Goan Pork Vindaloo

Vindaloo is the fiercest plate here: pork in a searing, garlicky, vinegar-sharp chilli sauce, so heat rules everything. Alcohol amplifies the burn, so the wine must be low in alcohol and off-dry, with high acid for the vinegar and ideally some sparkle, and never a big red. Avoid high-alcohol and tannic reds absolutely.