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Usually, nothing would make me run further from a bottle of wine than the creepy news that, like Tesco’s new Pink Elephant, it had been “stylistically designed by 12 experts”. What next? The committee holding the glass to my lips while I drink it?
In the instance of wine and curry, though, there is a case to be made because we could do with some help.
So what does work? Asian food is a big subject but there are some generalisations. Chilli is the biggest influence and Authentic Prada Bags Online Singapore if you really wanted to quench the fire you’d drink a lassi, because yoghurt and milk are soothing.
When it Authentic Prada Bags For Authentic Prada Handbags Outlet Online Cheap comes to wine, though, I look for sugar. Chilli can overwhelm everything else in your mouth and a wine Authentic Prada Shoes Outlet with a tinge of sugar stands up better against it than a dry one. Put simply, you’ll actually be able to taste it. The more chilli, the sweeter you should go – I’m talking off-dry and medium dry linked site, not dessert wines here. Thanks to the chilli, as you drink and eat, you won’t even notice the wine is not bone dry though if you drink it on its own it will taste Black Prada Bag With Gold Agatha Ruiz Are Prada Nylon Bags Worth The Money Prada Online Shop Hardware strangely different.
Ross and whites work because chilli seems to emphasise the dry rasp of tannins in a red; equally the tannins seem to bring out the worst in the chilli. That said, some swear by Australian shiraz, which is popular in the south of India (the idea is that the fruityness meets the punch of the curry) – though I remain unconvinced.
You also need to ask how posh is Authentic Prada Nylon Messenger Bag your curry? Food in new-wave Indian restaurants, finely spiced and much easier to match with what I call “real wines” – the sort you’d buy for their own sake. You might try an Alsatian pinot gris or Best Prada Outlet In Italy a Tasmanian riesling. With bog-standard takeaways, which are less aromatic, a 5 bottle of supermarket ros would be about right.
Victoria Moore is the Guardian’s wine correspondent