The Ultimate Vancouver Wine Guide: What to Bring to a Curry Dinner
We asked a dozen-plus of the city's top sommeliers to share their picks with us for some very specific scenarios...including what to bring to a curry-centric dinner party.
February 15, 2019
You’re going to a dinner party and the host has tasked you with picking up a case of wine. Your budget is $300, and when you ask what the menu is, all he’ll say is “curry.” What bottles do you choose?
Dr. Loosen Riesling ($18)
Riesling and spicy food: a match made in heaven!—Sam Jonnery, Gotham
Tantalus Pinot Noir 2016 ($28)
Seven bottles of one of the best-value, consistently delicious B.C. light reds—for those at the party who will insist on drinking red.
Leitz “Dragon Stone” Riesling Rheingau 2016 ($19)
And five bottles of this stellar and obscenely good-value off-dry riesling is a classic, easy go-to match for spicy, difficult foods that balk at most wine pairings. Sweet like a grape, not like a Twinkie.—Kieran Fanning, Pepino’s
Balthasar Ress “Hattenheimer Schützenhaus” Riesling Kabinett ($25)
I’m going to assume we’ll have a few different kinds of curry. So, three bottles of this—all the spicy curries can work their heat with the juicy off-dry notes of this classic.
Argiolas Costamolino Vermentino ($19)
Three bottles, so all the aromatic, limey, herbal and curry leaf dishes can come here to elevate the fresh herbal notes.
D’Arenberg “d’Arry’s Original” Shiraz/Grenache ($22)
Three bottles, as the lamb curries with a bit of heat love the red-toned McLaren Vale style.
Undurraga “Sibaris” Pinot Noir ($16.50)
Another three bottles. Chill this a bit, and the silky layers of this quenching pinot noir are a match for vindaloo.
And two bottles here, because when you’re finished this mighty feast, you’re going to want to digest properly.—Jason Yamasaki, Joey
Charles Smith “Kung Fu Girl” Riesling 2015 ($18)
Buy a case of this and you’ll have money left over for Pepto-Bismol if you are unsure of your host’s culinary talents. The riesling will have lower alcohol, residual sugar and acidity to temper the heartiest of curries.—Shane Taylor, CinCin