When it comes to food and wine pairings, the global narrative has long leaned Eurocentric, cheese boards and grilled meats. But Indian food? With its riot of spices, layered flavours, and unexpected heat levels, it opens up a whole new world of pairing possibilities even for seasoned wine pros.
Sonal C Holland, India’s only Master of Wine, lets us in on the secrets of how to pair wine with everything from dal makhani to laal maas, and yes, even samosas. This isn’t about drinking wine with butter chicken just to be bougie. It’s about flavour chemistry, cultural curiosity, and maybe finally finding a drink that makes your Mutton Rogan Josh sing.
Indian cuisine is built on spice, not just heat – think cumin, cardamom, garam masala, star anise. So naturally, wines that complement these notes are your best bet. “Go for wines with notes of spices such as black pepper, cumin, or star anise,” says Sonal. “A great example would be a bold Australian Shiraz with prominent notes of black pepper and baking spices. You can also opt for a robust Zinfandel from California or a juicy Grenache from the Southern Rhône region of France.” Keep it simple and don’t shy away from bold reds, just pick ones that speak the same language as your spices.
This is where it gets tricky, if your dish packs a punch with green chillies or fiery masalas, wine might not be the best match. “High spice levels in food increase the sensation of alcohol burn and vice versa, therefore making them incompatible. Choose dishes with a moderate level of heat to pair with wine. And go for low-alcohol, high-acid, and off-dry wines. In this context, white wine and rosé work the best with such preparations.” So maybe save that full-bodied Cab for a milder dish and let a chilled Riesling or rosé do the heavy lifting when things get spicy.
Pairing wine with Indian food isn’t about finding the one “perfect” match. It’s about understanding the dish. Even within one regional cuisine, there’s space for both red and white. “A spicy southern dish like chicken chettinad can be paired with an off-dry rosé, whose sweetness and fruit-forward flavours will offset the dish’s heat. On the other hand, a hearty mutton stew will complement a South African Cabernet Sauvignon, and a decadent dessert like payasam will go well with a sweet sparkling wine like Moscato d’Asti from Italy.” Let the dish lead and the wine surprise you.
Think Indian wines don’t pair well with Indian food? Think again. Indian wines are crafted to complement the rich, bold flavours of our cuisine, making them a perfect pairing for everything from spicy curries to creamy paneer dishes. “It’s always great to give Indian wines a chance with homestyle Indian food,” says Sonal. India is known to make big, bold Shiraz and Cabernet Sauvignon, which pair well with hearty and rich meat preparations. You can also try an off-dry Chenin Blanc with saag paneer, while an Indian rosé works well with lentils.”
One of the most common mistakes is pairing sweet foods with dry wines. According to Sonal, “Sweet dishes deserve sweet wines so that you can equally enjoy the flavours in both.” When a dry wine is paired with a sweet snack, it can make the wine taste even drier and sometimes bitter, overshadowing the food instead of enhancing it.
“Another mistake is restricting yourself to pairing white wines with white meat and red wines with red meat. In Indian cuisine, the sauces and ingredients are very important when it comes to wine pairing. Nothing should stop you from trying a white wine with a mutton curry or red wine with paneer tikka.”
For sceptics who say wine is too “formal” for Indian snacks, this is your moment. Sonal drops pairings that sound almost rebellious but work perfectly.
Champagne with Pakoras
“The acidity of Champagne cuts through the greasiness of pakoras, while the bubbles offer a refreshing contrast to the heat.”
New Zealand Sauvignon Blanc with Palak Paneer
“Its zesty acidity and herbal notes mirror the green flavours of spinach and balance the richness of the paneer.”
German Riesling with Chicken Tikka
“The wine’s natural sweetness balances the spice, while its crisp, refreshing profile brings out the smoky flavours of the meat.”
Provence Rosé with Samosas
“The fruit-forward flavours create a delightful contrast to the savoury filling, while softening the spice levels.”
Merlot from Saint-Émilion with Dal Makhani
“Soft tannins and plush fruit notes complement the creamy texture and earthy richness of the dal.”
French Pinot Noir with Laal Maas
“Its light body and bright acidity balance the heat while highlighting the dish’s aromatic spices.”
Australian Shiraz with Mutton Rogan Josh
“The bold structure and spicy, dark fruit notes of Shiraz stand up to the richness and intensity of this slow-cooked meat dish.”
Wine doesn’t have to feel intimidating or out of place at an Indian dinner table. With the right mindset and the right bottle, it can be both comforting and elevated, desi and global, playful and precise. So next time you dig into your go-to curry or snack plate, consider pouring something unexpected. A zesty white, a lush rosé, or even a proudly Indian red. This is your cue to throw a wine & snacks party, with proper pairings and zero guilt.
