Confusing label, but quality white wine substitute.
Butter chicken was on the dinner menu tonight, but after having white wine for the last two nights in a row, I didn’t want to have it again, thus depriving me of the most natural spicy food wine pairing (as discussed previously here): a slightly sweet, lower-alcohol, low (or no) tannin white like a German Riesling (natch) or a Chenin Blanc. Since tannin and alcohol are notorious enemies of hot and spicy cuisine, I dug around for the red in my cellar likely to have the lowest levels of both, a difficult feat since booze and tannin are two of the hallmarks of most good red wines. I came up with Beaujolais, a red wine region in the southernmost part of Burgundy in southeastern France that may be the world’s only premium red site focused on making wines from the Gamay grape. Gamay is an ideal white wine pinch-hitter because it is generally light in body, fairly low in alcohol, and most importantly, extremely low in discernable tannins; it has the fruity punch of a red with the delicacy and texture of a white. Not to say that it’s a match made in heaven with Indian food, but it stood the greatest chance of not clashing horribly. Read the rest of this entry »
