“Curry” covers many sauces: coconut-based, tomato-based, dry spice mixes, green herb pastes. Spice heat, aromatics, and sometimes sweetness or richness are the moving parts. Wine needs to keep flavor clear without boosting burn.
Key factors
- Heat level: More heat = need for lower alcohol and maybe a touch of sweetness.
- Base: Coconut milk (fat), tomato (acid), dry spice (lean), yogurt (tang).
- Sauce body: Thicker and richer can take more texture in the wine.
- Aromatics: Ginger, garlic, lemongrass, cardamom, fenugreek—look for wines with lift, not heavy oak.
Reliable white choices
- Off-dry Riesling: Light sweetness calms heat; bright acid stops it feeling heavy.
- Gewürztraminer (moderate): Aromatic match for floral spice; keep portions small if very rich.
- Grüner Veltliner: Pepper note pairs with many spice mixes; dry, clean finish.
- Chenin Blanc (off-dry styles): Works with both creamy and tomato curries.
Light reds (mild heat only)
- Gamay / Beaujolais: Chill slightly; good with mild tomato or vegetable curries.
- Grenache (light extraction): Juicy fruit; avoid high alcohol versions.
- Pinot Noir: Works if curry is low heat, mushroom or mild chicken based.
Styles to avoid (most cases)
- High alcohol (15%+): amplifies burn.
- Heavy new oak Chardonnay: clashes with spice and can feel fatiguing.
- Big tannic reds (young Cabernet, Syrah, Barolo): dry out the palate and accentuate heat.
- Very sweet dessert wines mid-meal: overwhelm savory balance (reserve for dessert).
Match by curry type
| Curry | Key traits | Wine idea |
|---|---|---|
| Thai Green | Herbal, medium heat, coconut | Off-dry Riesling / Grüner |
| Thai Red | Richer spice, coconut | Off-dry Riesling / Chenin |
| Indian Butter Chicken | Creamy tomato, mild heat | Gewürztraminer (moderate) / Chenin |
| Vindaloo | High heat, vinegar tang | Off-dry Riesling (lower alcohol) |
| Rogan Josh | Tomato, warming spice | Chillable light Grenache / Beaujolais |
| Chana Masala | Tomato, earthy, mild heat | Grüner or off-dry Chenin |
| Korma | Creamy nut-based, mild | Gewürztraminer / off-dry Chenin |
How a little sweetness helps
A small amount of residual sugar (off-dry, not dessert) smooths the sharp edge of chili. You still get acidity, so the wine doesn’t feel cloying. Fully dry high-acid whites can sometimes make heat feel sharper.
Troubleshooting
- Wine tastes harsh: Alcohol too high. Switch to lower ABV off-dry white.
- Heat seems bigger after sip: Wine is bone dry; move to slight sweetness.
- Flavors feel muddled: Wine too oaky or tannic; pick something unoaked and aromatic.
Quick reference list
- Off-dry Riesling – works for most medium+ heat curries
- Gewürztraminer – rich, aromatic curries (moderate heat)
- Grüner Veltliner – peppery, vegetable or chickpea curries
- Chenin Blanc (off-dry) – creamy or tomato based
- Gamay / light Grenache – mild tomato or veg curries only
Need help with a specific curry you’re cooking? Use the tool on the home page.