As it national curry week, we naturally thought we would indulge in a little wine and spice pairing. It’s not an easy task and some wines that are more delicate or subtle can be totally blown away by the power of individual or numerous spices that we adore when eating curry.
Proper Parsi Dhansak
The first curry we sampled was a nearly-ready-made ‘Proper Parsi Dhansak’ sauce from The Spice tailor (easily available in high street supermarkets). The packet suggest chicken for the recipe but I actually love vegetable curry so used cauliflower instead. The preparation was as one would expect, exceptionally easy. Simple prepare the veg and add the ingredients.
White Burgundy from Louis Jadot
For the wine selection, I opted Louis Jadot, Macon Village, 2017, a 100% Chardonnay wine from Burgundy that has a decent backbone of acidity and enough body and richness to wrap itself around the curry flavours.
The Dhansak curry is lentil based and, with the cauliflower, it had a good deal of weight, but it is the interplay of rich Indian flavours that really hit the pleasure sensors in the brain.
After a few mouthfuls, the palate gets overrun with flavour and that’s when we need the citrus of the Macon-Villages Chardonnay to cut across and clean the palate. This is fresh wine, best drunk young, is just the ticket for a homeward-bound Dhansak curry.
Macon Villages, 2017 Louis Jadot, 100% Chardonnay buy for ~£10 from many high street retailers
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