Wine and Food matching discussion Part 1
It is no secret that members of the Walkabout Crew like to wine and dine, so one of the common questions we get asked by others is, “what wine should I serve with…?” It has become such a common question, that we have decided to share some of our insights (and plan to be quite specific where possible).
When you visit a winery cellar door, the staff are excellent at telling you what food to match with each of the wines they pour (which is a highly effective sales pitch by the way for any cellar door staff reading – because all wine improves when served with food) but now and then some obscure questions come up which they are not immediately sure how to answer.
So in this, the first of (hopefully many) discussions about wine and food matching we have decided to focus on one very specific cuisine: Indian, Vegetarian dining.
In the interest of fairness, over the course of a couple of months, we went and ate at the same Indian restaurant with roughly the same menu but brought different bottles of wine. We chose to compare Shiraz, Grenache, Cabernet Sauvignon, Sparkling wines, Pinot Noir and Chardonnay and chose wines that we knew in advance we liked to make for a fairer test.
The varietal winner was actually a blend: Shiraz and Cabernet Sauvignon. Overall we found that Tahbilk Old Vines Cabernet Shiraz was the perfect match for Indian, Vegetarian dining.
Our reasons are simple enough – you need a savoury wine to match the flavours present in some dishes with fruit or nuts in the sauce, which rules out Grenache. Red wine goes much better with the mushroom dishes and also the potato-based curries, which rules out a lot of the others and finally, but by no means the least important, the blend of grape varieties complements the diversity of the menu brilliantly.
Next time… who knows what the food matching discussion will be about (well, we do) so until next time…