Key Ingredients
Rosé + Tandoori Chicken | Sparkling Wine + Paneer Tikka | Red Wine + Rogan Josh | White Wine + Butter Garlic Prawns

Pairing wine with Indian food might seem tricky—but when done right, it enhances both the drink and the dish. The key is to balance bold spices with acidity, fruit, or effervescence. Here's how to get it right across different Indian classics.

Rosé + Tandoori Chicken

Rosé's light fruitiness cools down the spice and char.
Pairing Tip:
A dry rosé with chilled berry notes complements the smokiness and heat of tandoori meats. Serve slightly chilled with a wedge of lime.

Sparkling Wine + Paneer Tikka

Fizz meets flavor.
Pairing Tip:
A brut sparkling wine cuts through the richness of paneer and ghee, while enhancing smoky flavors from the tandoor. It’s festive, light, and vegetarian-friendly.

(You can also create pairing boards for biryanis, dals, and chaats!)