Masala refers to a blend of spices that are commonly used in Indian cuisine. The exact spices included can vary, but masala often contains ingredients like cumin, coriander, cinnamon, cloves, cardamom and chili peppers. When it comes to pairing wine with masala-heavy dishes like curries, the array of complex and bold flavors can be challenging. The key is to find a wine that can both complement and cut through the intense spices.
What foods are in masala dishes?
Masala is added to many dishes across regional Indian cuisines. Some common foods cooked with masala include:
– Curries – Masala curries can be based on vegetables, meats, seafood or paneer (cheese). Popular curries like chicken tikka masala and lamb rogan josh get their signature flavor from masala.
– Dal – Lentil dishes are often seasoned with garam masala or other spice blends.
– Vegetables – Cauliflower, okra, potatoes and other veggies are frequently prepared with masala.
– Rice dishes – Biryani and pulao rice incorporate masala into the sauce and vegetables.
– Snacks – Spicy masala blends like chaat masala can be used on savory snacks like samosas.
– Marinades – Tandoori chicken and other grilled meats may be marinated in masala before cooking.
The complex layers of spices in these dishes makes wine pairing tricky. But understanding the main flavor characteristics of masala can help guide the pairing process.
What are the main flavors in masala?
Though there are many variations, here are some of the most common seasonings used in masala mixes:
Coriander – Earthy, citrusy and slightly sweet. Provides a smooth backbone.
Cumin – Sharp, pungent and bitter. Adds a strong savory depth.
Turmeric – Bitter, earthy with subtle ginger notes. Provides golden color.
Chili peppers – Hot, spicy kick that builds. Varies by type like cayenne, jalapeño, etc.
Black pepper – Bright, peppery bite with slight fruitiness. Heats up other spices.
Cinnamon – Warm, slightly sweet with hints of clove. Rounds out the blend.
Cardamom – Intense, sweet-spicy flavor. Provides exotic, perfumed aroma.
Cloves – Strong, punchy and medicinal. Used sparingly.
Fenugreek – Earthy, nutty, celery-like. Adds unique savory qualities.
Ginger – Fresh, bright with subtle heat. Lifts and brightens the masala.
Garlic – Pungent, spicy and savory. Provides depth and bite.
The complexity of these seasonings can make wine pairing challenging. But looking at the main characteristics provides a starting point for pairing.
What wine characteristics work with masala?
Given the bold, multifaceted flavors of masala, certain wine qualities are better suited to matching these dishes. Consider these characteristics when selecting a pairing:
– High acidity – The bright acidity helps cut through rich spices and heavy curries. It cleanses the palate.
– Moderate alcohol – Too little alcohol can taste thin and weak. But too much alcohol intensifies spiciness. Aim for 12-14% ABV wines.
– Fruitiness – Sweeter fruit notes complement masala’s earthiness. But avoid cloying and overripe fruit.
– Oak influence – Subtle oak baking spices mirror those in masala. But avoid heavy oaking.
– Smooth tannins – Gentle tannic structure helps withstand spicy heat. Avoid harsh, grippy tannins.
– Off-dry to dry – Small amounts of residual sugar balances heat. But very sweet wines clash.
Finding wines that check multiple boxes in terms of acid, alcohol, fruit, tannin and oak influence is key. Next, consider how different grape varieties and wine styles pair specifically.
White wine recommendations
For white wines, focus on fruit-forward but dry styles with vibrant acidity. Some excellent options include:
Riesling – Riesling has racy acidity to cut through rich curries, and aromas of stone fruit complement masala’s spices. German Rieslings also often have a touch of sweetness. Looks for wines from Mosel, Nahe, Rheinhessen or Pfalz.
Gewurztraminer – This grape has highly aromatic lychee and rose notes that work well with masala’s perfume. Gewurz from Alsace, France suits spicy dishes. Off-dry styles offset heat.
Torrontés – An Argentinian white with floral aromatics of jasmine and orange blossom. Its acidity balances full-flavored curries.
Albariño – Fresh and minerally, this Spanish grape offers green apple and citrus flavors along with bright acids. Its body stands up to bold masala dishes.
Dry Chenin Blanc – Chenin from South Africa or France’s Loire Valley has fruity depth and crisp acidity. It can handle spicy and savory flavors.
Dry Viognier – Full-bodied yet fresh, Viognier boasts stone fruits and a hint of ginger. Let it shine with milder masalas.
For those who prefer white wines, these zesty, aromatic whites with delicate fruit are versatile masala partners.
Red wine recommendations
Turning to reds, stick with medium-bodied wines that have spicy and peppery notes. Recommended grapes and regions include:
Pinot Noir – Leaner styles from Oregon or France suit masala’s complexity. Cherry and spice flavors complement while acids cut through. Avoid oaky, high alcohol Pinot.
Grenache – Offers red berry flavors, smooth tannins and a white pepper kick. Choose Grenache from Spain, France or California.
Sangiovese – Italy’s bright, acidic Sangiovese has cherry, tomato and herb notes. Chianti Classico is a very food-friendly option.
Barbera – With vibrant cherry fruit, high acid and restrained tannins, Barbera is a great match. Look for wines from Italy’s Piedmont.
Zinfandel – Brambly, peppery Zins from California (especially Napa and Sonoma) work well. Seek a balanced style, not overly ripe and alcoholic.
Malbec – Argentina’s signature rich, dark Malbec with chocolate notes needs masala’s spice and acidity. Let the toasty oak play off the spices.
For reds, medium bodied wines with a combination of red and black fruits, savory spice and gentle tannins pair nicely with masala-forward dishes.
Other wine options
Beyond still white and red wines, a few other styles can work well:
Sparkling wines – The effervescence and palate-cleansing bubbles help offset masala’s richness. Try dry Prosecco or Cava.
Rosé – Rosés from Provence, France offer crisp red berry flavors, bright acid and a refreshing finish.
Light-bodied reds – Lighter reds like Pinot Noir, Gamay and Grenache are great with complex spices.
Off-dry Riesling – The touch of sweetness balances heat, while Riesling’s acidity cuts through. German Kabinett or Spätlese Rieslings work nicely.
Gewürztraminer – As mentioned above, slightly off-dry Gewürztraminer can handle intense masala flavors.
The effervescence and palate-cleansing quality of sparkling wines help refresh the palate. Rosés and lighter reds also let the masala shine. Off-dry wines offset spicy heat.
What wines to avoid with masala
While many wines can complement masala, a few styles are less suitable for pairing:
– Heavy, oaky whites – Overwhelming oak overpowers delicate spices. Avoid big Chardonnays.
– Sweet wines – Very sweet, low acid wines clash with hot, spicy masala. Avoid dessert wines.
– High alcohol reds – Big Cabernets, Shiraz and Zinfandels amplify the heat. Stick under 14% alcohol.
– Tannic reds – Super tannic reds like Nebbiolo fight with masala rather than complementing.
– Light, simple wines – Delicate wines get lost next to intense masala. Skip Pinot Grigio, for example.
– Highly acidic wines – Tart, sour wines like crisp Sauvignon Blanc accentuate spices too much.
– Off-dry rosés – The bit of sugar in this style clashes with masala’s savory depth.
The key is to avoid extremes like very sweet, oaky or tannic wines that either clash with or overpower the nuanced spices in masala.
How to taste wine with masala
When tasting wine with a masala-rich dish, keep these tips in mind:
– Try both wine and food separately first to assess basic tastes and flavors before combining.
– Take a small sip of wine, then a forkful of food. Pay attention to how the wine and food interact.
– Feel how the wine’s acidity helps refresh your palate after the rich dish. The tannins should help cut through fat.
– Notice how the wine’s fruitiness and oak (if any) aligns with the masala spices.
– See if the alcohol level feels balanced or accentuates the dish’s heat.
– Consider how the wine finish compares to the food aftertaste. Do the flavors complement or clash?
– For spicy dishes, follow up with another sip of wine to see how it relieves the heat.
– Be prepared to try a different wine if your initial pairing doesn’t align well. Some trial and error may be needed.
Approaching masala dishes with an open, analytical palate helps assess the components of a successful pairing. Keep these elements in mind while tasting different wine options.
Pairing tips for common masala dishes
Certain masala preparations call for specific wine pairings. Some suggestions:
Chicken tikka masala – Leaner oak-aged Chardonnay or silky Pinot Noir
Butter chicken – Off-dry Riesling or Gewürztraminer to offset the creamy sauce
Tandoori chicken – Light-bodied, peppery Grenache or fruity Beaujolais
Lamb rogan josh – Earthy Syrah/Shiraz or Tempranillo with oak influence
Lamb vindaloo – Juicy, cherry-driven Pinot Noir or fresh Rosé
Vegetable curry – Citrusy Sauvignon Blanc or herbal Grüner Veltliner
Chickpea curry – Acidic Vinho Verde or Txakoli to cut through the richness
Fish curry – Bright, minerally Albariño or Gavi to complement gentle spices
Shrimp curry – Dry sparkling wine like Cava to cleanse palate
Matching lighter masala preparations with equally light wines prevents one from overpowering the other. But for intense, spicy dishes, more substantial wines can handle the heat.
Masala-friendly wine recommendations
Here is a summary of promising wine types, regions and specific bottles to try with masala-based dishes:
Whites:
– Riesling – German (Mosel), Australian
– Gewurztraminer – Alsatian (France), New Zealand
– Chenin Blanc – South African, Vouvray (Loire Valley)
– Torrontes – Salta (Argentina)
– Albariño – Rías Baixas (Spain)
– Viognier – Rhone Valley (France), California
Reds:
– Pinot Noir – Willamette Valley (Oregon), Central Otago (New Zealand)
– Grenache – Southern Rhone (France), McLaren Vale (Australia)
– Sangiovese – Chianti Classico (Italy)
– Barbera – Piedmont (Italy)
– Zinfandel – California, Dry Creek Valley
– Malbec – Mendoza (Argentina)
Sparkling/Rosé:
– Prosecco, Cava – Italy, Spain
– Provence Rosé – France
– Moscato d’Asti – Italy (slightly sweet)
These wine styles from regions around the world consistently pair well with the signature flavors of masala. Shop for these bottles when cooking up your next curry or masala-rich dish.
Food pairing tips
In addition to wine pairing, some simple food pairing techniques can make masala dishes even better complements:
– Adjust the spiciness to prevent overwhelming heat. Let the masala add flavor, not mask it.
– Add a yogurt- or cream-based sauce or chutney to help tame spices.
– Include fresh, cooling ingredients like cucumber, mint and cilantro to balance the flavors.
– Fry rather than steam basmati rice for richer texture to stand up to masala.
– Bake naan bread with garlic, coriander or cumin to echo masala spices.
– Add protein like paneer, legumes or nuts to complement richness of curries.
– Finish with something sweet like mango chutney or ras malai to ease residual spiciness.
Taking steps to balance the dish itself allows you to serve a more versatile wine pairing. Complementing the masala flavors, rather than competing, is key.
Conclusion
The complex layers of aromatic spices like coriander, cumin and cardamom that comprise masala can make wine pairing daunting. But focusing on wines with vibrant acidity, moderate alcohol, fruity notes and balanced tannins allows you to complement, rather than fight, those bold flavors. Rieslings, Gewürztraminer, Pinot Noir and Grenache are especially successful matches. Beyond the wine, adjusting the dish’s richness and spiciness also allows the pairing to shine. With an open palate and a few versatile bottles on hand, you can enjoy masala and wine in perfect harmony.