Indian curry

Perfumed, floral or spice-scented whites, dry to off-dry, where aroma leads.

Complex spice blends need an equally aromatic wine; a neutral white simply disappears.

Serve 8–11 °C

Whites with noticeable but not dessert-level sweetness, balanced by acidity.

Sweetness tempers heat and complements coconut and dairy-based sauces.

Serve 8–10 °C

Pale to medium pink, dry, with red-fruit lift and white-wine freshness.

Fruit and freshness handle tomato-based curries without adding tannin, which sharpens spice.

Serve 8–11 °C