Wines that meet the curry challenge

After years of burning my taste buds when pairing wine with spicy Asian food, I finally realized I’d “just been ordering the wrong sort of wine,” said Bill Daley in the Chicago Tribune. Experts advise avoiding high-alcohol wines and wines that are dry and crisp because both give fiery curries an extra kick. Below are a few that douse the flames instead.

â– 2005 Legaris Ribera del Duero Crianza ($21). This dark Spanish red “smooths out the curry’s fire” with earthy flavors of “leather, incense, mushroom, and cinnamon.”

â– 2009 Kenwood Gewürztraminer Russian River Valley ($14). The “sweet freshness” of this floral California wine with a citrus kick is a “neat foil to the curry’s salty heat.”

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â– 2006 Schramsberg Crémant Demi-Sec ($38). A “slight touch of honey” eases the profile of this sparkling wine, which offers strong “brioche and caramel flavors.”