Wine pairings for
Here are 3 recommended wine pairings for chicken vindaloo. Click the button below to explore all options on the Verso app.
Riesling demi-sec
Off-dry Mosel Riesling (Spätlese on 60°-incline blue slate, residual sugar 30-50g/L and high 8-9g/L acidity) — peach, lemon, honey and slate tame the intense chili of chicken vindaloo; residual sugar calming Bedgi-chili capsaicin (8/10 Scoville), taut acidity holding palm vinegar and tamarind of the Goan marinade, slate echoing toasted cumin.
Gewurztraminer Vendanges Tardives
Alsatian Gewurztraminer Vendanges Tardives (overripe grapes >257g/L sugar, late-harvested after first frosts on Grands Crus like Goldert) — candied lychee, rose, honey and spices soothe chicken vindaloo's heat while accompanying its spices; 50-100g/L residual sugar is one of the only wines capable of quenching Bedgi capsaicin, lychee doubling the exotic side of the spices.
Lambrusco
Emilia-Romagna Lambrusco Secco (Lambrusco Grasparossa or Salamino di Santa Croce, Charmat method on native Italian grapes, served cool at 12°C) — crisp red cherry, blackberry, vibrant bubbles and freshness cut vindaloo's heat with bubbles; cool bubbles defusing capsaicin, taut acidity holding palm vinegar, light red fruit not competing with spices.