There’s nothing more blissful than biting into a succulent chicken tikka while sitting at home. All you need is just the right wine to hit the spot. Dennis Wu, General Manager-Operations (Mumbai), Massive Restaurants Pvt. Ltd. gives some valuable insights. Read on and find out.
Any Bordeaux blend (Cabernet Sauvignon, Merlot, Cabernet Franc) is the go-to wine for a raan, or a leg of lamb marinated with Indian spices cooked in tandoor with a flavour of cinnamon.
What it is: Dry Red Wine
Why it works: This is where the entire balance of the wine justifies when paired with the raan’s high spices. This blend has exorbitant flavours of tobacco, casis, bell pepper, raspberry and bullets, which adds to the finesse of the wine when paired with the food.
Recommended wine brand: Bad Boy
2. Salmon Tikka
Being the most neutral grape varietal, a chardonnay is the best pick to go with seafood and will work well with the spices, honey, dill and lime, and ginger-garlic paste that texture the flavours of a tandoori dish like this tikka.
What it is: Dry White Wine
Why it works: The distinctive flavours like green plum, apple, pear, peach and citrus makes a chardonnay pair wonderfully with seafood.
Recommended wine brand: Pouilly-Fuissé
3. Nizami Tarkari Biryani
The high acidity and the oily texture of a Chenin Blanc pairs great with this vegetable dum biryani.
What it is: Dry White Wine
Why it works: A Chenin Blanc has always been considered to be one of the most easy drinking wines. Its distinctive flavours and aromas of fruit, honey, quince, give the texture to the wine.
Recommended wine brand: Sutter Home
4. Paneer Tikka
A Sauvignon Blanc always partners well with tandoori dishes, and the paneer tikka, marinated with Indian spices and grilled in a clay oven, is certainly not an exception!
What it is: Dry, Tart White
Why it works: This wine is refreshing and crisp, and has a green apple flavour which is better paired with spicy dishes.
Recommended wine brand: Saint Clair Sauvignon Blanc
5. Galouti Kebab
What wine could best suit the delicious taste of a mouth-melting mince mutton kebab infused with Indian spices flavoured with cloves? A Pinot Noir, of course! With the distinctive flavours of roses, black currant, black cherries and berries. The refreshing light-to-medium wine is the eternal favourite when it comes to lamb.
What it is: Light to medium acidity wine
Why it works: Being the most versatile black grape, a Pinot Noir is the pick of the lot to be paired with most of the food selections.
Recommended wine brand: Saint Clair Pinot Noir
6. Murgh Tikka
A Pinot Grigio, characterised by high acidity, balances the spice levels of a murgh tikka.
What they are: Light-Bodied Wine
Why they work: Pinot Grigio is a crisp, easy-to-drink white wine, with hints of fruity notes that work well with the Kashmiri chillies and Indian spices of a murgh tikka.
Recommended wine brand: Danzante Pinot Grigio
7. Murgh Dum Biryani
A Sangiovese will go well with the high spices of a murgh dum biryani as the roundness of the wine cuts through the fat.
What it is: Medium Dry Wine
Why it works: The tannins and acidity are moderate to high in a Sangiovese, which has a distinct aroma and noticeable fruity flavours of cherries, plum, strawberry, dried roses.
Recommended wine brand: Piccini Chianti