France is much more than just a leading wine country, however, with virtually every known variety of grape being grown there in an array of styles, French wines truly are a joy to sample.

 The sheer variety in wine styles can also pose challenges when selecting one to pair with food. 

This pairing becomes a touch more complex, especially if one plans to serve French wine with Indian food. 

Indian cuisine is defined by its variety and complexity in flavours, with nuances further introduced from regional influences and the interplay of different ingredients. 

If you are faced with this exact dilemma, Sonal Holland, master of wine, has got you covered with three wine suggestions from her collection.

Whether you are planning to bring in the weekend under lockdown as a ‘wine-cation’, planning a date night with your partner at home or are simply earmarking ideas for your first gathering with your closest friends when the lockdown lifts.

Holland’s tips are sure to come handy and help you serve the perfect pour with your favourite dish, irrespective of the dish, ingredients used, flavour profile or method of preparation.

 

 A great French white wine to pair with Indian foods is the Malartic Lagravière from Southern Bordeaux, from a region called Graves. This is a blend of Sauvignon Blanc and Sémillon grape varieties. 

Despite the general perception that Sauvignon Blancs adapt well to Indian flavours, the grape in a dominant or a single variety blend often tends to be heavy on grassy, herbaceous notes, sometimes even edging on pungency.

 This is where Sauvignon Blancs from Bordeaux score over the usual variety as they are more often than not blended with Sémillon. 

The Sémillon grape variety is characterised by a lovely, rich honeyed note that imparts a delicious smoothness to your wine such that it pairs beautifully with not only spicy flavours in Indian cuisine but also with dishes that are rich and creamy.

Rosés in general are a hit with all types of Indian foods: their peculiar, crisp flavour cuts through fried dishes and the black grape variety typically used in this type of wine is also ideal to add a sweeter edge to spicy notes in foods, or to simply add a crisp finish to a creamy dish. 

A Sparkling Rosé from the Champagne region is undoubtedly an obvious choice, however, a wide variety of Crémants made the same way as champagne (outside the Champagne region) are just as great. 

The Crémant de Bourgogne from the region of Burgundy is made from the Gamay grape variety, known for its rich, fruity, smooth and easy-drinking finish. 

This rosé is perfect to elevate almost all types of Indian dishes, whether you are serving dry appetisers from a tandoor or a creamy dish such as dal makhani.

Among French red wines, Pinot Noir wins hands down. 

Rightfully touted as the king of red grapes, red wines from this grape variety pair exceptionally well with Indian cuisine. 

The Morey-Saint-Denis appellation in France is renowned for producing complex Pinot Noir wines that are creamy, rich, elegant and perfumed.

The Volnay 1er Cru red wine is characterised by its distinct elegant personality and lifted aromatics. 

This Pinot Noir from the region of Burgundy is a great choice to pair with dishes that are not only spicy but also those with complex flavours; particularly foods in Indian cuisine that are slow cooked with nuanced flavours.