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Hello All,


My Parents are coming to dinner on Saturday night and my girlfriend has begged me to make them one of my speciality curries.

My Dad worked in India in the 70's and sees himself as a bit of a connoisseur in Indian cuisine. Not a problem as he taught me how to cook a curry from scratch when I was in my teens. My Mother also enjoys Indian food and I want to impress her above dad and she has a keen eye for a fine wine so,


Can you recommend me a wine which will go well with a medium hot curry please.


Jacko.

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Ok. Well I'd usually recommend either Evolution:


http://www.greenandbluewines.com/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=42&category_id=4&option=com_virtuemart&Itemid=19


Or Tariquet:


http://www.greenandbluewines.com/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=37&category_id=4&option=com_virtuemart&Itemid=19


Both currently in stock at Green & Blue on Lordship Lane.


I find I like quite a big wine to stand up to a curry and these are both quite full on, so if you don't like that style you might not agree. Have a look at both the write ups and see what you think. If you don't like the sound of that, then pop into Green & Blue and tell us your budget and what you do like, and we can recommend something else.


Please do note though that I'm one of the owners of G&B and so of course am recommending our wines. I'm sure there's lots of delicious ones out there. If you go elsewhere, I'd look for something heavier and full bodied to stand up to those flavours but not too creamy if you use lots of coconut milk.


Hope that helps!

sedgewick Wrote:

-------------------------------------------------------

> For the Sauce I use Coriander, Cumin, Nutmeg,

> Basil, Green Chillis, Coconut Milk, Black Pepper

> and a hint of Lemon.


Ground Coriander is often used in combination with Turmeric - the two spices are said to complement each other.


If you?d like to try it, add approx. one part Turmeric to every two parts Coriander (by volume).

HAL9000 Wrote:

-------------------------------------------------------

> sedgewick Wrote:

> --------------------------------------------------

> -----

> > For the Sauce I use Coriander, Cumin, Nutmeg,

> > Basil, Green Chillis, Coconut Milk, Black

> Pepper

> > and a hint of Lemon.

>

> Ground Coriander is often used in combination with

> Turmeric - the two spices are said to complement

> each other.

>

> If you?d like to try it, add approx. one part

> Turmeric to every two parts Coriander (by volume).



Hi Hal9000,


Thanks for your reply, I use Tumeric with my rice so when it is cooked it turns a lovely golden colour.

sedgewick Wrote:

-------------------------------------------------------

> Oh wow! I like the look of the Tariquet.

>

> Thank you for your well informed recommendation

> LB, I shall come into Green & Blue for a chat and

> to pick up a bottle.

>

> Jacko.


Only one bottle? That's not going to go very far is it. I'd get a few in if I were you. There's nothing worse than running out of wine at dinner especially if you're trying to impress. Time to push the boat out I think.

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