When pairing wine with Indian food, the key is to balance the rich flavors, spices, and intensity of the dishes. Here are some of the best wines that complement Indian cuisine: 1. Riesling (Off-Dry) Best with: Spicy Indian dishes like Chicken Tikka Masala, Vindaloo, and Biryani. Why: The slight sweetness in off-dry Riesling balances the heat of spicy foods and enhances complex flavors. Its acidity cuts through the richness of curry dishes. 2. Gewürztraminer Best with: Dishes that have strong aromatic spices like Samosas, Butter Chicken, or Korma. Why: Gewürztraminer has a unique floral and spicy aroma, which pairs beautifully with the strong spices in Indian cuisine, especially those with creamy sauces or mild heat. 3. Sauvignon Blanc Best with: Fresh, lighter Indian dishes like Chana Masala, Aloo Gobi, or Tandoori Chicken. Why: The crisp acidity and citrus notes of Sauvignon Blanc refresh the palate and work well with herbaceous and vegetarian dishes. 4. Chardonnay (Unoaked) Best with: Dishes like Lamb Rogan Josh, Tandoori Salmon, or Paneer Tikka. Why: A dry, unoaked Chardonnay has enough body to pair with rich curries without overwhelming the dish, and its crisp acidity complements the flavors. 5. Pinot Noir Best with: Dishes like Chicken Korma, Shahi Paneer, or Lamb Biryani. Why: Pinot Noir is light with soft tannins and fruity notes, which pair well with both meat and vegetarian dishes without overpowering the spices. 6. Zinfandel Best with: Hearty and smoky Indian dishes like Lamb Vindaloo, BBQ Chicken, or Seekh Kebabs. Why: Zinfandel is rich and bold, with enough structure and spice to handle the depth of flavors in these dishes. 7. Rosé (Dry) Best with: Dishes like Paneer Butter Masala, Prawn Curry, or Vegetable Samosas. Why: A dry Rosé has a balance of fruitiness and acidity, making it versatile enough to pair with a variety of dishes, especially those with moderate spice levels. 8. Syrah/Shiraz Best with: Grilled meats like Tandoori Chicken, Lamb Seekh Kebab, or Goat Curry. Why: Syrah’s deep, smoky flavor complements the grilled flavors in tandoori meats and dishes with rich, spicy sauces.