Fine dining restaurant offers advice on how to select wine for drink with curry
April 8, 2011
Pair wine with curry – Singapore chicken curry paired with Burgundy red and white and Bordeaux red wine
Pair wine with Singapore Curry chicken
Yats Restaurant & Wine Bar (www.YatsRestaurant.com) were put to task to find a good wine to pair with Singapore Chicken Curry. The three finalists were a 1982 red wine from St. Emilion, a 2004 red Chassagne-Montrachet and a 1999 Meursault white wine, all courtesy of Yats Wine Cellars (www.YatsWineCellars.com). Here are the results.
With the 1982 Ch. Andre Corbin from Montagne St. Emilion, the pairing worked very well. Weight was properly matched. Tannins in the 27-year-old Bordeaux have been resolved so the clash between tannin and heat of curry was averted. The acidity of the wine helped cut through the rich texture of the curry sauce. Particularly nice was the wine with the potatoes in the curry. Finish was harmonious. This was the winning combination.
The white 1999 Meursault faired well but the curry brought out nasty undertones in the white, stripping it of most of its fruit and left behind a musty smell and taste that was not present in the wine when enjoyed alone. As such, the pairing did not do the wine any favor.
High expectations came with the 100% Pinot Noir red Burgundy from Chassagne-Montrachet. It worked nicely but the wine was too young. Curry brought out the bitterness and astringency in the wine. This wasn’t so bad in the finish though, so the pairing was acceptable, good even, but certainly a more matured red Burgundy would have been perfect.
So to recap, the best pairing with Singapore Curry Chicken was a matured red wine from Bordeaux.
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