Samosas and pakoras

Samosas and pakoras

Samosas and pakoras are fried, spiced and often served with tamarind or mint chutney, so the wine has to cut the fat, carry the spice and keep any chilli heat in check. Bubbles and high acidity deal with the frying, and a little sweetness calms the heat. High alcohol and firm tannin make chilli sting and the spice taste harsh.

Pairs Perfectly. Cava, Penedès, Spain. Lean, dry and sharp, with bubbles that scrub away the frying fat and disperse chilli heat, and low enough in alcohol not to inflame it. It is easy on the pocket.

Pairs Well. Torrontés, Salta, Argentina. Off dry and scented with orange blossom, which lifts cumin and coriander and softens the chilli.

Pairs Well. Off dry Riesling from the Finger Lakes, New York, USA. Lime and green apple with a touch of sweetness on a bright acid line, for tamarind chutney.

Worth Seeking Out

Kerner from Alto Adige, Italy, off dry. Aromatic and sharp with a peachy, herbal lift, a precise foil for fried, spiced snacks.

Avoid

Tannic reds and high alcohol wines. Spice makes tannin harsh, and alcohol makes chilli burn.

Failing That

An off dry Gewürztraminer from Alsace, France.

If All Else Fails

Prosecco, Veneto.

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