Top 10 Questions This Project Manager had about Wine, but never asked
Saturday, July 29th, LadyDrinks heads to the North Fork wine tasting region of Long Island via limo. If there was a time, where you were client facing and totally stumped on what wine to order, we have curated an event to demystify some of those questions.
We have also recruited a list of female sommeliers to answer each attendee's wine-related questions in the lead up to the event. TWO SPOTS LEFT. Buy tix here: https://bit.ly/2s04X13
POWER LADY #6 Sucharita Sue Bhattacharyya, Sr. Project Manager in the Biologics and Vaccines Division, Merck, asks
"Which wine do I pair with what dish, especially with continental and Indian food?"
LADY SOMMELIERE #6: Maha Kimberly Akhtar got her qualification as a sommeliere at the Escuela Espanola de Cata in Madrid and studies in Beaune, Burgundy, France. Since, she has curated wine lists both for restauranteurs and private collectors in Europe and New York City.
"The number of wines that go well with Indian food is small.
With anything spicy, whether curry or tandoor, whether meat or fish, go with a white…even if its a lamb curry. (Stay away from sauvignon blanc…because of turmeric. Turmeric can give a slightly bitter taste to the wine.)
White varietals:
Dry riesling
Gruner Veltliner
Vouvray
Aromatic whites from the Rhone…Roussanne / Marsanne
Reds:
While popular thinking suggests that a light red like a pinot noir would be ideal, the pinot doesn’t really work well with Indian food. It’s too subtle. Something more medium bodied, earthier and spicier is much better. (Stay away from fruity, oaky and big like the Cabernet, Barolo, Bordeaux)
I suggest the following red varietals:
Tempranillo from Rioja and Ribera del Duero is lovely and excellent value
Carignan / Mourvedre
Grenache
Syrah
Rose and Champagne
Whilst there is nothing quite like an ice cold rose on a hot day, roses don’t really do anything for Indian food.
Champagne also tends to be a bit too austere."