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3 out of 3 people found these comments helpful
By: (Lower Hutt)
What to have with a curry? Apparently you're supposed to go with an aromatic but I detest and loathe Gewurtz (like drinking Nana's perfume) and nine times out of ten Riesling leaves me a just a little bit cold. Well kids, we have found a winner. As it is, I normally dig out a Pinot Gris for the spicy food but this is the best match I've had in a long time. We had this with a chicken Korma. For me, Indian food tends to make wine taste universally awful but for once the opposite happened (seriously, try drinking a Sav with a Tikka Masala, it will make it taste like paint stripper). This Pinot Gris tastes like pears poached in spices and the long creamy finish soothes the burn of the curry. Have it with anything with cardamom in the spices, there's just something about them together rocks my world. This is absolutely a food wine and I reckon will stand up to some difficult to match Indian or Malaysian dishes. I love spicy food and I love this wine!
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