Tandoori Chicken

Tandoori Chicken

Tandoori chicken is yogurt-marinated and roasted hard in the tandoor, so it comes charred and spiced with a tangy edge and a medium heat, wanting a wine with body and fruit to meet the char and freshness against the spice. A fuller, darker rosé is the classic. Avoid big, tannic and oaky reds.

Pairs Perfectly

A Tavel rosé, France. Its red-fruit weight and savoury depth handle the char and the spice, and the acidity answers the yogurt tang.

Pairs Well

An off-dry Riesling, Pfalz, Germany. Riper and gently sweet, it cushions the chilli and lifts the charred spices.

A Garnacha, Spain. Ripe, peppery and soft, an inexpensive red for those who want one with the char.

Avoid

Big, tannic and oaked reds, which sharpen the heat and clash with the spice.

Failing That

A Beaujolais, France.

If All Else Fails

Pinot Grigio, Italy.

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