Goan Pork Vindaloo

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.

Pairs Perfectly

An off-dry Riesling, Mosel Kabinett, Germany. At eight or nine per cent alcohol with a soothing touch of sweetness, it is built to tame fierce chilli while its acid rides the vinegar.

Pairs Well

A Cava, Penedès, Spain. Carbonation scatters the heat and the lean acidity stands up to the sour, garlicky sauce.

A Chenin Blanc, Vouvray demi-sec, France. A little sweeter still, it cushions the chilli and meets the vinegar with bright acid.

Avoid

High-alcohol and tannic reds entirely, which turn the heat unbearable.

Failing That

A Prosecco, Italy.

If All Else Fails

White Zinfandel, California.

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