforspice.com

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"I normally drink beer or sparkling water with curries.", says New Delhi born, Wine for Spice founder, who is of Goan and Anglo-Indian descent.



The idea for the wines came to Edwardes, CEO of Delphi Risk Management, a financial product innovation consultancy, whilst he was sipping a spritzer, a glass of white wine mixed with sparkling water, and trying to come up with a solution to a finance problem. (see "How to capture the big IDEA" http://dc3.co.uk/idea )



"Most wines targeted at spicy food eaters seem to be inoffensive cheapest to deliver wine lake surplus stock. It occurred to me" said Edwardes "that a good quality naturally fermented semi-sparkling young wine with not as much fizz as Champagne and Cava would add a zing to and bring out the flavours of Asian food. But not aerated wines as the gas soon fizzles out or those partially fermented drinks that are vaguely alcoholic upgrades from cola or lemonade. The semi-sparkling nature avoids the unpleasant effects of gaseous overload yet retains all the refreshing qualities of a cold beer. Furthermore wines are appealing to the weight conscious"



Expressing what will soon become blindingly obvious to many: "I don't drink warm flat beer with my curry - so why should I drink warm flat wine with it?" said Edwardes.



Wine for Spice's wines are produced and bottled in Spain by the pre-eminent producer of semi-sparkling wines.

And professional wine writers have also been impressed testifying to the quality of the range.:



Tom Cannavan, Wine Pages : .. easy to drink in sufficient volume to quench ones thirst with a spicy meal. .. matching wine to spicy food is a very tricky challenge, and one where Edwardes has succeeded ... Edwardes has done a great job in choosing wines that are very specifically suited, with the crispness and freshness that is needed, and the fruit profile to match a variety of spicy cuisines styles, not just Indian, but Chinese, Thai, Mexican and more. His project deserves success



see http://www.wine-pages.com/organise/spice.htm







Lopa Patel, editor RedHotCurry.com "Frankly I can't stand the stuff (beer)- curry or no curry, beer is not on my drinking list. One can hardly spend any time perusing the wine list (in a curry house) simply because either there isn't one, or it's a toss up between chardonnay or chardonnay." says Patel. "Up to now it has been assumed that Asian ladies are too shy to consume wine in public or that there aren't any suitable wines for curry. Well I am happy to report that both these assumptions are wrong. The primary reason so little wine is consumed in curry houses is simply because there isn't a decent enough choice. It was refreshing, therefore to come across 'Wines for Spice'. "



see http://www.redhotcurry.com/food_and_drink/other/whine_about_wine.htm







Author of Rosé Exposé: matched really well with a diversity of flavours and spiciness. Delicious!







Wine writer: A lot of thought and planning is going into Wine for Spice, ...there are many wine drinkers who have beer with curry and these wines could be the ones to make them switch back.



http://www.andys-scribblings.co.uk/oldScribblings/As149.htm



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e: warren.edwardes@wineforspice.com

w: http://wineforspice.com


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If you don't drink warm, flat beer with a curry, why drink warm flat wine with it?

wine for spice's naturally semi-sparkling raja rosé, viceroy white and rani gold

wine to add a sparkle to curries and spicy food

From Toronoto, 1 post

Originally posted by SayHelloToTheAngels on 23 Jan 2004 3:56 PM
What sort of wine would go nice with spicy food? We never seem to choose correctly.
ANS:ITS REALLY VERY DIFFICULT TO PAIR WINE WITH SPICY FOOD... IVE BEEN WORKING WITH INDIAN CUISINE AND WINE FOR THE LAST FIVE YEARS... AND TO MY BEST KNOWLEDGE WE REQUIRE A FULL-BODIED SPICY WINE TO PAIR WELL WITH SPICY FOOD. THANKS TO SOME OF THE SOUTH AFRICAN PINOTAGE AND THE CALIFORNIAN RED ZINFINDEL... THATS MY PERSONAL CHOICE.. I REALLY LOVE MY INDIAN FOOD WITH THESE WINES.. YOU COULD ALSO TRY A CABERNET SAUVIGNON.
THANK YOU
MANIK