A passion for food + fashion

Riesling + Indian = Serious Addiction

In Drink, Food on December 8, 2008 at 6:32 pm


Once a week we take a break from cooking and order Indian takeout from Makkah Halal Tandoori on Vermont. Their sag paneer is hands down the freshest in town, and my husband is addicted to their chicken tikka masala (the lamb korma and eggplant bharta are also standouts). But what makes it all the better is pouring a glass of Domaine Marc Kreydenweiss Andlau Riesling from Alsace ($20) to go with. Dry Riesling, in general, is a perfect, and I mean perfect, pairing with Indian cuisine. The Kreydenweiss has lovely lemon and mineral notes, and is great counterpoint for tempering spicy food. Plus, it’s a biodynamic wine, which is like organic, but even more eco-friendly. If you can’t find the Kreydenweiss, a couple of other consistently great picks from Alsace are Trimbach‘s entry-level Riesling ($16), and the 2005 Weinbach “Cuvee Theo” Riesling ($40).

  1. I recently tried a dry Riesling with traditional Chinese dumplings, something I would have never thought to do and I think it worked really well. Next time I go to Chinatown I’m bringing a bottle. Thanks for the recs!

  2. am hungry thinking about this combo … at it’s not even before 10am!

  3. Wow! Great recommendation. Bob & I get takeout from Taj India (on Highland Avenue, in Birmingham, Alabama) “real often,” as we say here in the Deep South. Can’t wait to try it with a dry Riesling next time. Thanks, Foodinista!


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