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Randy Buckner

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Re: Wine match for not too spicy curry

by Randy Buckner » Thu Mar 23, 2006 5:16 pm

Gewurztraminer is my first choice. Suprisingly, a Muscat, or Muscat blend does well.
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Robin Garr

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Re: Wine match for not too spicy curry

by Robin Garr » Thu Mar 23, 2006 5:47 pm

Willy Pickett wrote:I gravitate towards a not too dry white like Gwertz. What d'y'all think?


With the fruit component and medium spicy heat, I vote Riesling, off-dry. But Gewurz, Muscat or Chenin Blanc fill that bill nicely, too.

With hotter stuff, if you insist on wine, I have an offbeat preference: Sweeter fizzy wines, Asti (Spumante) or even the much-maligned Lambrusco, which actually works with five-pepper Thai dishes.
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Mike Filigenzi

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Re: Wine match for not too spicy curry

by Mike Filigenzi » Thu Mar 23, 2006 6:15 pm

Robin Garr wrote:
Willy Pickett wrote:I gravitate towards a not too dry white like Gwertz. What d'y'all think?


With the fruit component and medium spicy heat, I vote Riesling, off-dry. But Gewurz, Muscat or Chenin Blanc fill that bill nicely, too.

With hotter stuff, if you insist on wine, I have an offbeat preference: Sweeter fizzy wines, Asti (Spumante) or even the much-maligned Lambrusco, which actually works with five-pepper Thai dishes.


I was thinking along those lines with Prosecco, myself.


Mike
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Robin Garr

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Re: Wine match for not too spicy curry

by Robin Garr » Thu Mar 23, 2006 6:38 pm

I was thinking along those lines with Prosecco, myself.


That'll work!
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Paul Winalski

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Re: Wine match for not too spicy curry

by Paul Winalski » Thu Mar 23, 2006 10:40 pm

German or Alsace riesling or pinot blanc or gewurztraminer.

But I think that curries go best with beer.

Nonetheless, I had some Thai green curry with a red Burgundy this evening and enjoyed both the curry and the wine.

-Paul W.
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Charles Weiss

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Re: Wine match for not too spicy curry

by Charles Weiss » Thu Mar 23, 2006 11:06 pm

With spicy food I usually think sweet and relatively low alcohol --> off-dry or even sweet Chenin Blanc or German Riesling. The low end Baumard Coteaux de Layon works well for Chenin. Leitz' Dragonstone would do I think.
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