Which wines actually work with Indian Cuisine? More than you think…

Indian food destroys most wine for predictable chemical reasons. Capsaicin (the active heat component in chilli) amplifies tannin and alcohol into harsh, bitter compounds. High heat also numbs your palate’s ability to detect subtlety. This is why curry houses serve Cobra, not Châteauneuf-du-Pape.

But Indian cuisine isn’t monolithic. Regional variations, spice levels, and cooking methods all create different pairing opportunities. Here’s my take on 35 years of trial and error. It started at Leeds University when I was President of the Student Wine Society, and we had countless cheap Indian restaurants to take leftovers to! Now, after an adulthood of ‘research’, it’s only natural for me to geek out a bit.

But if you want the fast track: the answer to curry, wine, spice and life is … off-dry Riesling.

THE CORE PRINCIPLES:

1. Sweetness tames heat. Residual sugar in wine provides a buffer against capsaicin -off-dry wines (8-20g/L RS) work where bone-dry fail.

2. Acidity cuts richness. Ghee, cream, coconut milk – Indian cooking is fat-heavy. You need bright acidity to reset the palate.

3. Avoid tannin and high alcohol. Tannin + spice = astringency. Alcohol + heat = burning. Both ruin the experience.

4. Match aromatic complexity. Indian spicing is layered (cumin, coriander, cardamom, fenugreek, turmeric). Your wine needs aromatic interest to complement, not compete.

WHAT WORKS:

German Riesling (Kabinett/Spätlese, Mosel or Rheingau)

- 8-10% ABV won’t amplify heat

- 20-40g/L RS provides a sweetness buffer

- Racy acidity cuts through cream and ghee

- Aromatic complexity matches spice layers

- Pair with: Korma, butter chicken, tikka masala, paneer makhani, Kashmiri dishes

- Where: The full article, complete with restaurant suggestions, is located in the London BYOB Guide 2026.

Alsace Gewürztraminer (off-dry)

- Lychee and rose petal aromatics complement Indian spicing naturally

- Fuller texture handles creamy sauces

- Moderate alcohol (12-13%)

- Pair with: Goan curries (coconut-based), aromatic Punjabi dishes, anything with ginger and garlic

- Where: The full article, complete with restaurant suggestions, is located in the London BYOB Guide 2026.

Provence-style Rosé (dry)

- Refreshing acidity resets the palate.

- Low tannin, moderate alcohol

- Red fruit notes work with tomato-based curries

- Pair with: Tandoori dishes, Rogan Josh, lamb curries, tikka

- Where: The full article, complete with restaurant suggestions, is located in the London BYOB Guide 2026.

Chenin Blanc (South Africa, off-dry to medium-dry)

- Versatile acidity structure

- Waxy texture handles varied dishes

- Affordable, crowd-pleasing

- Pair with: Vegetarian thalis, dosas, South Indian cuisine, street food

- Where: The full article, complete with restaurant suggestions, is located in the London BYOB Guide 2026.

Chilled Light Reds (Cru Beaujolais: Morgon, Fleurie, Chiroubles)

- Serve at 12-14°C

- Low tannin, bright acidity, fresh red fruit

- Works where white wine feels too light

- Pair with: Lamb Rogan Josh, keema, nihari, Pakistani karahi dishes, Afghan lamb

- Where: The full article, complete with restaurant suggestions, is located in the London BYOB Guide 2026.

WHAT DOESN’T WORK:

High-alcohol reds (14%+): Malbec, Amarone, Aussie Shiraz, Zinfandel – all amplify heat like they are in a prize fight

Tannic reds: Barolo, Bordeaux, Cabernet Sauvignon, Syrah – tannin + spice = astringent misery

Heavily oaked whites: California Chardonnay, white Rioja – oak clashes with turmeric and cumin

Bone-dry neutral whites: Pinot Grigio, basic Soave – insufficient structure, gets obliterated

REGIONAL MATCHING:

North Indian (Punjab, Kashmir, Delhi): Cream, ghee, yoghurt-based. Rich, aromatic. → German Riesling, Gewürztraminer

South Indian (Tamil Nadu, Kerala, Karnataka): Coconut, tamarind, curry leaves. Lighter, tangier. → Chenin Blanc, Grüner Veltliner

Goan: Portuguese influence, coconut, seafood. → Gewürztraminer, Albariño

Pakistani/Frontier: Charcoal-grilled, less sauce, more spice-forward. → Dry rosé, chilled light reds

PRACTICAL ADVICE:

Extreme heat (vindaloo, phaal): Beer or lassi. Don’t waste good wine.

Mixed heat levels at the table: Off-dry Riesling hedges all bets. Works from mild to moderately hot.

Vegetarian thalis: Chenin Blanc (South Africa) handles the variety – dal, vegetables, rice, pickles, bread.

The Sunday roast lamb curry: Cru Beaujolais (Morgon) at 12°C with slow-cooked lamb dishes. This is the insider move that surprises people.

WHERE TO EXPERIMENT:

The full article, complete with restaurant suggestions, is located in the London BYOB Guide 2026 (over 180 listings in total, including 15 selected Indian restaurants).

Purchase the BYOB City Guides – London Edition 2026. Use code BLOG20 for 20% off.