Western palates have been widely explored when it comes to wine pairings. The most obvious being chicken or fish with white wine, or heavier meats with red wine. Then, of course, there’s the quintessential cheese plate, which is often passed around at parties. But have you ever wondered what wine would taste best with everyone’s favourite kaju katli? Or a steaming hot samosa fresh out of the fryer?
We spoke to Devati Mallick and Gargi Kothari, co-founders of the pan-Indian wine festival, Viva la Vino, to find out exactly what wines you should be drinking at the next party.
While in theory, you could pair any food with any wine, experimentation is always welcome. However, finding the right wine can be a game-changer to elevate any party experience. The right wine is one that makes you want to take another sip, regardless of what it is.
Gargi Kothari, Founder of Magic Cellars, says, “Sweet foods pair better with dessert wines that are either equally sweet or sweeter. Spicy dishes, on the other hand, pair nicely with fresh, off-dry wines where the mild sweetness in the wine balances the spice in the food.”
For foods with a more well-rounded flavour from whole spices rather than intense chilli heat, she recommends New World wines, which tend to favour fuller bodies, lower acidity, and pronounced fruit flavours to complement the whole spices. New World wines are those that come from North America, Australia, and New Zealand, as opposed to Old World wines, which are the classic French and Italian wines that we already love.
Devati Mallick, Founder of Drink with D, says, “Indian food isn’t built for rulebooks, it’s built for pure joy! I believe the trick is to find wines that sing with the spice or the textures, rather than fight them.” She’s throwing out the wine-pairing rule book of the Western Palate and creating one of her own that fits with our, dare I say, more enthusiastic Indian palate.
The goal, she says, is balance – “Freshness to lift the flavours, fruitiness to complement them, and nothing too high in tannin or alcohol that’ll clash with the heat. If your biryani’s spicy and your wine’s chilled, you’re already halfway to a perfect pairing.”
To get more specific, we asked them what wines they would pair with everyone’s favourite festive foods, to help us be the consummate host – even if you don’t know your noir from your blanc.
For kebabs and tikkas, they suggest reds with a personality to go with the smoky, charred flavours of a tikka dripping with marination and coal. “A juicy, smoky Malbec, an Aussie Shiraz, or even a Spanish Garnacha (for the thrill of trying something different) all love those smoky notes”, says Mallick.
For chaats and samosa, go with a sparkling or a light, white wine. Kothari says, “A Prosecco for the samosa, and a Chenin Blanc for the chaat.” These wines cut through the greasiness of the food, helping keep things fresh and easy. It goes light on the overthinking – just keep sipping!
For biryani, the verdict was unanimous. A rich, round, plush Merlot fits the bill exactly. Known for its smooth and velvety mouthfeel, this wine is an approachable choice, filled with earthy flavours that complement the biryani you’re digging into.
Not to forget your desserts, we asked them what they would recommend for two of the most popular mithais of the season – kaju katli and jalebis. Mallick says, “Go for a dessert wine, something like a late-harvest Chenin Blanc or a Moscato d’Asti. It’s less about the pairing and more about adding a little sparkle to the sugar rush.” Kothari adds, “Even the sweet styles of a Riesling or a Cava would fit.”
Now that you’re armed with everything you need for your wine and food pairings, get ready to impress your friends with your newfound wine-snob attitude! Though wine has been around for centuries, it can be considered intimidating or even swank. But there is a wine for everyone. From a sweet, dry dessert wine to a rich and heavy Cabernet Sauvignon, be sure to try them all, remembering that there are no wrong options! As Mallick puts it, “It’s about what feels good with what’s on your plate. If you’re smiling after a sip, you’re already doing it right.”
