A Wild-Card Pairing for Coconut Curry - NYTimes.com

Many people would simply pair beer with Melissa Clark?s rich coconut curry, a wise and sensible choice. Pilsner, Saison, Belgian white ales, India pale ales and any other tart, bracing brew would do nicely. But many wines would work surprisingly well, too. There are the versatile usuals, of course: Champagne, off-dry German rieslings, demi-sec Vouvrays, crisp sauvignon blancs. I think a good amontillado sherry would be delicious; assertive enough to cut through the richness of the coconut milk and reflect the sweet, spicy, herbal flavors.

And to Drink?

Eric Asimov, the wine critic for The New York Times, suggests a drink pairing for one of the week?s recipes.

How about a wild card? Red wine might not occur to you with chicken, coconut milk and the spicing, but many options would not be out of line. A dry Oregon pinot noir might work. A lively barbera from Alba or Asti would fit in, too. Best of all would be a fresh red from the Loire Valley, like a Chinon or Bourgueil, refreshing, stimulating and a beautiful color for contrast.

What would you pair with this chicken curry dish? Tell us your suggestions below.

Source: http://dinersjournal.blogs.nytimes.com/2013/04/09/a-wild-card-pairing-for-coconut-curry/

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