Curry covers an enormous range — creamy korma, tomato-rich tikka masala, coconut Thai curries, fiery vindaloo — but the pairing logic is consistent: aromatics love aromatics, sweetness tames heat, and tannin makes chilli burn worse. Off-dry Riesling and Gewürztraminer are the reference wines for spiced food; Grenache and Zinfandel are the red-drinker's routes in. The hotter the dish, the cooler, fruitier, and lower-alcohol the wine should be.
The best wines for curry
The Spice Reference
8–10°COff-dry Mosel Riesling is the most-cited curry wine for a reason: residual sugar cools capsaicin, low alcohol avoids amplifying the burn, and electric acidity cuts creamy sauces.
Handles everything from korma to madras.
Aromatic Twin
9–11°CGewürztraminer's lychee, rose, and ginger aromatics run parallel to the spice box itself — cardamom, clove, coriander. Its richer body suits creamy and coconut-based curries especially.
Best with korma, butter chicken, and Thai green curry.
Juicy Red Route
13–15°CFor red-with-curry, low tannin is non-negotiable — Grenache delivers ripe strawberry fruit and warmth without the astringency that turns chilli heat harsh. Serve it a touch cool.
Works with rogan josh and milder lamb curries.
Off-Dry Sparkler
8–10°CA demi-sec Vouvray-style Chenin brings honeyed fruit, high acid, and gentle sweetness — the trifecta for spiced food — and its versatility spans mild dals to serious heat.
A sommelier favourite across the whole curry house menu.
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Get started — freeCurry and wine — frequently asked questions
What wine goes best with curry?
Off-dry Riesling is the reference pairing — its touch of sweetness cools chilli heat, its low alcohol avoids amplifying the burn, and its acidity cuts creamy sauces. Gewürztraminer is the match when the dish is aromatic and coconut- or cream-based.
Can you drink red wine with curry?
Yes, if you choose low-tannin, fruit-forward reds — Grenache, Zinfandel, or a lightly chilled Gamay. Tannic reds like Cabernet Sauvignon or Barolo clash badly with chilli, which makes both the wine and the food taste harsher.
What wine pairs with a very hot curry like vindaloo?
The hotter the dish, the sweeter and lower-alcohol the wine should be. A spätlese-level Riesling or demi-sec Chenin Blanc keeps its fruit against serious heat. Past a certain chilli level, though, even sommeliers admit lassi or beer wins.
What about creamy kormas and butter chicken?
Cream loves acidity and aromatics: Gewürztraminer and off-dry Riesling remain the top picks, and an aromatic Viognier works if you prefer a dry wine. The richness of the sauce also lets you step up to fuller-bodied whites.