Drink This with That: Indian

Welcome back to Drink This with That—featuring what to drink with specific foods and international cuisines. Each month we highlight a particular food or dish with pairing options and a link to the Wine Road searchable database to find the wines we recommend from the tried and true, to selections that add a bit of a twist to the standard pairing.

This month we explore Indian Cuisine. The vast country of India has many regional specialties and traditional dishes that incorporate curries, chutneys, yogurt-based marinades and sauces, along with an array of chilies and spices from turmeric and cardamom to tamarind and the fragrant Garam Masala.

Indian Cuisine & Wine Pairing Recommendations

Chicken Tikka Masala

One of the most famous Indian dishes, Chicken tikka masala features grilled chicken (tikka) marinated in yogurt and served in a creamy, spiced tomato-based sauce (masala). The sauce incorporates spices such as garam masala, turmeric, and coriander, and is finished with cream for a sublime velvet like texture.

+ Gewürztraminer

+ Chenin Blanc

+ Chardonnay

+ Rosé of Zinfandel

Palak Paneer

Cheese lovers will find their happy place with Palak paneer; a classic curried dish from North Indian made with fresh spinach, onions, spices, paneer (a fresh cheese like ricotta) and herbs.

+ Pinot Grigio

+ Gruner Veltliner

+ Sauvignon Blanc

+ Gamay

Vindaloo

Vindaloo, another classic of Indian cuisine, is a flavorful curry dish, typically made with marinated pork, but it can also be made with other proteins such as chicken, beef, lamb, or paneer. The meat is marinated in wine vinegar and garlic with an array of spices including tamarind, cinnamon, cardamom, and hot chilis.

+ Riesling

+ Syrah/Shiraz

+ Riesling

+ Zinfandel

Tandoori Chicken

Tandoori chicken is a must try Indian dish that’s made by marinating chicken in yogurt, and seasoned with tandoori masala, nutmeg, and cumin. It’s cooked at high heat in clay ovens called tandoor, from which the name derives, and infuses the meat with a smokey vibe.

+ Riesling

+ Gewurztraminer

+ Rosé of Grenache

+ Pinot Noir

Samosa

Similar to Pakora’s, which I’m partial to; Samosas are deep fried, triangle shaped pastries  filed with spiced potatoes, onions, peas, and lentils, and served with fresh yogurt, chutneys, and sauces made with mint, coriander or tamarind. They can be served as a side dish or make a complete meal alone.

+ Sparkling Rosé

+ Pinot Grigio

+ Pinot Noir

+ Grenache

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Episode 236: What We Did on Our Summer Vacations!

Wine Road Podcast: Tom Buckley, GM Hotel La Rose

Episode 235: Tom Buckley, GM Hotel La Rose

Drink This with That: Hawaiian

This month we explore what many describe as paradise—Hawaiian Cuisine. Hawaiian cuisine, a vibrant fusion of Asian, American, and Polynesian flavors, offers a unique wine pairing experience.  Hawaiian cuisine flavor profiles range from fresh and tropical as with  poke and laulau; smoky and savory with kalua pig; sweet and spicy in haupia; and bold and umami with loco moco and spam musubi.

Hawaiian Cuisine & Wine Pairing Recommendations

Poke

If you don’t have poke in Hawaii have you even really been there? Poke which means cut, is a traditional Hawaiian dish of diced, marinated raw fish, typically ahi tuna seasoned with sea salt and seaweed. Modern poke bowls often include a base of rice or salad and a variety of toppings including tomato and avocado.

+ Sauvignon Blanc

+ Pinot Grigio

+ Chenin Blanc

+ Riesling

+ Gruner Veltliner

Kalua Pig

Kalua pig is a classic Hawaiian dish that’s slow cooked in an underground oven, called an imu, until it’s tender and flavorful. It’s often served with cabbage, rice, and a side of poi (taro root) at luaus and other Hawaiian celebrations.

+ Tempranillo

+ Grenache

+ Sparkling Rosé

+ Syrah

+ Zinfandel

Loco Moco

Loco moco is a popular Hawaiian comfort food dish made with a juicy hamburger patty, fried egg, and gravy, all served over a bed of rice. This quirky fusion of Asian, American and Ancient Hawaiian cultures is on full display with Loco Moco.

+ Chardonnay

+ Pinot Noir

+ Merlot

+ Syrah

+ Cab Franc

Spam Musubi

If you like sushi and spam, you are in for a treat as Hawaii loves the canned spiced ham known as Spam. The Spam is cut into thick slices and then fried and placed atop rice and wrapped in nori seaweed to make a giant piece of sushi. Try it you’ll like it!

+ Pinot Noir

+ Sparkling Rosé

+ Chenin Blanc

+ Pinot Grigio

+ Grenache

Huli Huli Chicken

Huli Huli Chicken is slow-roasted over hot coals until the chicken falls off the bone. Seasoned with a rub of salt, spices, and pineapple, it’s served with a vinegary sauce that is similar to soy sauce and gives the dish a sweet and sour tang.

+ Reisling

+ Gewurztraminer

+ Albariño

+ Rosé

+ Pinot Noir

Haupia

A staple of the Luau, Haupia is a traditional Hawaiian coconut milk dessert with a pudding texture and a creamy rich coconut flavor that is a delightful end to any meal.

+ Sauvignon Blanc

+ Sparkling Blanc de Blanc

+ Gewurztraminer

+ Moscato

Laulau

Laulau is an ancient traditional Hawaiian dish made with pork, beef, or chicken wrapped in taro leaves and steamed. The taro leaves are discarded before eating but they give the dish a savory quality not unlike that of spinach. It’s hearty and delicious and lends itself to a range of wines depending on the protein used, be it pork, beef , or chicken.

+ Riesling

+ Sparkling Rosé

+ Tempranillo

+ Grenache

+ Pinot Noir

Wine Road Podcast: Spicy Vines owner, Chrystalyn Hackett

 

Episode 234: Spicy Vines owner, Chrystalyn Hackett

Wine Road Podcast: Miro Tcholakov, winemaker at Trentadue Winery

Episode 233: Miro Tcholakov, winemaker at Trentadue Winery

Drink This with That: Spanish Tapas

This month we explore Spanish Tapas. If you’ve ever had the pleasure of “happy hour” in Spain you know the delights of small plates called tapas. Dishes such as Patatas Bravas, Tortilla Española, Boquerones, and Pimentos de Padrón are but a few of the typical foods served. While a selection of green olives, Manchego, jamón ibérico (ham) and white anchovies is all you really need to get in the spirit of tapas, seek out some of the dishes below for a deeper dive into the flavors of Spain. Lighter reds and crisp acid driven whites pair best with most dishes.

Spanish Tapas & Wine Pairing Recommendations

Empanadillas Gallegas

Empanada Gallegas are large savory pies with a crispy flakey outer crust and stuffed with tuna, hard-boiled eggs, and chopped olives, all held together with sofrito, an aromatic vegetable base of long-cooked tomatoes, onions, and garlic.

+ Albariño

+ Sauvignon Blanc

+ Pinot Grigio

+ Verdejo

Patatas Bravas

Every country seems to have their own style of fried potatoes, and Pasta Bravas the savory, fluffy and piquant cubes of white potato is the Spanish version. It’s a must try tapa dish served with spicy tomato sauce and aioli.

+ Tempranillo

+ Grenache

+ Sparkling Rosé

+ Chardonnay

Boquerones en Vinagre

I love anchovies! You’ll have to fight me to keep them off a pizza, but nothing compares to the taste of Boquerones en Vinagre —mild, delicate, white anchovies fresh from the sea kissed with salt and brine and marinated in vinegar. Yes Please!

+ Sauvignon Blanc

+ Albariño

+ Sparkling Blanc de Blanc

+ Marsanne/Roussanne

Pan-Fried Croquettes

Breaded and fried, Croquettes are like super charged tater-tots. Crunchy on the outside and creamy on the inside these fritters feature a béchamel-based sauce and filled with ham, cheese, or seafood. Wine pairing can depend on the filling, but Sparkling is the best bet for any type.

+ Sparkling Pinot Noir

+ Carignan

+ Syrah

+ Tempranillo

Gambas al Ajillo

Complex, hearty and bursting with rich flavor, Gambas al Ajillo is shrimp sautéed in garlic and olive oil, with a touch of chili and spices. One of the iconic dishes of Spain and a Tapas menu regular. Pro tip: Have some crusty bread alongside to sop up all the juices.

+ Reisling

+ Gewurztraminer

+ Albariño

+ Rosé

Pulpo a la Gallega

A local delicacy, Pulpo a la Gallega is a traditional dish from the region of Galicia. Comprised of octopus, that is typically boiled and served with potatoes, paprika, salt and olive oil. Savory and bright a light chilled red is a great complement to the dish.

+ Rosé

+ Tempranillo

+ Grenache

+ Pinot Noir

Pimentos de Padrón

Padróns are small smooth green peppers, often fried and sprinkled with salt. The smooth skinned Spanish Padróns look similar to the wrinkled skinned Asian Shishitos, but they differ in level of spice with Shishitos being sweeter and milder. If you like games of chance, you’ll enjoy Padrón “pepper roulette”—about 1 in 10 pack a punch with heat equivalent to a jalapeño. Ole!

+ Albariño

+ Chenin Blanc

+ Riesling

+ Gruner Veltliner