As an H&S man, you are worldly, cultured and always on point. You never forget to hold open doors, pull out chairs and get flowers delivered (your assistant may be to thank for that one) at the correct times. When dining out, you know exactly what to order and how to pair a Bordeaux with a filet mignon, however, what about when it comes to less obvious selections? Wine can be really tricky especially when you are a devoted single malt fan however choosing a grape is one of those fine arts that really impresses people. We wanted to know how to pair wines with food that we eat more often than steak and pasta and came up with a guide for every kind of cuisine.
There are days when you want something comforting and light, and South Indian food is exactly that. Living in India, we rarely consider Indian food gastronomically exciting however we are simply overlooking the fresh, vibrant flavours that Indian cuisine holds. Pair a Tuscan white with the lemon and pepper flavours you’ll find in rice and sambar, something that has minerality, acidity and citrus like a Moscato or Trebbiano.
We have a serious dearth of Mexican restaurants in Mumbai but that doesn’t mean that you can’t recreate Chipotle at home. All you need to do is find a good burrito bowl recipe and pass this on to the culinary head of your home. For a meal that is as rich in flavours as this will be, owing to the cheese, beans, spice and zest; we’d suggest choosing a nice, smooth red such as a Sangiovese. Although there is nothing better than Mexican food and a tequila shot, try opting for a wine like this and watch your meal come alive.
You know when those Japanese bankers come over and want to try something really authentic? Well a Gujarati meal (sent over from your MIL) may be just the thing to impress them. Gujarati food can be overly oily and sweet and so choosing a sweeter white like a Riesling may not be your first instinct. However, the light, fruity flavours of this wine will cut through all the masalas and oil of the thali and pair really well.
Thai food is right up there when it comes to flavours as the cuisine can be sweet, spicy, tangy and sour all at once. For a cuisine as versatile as this, we suggest a wine that can handle a few punches like a refreshing German Guwurtzraminer. These wines may lie on the sweeter side but the fresh fruit and floral flavours mean that your meal won’t be overshadowed. This is for all those times that you decide to skip the Singha and choose something a little more refined.
One would automatically conclude that heavier food requires a heavy wine however, when it comes to North Indian cuisine, you want something that will enhance the flavours not cover them up. Rather than going for a full-bodied Bordeaux, why not select a lighter yet robust Merlot? A Merlot has to be one of the best reds you can choose because apart from going well with almost everything, it offers you complex flavours, firm tannins and an aromatic finish.