Katsu Curry

Katsu Curry

Katsu curry is a fried, breaded cutlet under a mild, thick, gently sweet Japanese curry sauce with rice, so the wine must cut the fried fat and carry fruit or a little sweetness to meet the spiced, sweet sauce. An off-dry aromatic white is the natural choice. Avoid tannin and oak.

Pairs Perfectly

A Gewürztraminer from Alsace, off-dry, France. Its lychee-and-spice aromatics chime with the curry while the gentle sweetness meets the sauce and tames the mild heat.

Pairs Well

A Torrontés, Salta, Argentina. Floral and softly off-dry, a New World white that lifts the spice and cuts the fried crumb.

An off-dry Riesling, Mosel Kabinett, Germany. High acid against the fat, a whisper of sweetness against the sauce, and very easy to find.

Avoid

Tannic, oaked reds, which clash with the spice and the sweetness.

Failing That

A Pinot Gris from Alsace, off-dry, France.

If All Else Fails

Pinot Grigio, Italy.

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