One of the biggest misconceptions in this new age of wine and food pairings is that Indian cuisine, with its use of spices and strong flavours, cannot be paired with European Wines. Of course, with the help of professional sommeliers, we make it easier for you folks to know how you can do so. With wines thoughtfully provided by Asia Wine Network, and food created by Punjab Grill, this is something to watch out for. CH
AIMÉ ROQUESANTE ROSÉ, CÔTES DE PROVENCE, AOP FRANCE 2018
DK: I like the colour, it’s not too pink or too red. It’s very deep yellow and slightly pink. The smell reminds me of apricot, cherry, mature ripe fruits. The taste is very fresh, with acidity, well-balanced with medium body. It also has an oily texture.
SO: The colour is very attractive, in comparison to warmer climate wine types, where the colour is denser. In terms of flavour, it’s fresh, young, and vibrant It would match with something a little more cream-based.
Their choice: chicken meatball kebab (DK)
MATETIC VINEYARDS, CORRALILLO GEWÜRZTRAMINER, SAN ANTONIO VALLEY, CHILE 2017
RS: This Chilean is crystal clear, pale yellow, and the aroma has a little smokiness to it. With the tasting notes, it’s a little citrusy, and has a balanced tannin finish. It would go well with creamy chicken curry, like butter chicken, because the wine will go well with mild spices.
Bu hikaye Cuisine & Wine Asia dergisinin May - June 2020 sayısından alınmıştır.
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Bu hikaye Cuisine & Wine Asia dergisinin May - June 2020 sayısından alınmıştır.
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