Pairing wine with Indian food? Here’s what you need to know about the art

If you are among those who love a glass (or bottle) of wine but believe that it is meant to only be paired with indulgent European, or refreshing Levantine fare, fret not because there is more to it. Although the extensive range of textures and spice profiles of various regional Indian delicacies present a unique challenge, it is perfectly possible to pair a glass of white or red with your smoky tandoori appetisers, and creamy curries. Keeping in mind the distinct flavour profiles and levels of heat, Sumit Jaiswal, COO of Grover Zampa Vineyards, and chef Guntas Sethi share their expertise with practical advice to help you elevate your favourite comfort meals.

Balancing Indian spices with wine Pairing wine with Indian cuisine is about balancing spices, textures, and flavours from various regions of the country. Chef Guntas Sethi says, “Indian cuisine’s depth of spices pairs well with wines that offer acidity, undertones of fruitiness and sometimes a gentle touch of sweetness. While certain spices can overwhelm certain wines, it’s important to choose combinations that enhance the experience and is a joyous blend.



”She shares three approaches:1. Complementing: Wines that mirror the dish’s spice and aromatic profile, like Sauvignon Blanc with biryanis or Rosé with masala-based dishes.2.

Contrasting: Crisp, high-acid wines like Sauvignon Blanc or Champagne balance the richness of creamy curries.3. Cutting through spice: Off-dry wines like Riesling or Chenin Blanc tame chili heat while refreshing the palate.

There is more wine and food pairing because there are also specific wine varietals or regions that pair well with Indian cuisine. Sethi explains, “With bold curries, smoky tandoori dishes, and delicious plates, the correct wine pairing enhances the experience. In particular, acidic wines work well to complement the bold spices.

I do think that European wines work perfectly with Indian flavours due to the wide variety.”The culinary expert advises that people should avoid wines that are bitter and highly astringent as they amplify spice, making dishes feel harsher. Instead, she recommends opting for medium-bodied reds like Grenache or Pinot Noir.

Common misconceptions about pairing wine with Indian foodWhile most people believe that wine should be exclusively paired with Western food, this is not the only myth surrounding wine pairings. “Pairing wine with Indian food can be tricky because of the complex spices, bold flavours, and varying heat levels,” says Sumit Jaiswal, chief operating officer, Grover Zampa Vineyards. He lists the most common misconceptions:1.

Red wine is always the best choiceMany assume that robust red wines pair well with all Indian dishes. However, heavy tannins in reds can clash with spicy food, making them taste more bitter. Lighter reds like Pinot Noir or Grenache work better than bold Cabernet Sauvignons.

2. White wine doesn’t work with spicy dishesSome believe white wines lack the depth to match Indian flavours, but aromatic whites like Riesling, Sauvignon Blanc, and Chenin Blanc complement spice and heat beautifully. These grape varieties are expressive in tropical fruit and intense floral aromas, hence work wonderfully well with Indian food matching its aroma profile.

3. Spicy food needs a heavy wineMany think a bold, high-alcohol wine can stand up to spice, but high alcohol can intensify heat. Lower-alcohol, fruit-forward wines are often better choices.

4. Sweet wines don’t belong with Indian foodA little residual sugar in wine (like off-dry Riesling or Moscato) can actually help balance the spice, making for a smoother experience.Pairing wine with creamy, tomato-based curriesJaiswal shares, “Creamy, tomato-based curries like butter chicken have a rich combination of tomato acidity, creaminess, mild spice, and a hint of sweetness.

The best wine pairings balance these elements without overpowering them.”He shares some great choices:White wines1. Oaked Chardonnay – The creamy texture and buttery notes complement the richness of the dish, while its acidity balances the tomato.

2. Riesling (off-dry) – The slight sweetness softens the spice, and its high acidity cuts through the creaminess.3.

Sauvignon Blanc– Aromatic with floral and spice notes that pair well with the warm Indian spices.Viognier – Its rich mouthfeel and stone fruit flavours complement the creamy sauce.Red wines1.

Art Collection Merlot – A light to medium-bodied option with bright acidity and soft tannins that won’t clash with the tomatoes or spice.2. Syrah Grenache Blend– Fruity and soft tannins, with subtle spice enhance the curry flavours in this pairing.

Sparkling winesThe effervescence of the sparkling wines balances and cuts the creaminess of the dishes, giving way to a better more enjoyable appetite and meal experience. Best wine pairings for tandoori foodJaiswal adds, “Tandoori-cooked meats, like tandoori chicken, seekh kebabs and even vegetarian tikkas and kebabs are dry, smoky, and often marinated in yogurt and spices. The key is to find wines that complement the charred, smoky flavours, mild heat, and tangy yogurt marinade without overwhelming them.

While the fruity and spicy Reds complement the smoky, grilled flavours, the oaked and aromatic whites enhance the richness of the marinade. Rose and sparkling Wines add a refreshing contrast to the smoky heat.”He names the specific wines you should keep an eye out for:Red wines 1.

Syrah/Shiraz – The smoky, peppery notes enhance the charred flavours of tandoori cooking, while its dark fruit complements the spices.2. Grenache/Garnacha – Juicy, fruit-forward, and slightly spicy, it pairs well with smoky meats.

3. Merlot – Bold, jammy, and slightly spicy, this works well with grilled meats.4.

Tempranillo (Rioja) – Offers earthy, smoky notes with balanced acidity, making it a great complement to tandoori flavours.White wines 1. Oaked Chardonnay – The creamy texture and subtle oak enhance the richness of yogurt-marinated meats.

2. Viognier – Full-bodied, aromatic, and slightly spicy, it complements the warm Indian spices.Rose and sparkling wines1.

Dry Rosé – A good balance of fruitiness and acidity to complement the smokiness while refreshing the palate.2. Sparkling Wine (Brut or Extra Brut) – The bubbles and acidity cut through the charred flavours and spices, making it a refreshing pairing.

Pairing wine with vegetarian fareSeth explains, “From decadent curries to tangy street food, the range of texture and spice in vegetarian Indian dishes varies and requires thoughtful wine pairings.” She recommends the following pairings:1. Lentil-based dishes (dal tadka, dal makhani, sambhar)Pair with wines with crisp fruity flavours which balances the dishes earthiness and richness with acidity.

2. Paneer dishes (paneer butter masala, palak paneer, shahi paneer)Pair with Chardonnay or Pinot Noir, because of its acidity it cuts through the creamy gravy.3.

Vegetable-based curries (baingan bharta, bhindi masala, aloo gobi)Pair with Sauvignon Blanc, Grüner Veltliner, or dry Rosé which highlights the freshness of vegetables.4. Chaat and street food (pani puri, sev puri, dahi puri)Pair with Prosecco, Champagne, or a zesty Sauvignon Blanc because the Bubbles and acidity cleanse the palate, making them perfect for tangy, spicy bites.

Experimenting with wine pairings at homeExperimenting with wine pairings at home can be a fun and rewarding experience. Jaiswal shares five practical tips to help people discover what works best for their palate:1. Start with the spice levelIf a dish is very spicy, try an off-dry white like Sauvignon Blanc, Chenin Blanc or a fruity red like Grenache, also a Rosé would be a no brainer in this case.

If it’s mildly spiced, experiment with fuller-bodied reds like Merlot, Syrah or blend of Cabernet Sauvignon and Syrah. Avoid high-alcohol wines with very spicy dishes, as they can intensify the heat.2.

Match acidity with acidityTomato-based curries (like butter chicken or rogan josh) pair well with wines that have good acidity, such as Sauvignon Blanc or Barbera. If a dish has yogurt, tamarind, or citrus, a crisp white wine can enhance those flavours.3.

Experiment with body and textureCreamy dishes (like paneer makhani) go well with rich, full-bodied whites (oaked Chardonnay) or smooth reds (Merlot). Smoky, tandoori-cooked meats pair beautifully with bold blends like Cabernet Sauvignon and Shiraz or Syrah Grenache. Smoky food would do well with Rosé both still and sparkling.

4. Try contrast vs complementA contrasting pairing can balance flavours—sweet wines (off-dry Riesling) tame spicy heat, while bubbly wines refresh a rich dish. A complementary pairing enhances existing flavours—oaked Chardonnay with buttery dishes or Syrah with smoky meats.

5. Make it a tasting experiencePour two different wines with the same dish and compare—try a crisp white and a fruity red with a curry to see which works better. Take notes on what flavours stand out and what combinations you enjoy the most.

Have a sip of wine before and after a bite to see how the flavours interact..