Wine Pairing with Indian Food — A Marbella Sommelier's Cheat Sheet

Indian food and wine can be an awkward pairing if you default to a heavy oaked red. The trick is to match the sauce and the level of heat, not just the protein.

Creamy dishes: Butter Chicken, Korma, Malai Tikka

Reach for a fruity white with body — the Pandora Sauvignon Blanco or Marqués Riscal Verdejo from our list work beautifully with the cream and cashew.

Tomato-based curries: Rogan Josh, Bhuna, Tikka Masala

This is Rioja territory. Marqués de Riscal Reserva or Muga Crianza have enough acidity and spice-friendly tannin to stand up to the tomato and garam masala.

Spicy dishes: Vindaloo, Phal, Chicken Tikka Naga

Skip the tannic reds — they amplify the heat. An off-dry rosé (Gris Blanc, Sacchetto Pinot Grigio Blush) or a chilled Cobra beer is the better call.

Seafood: Jhinga Dum Nashi, Tandoori King Prawns, Fish Tikka

Troupe Albariño or Pinot Grigio bring the citrus and salinity that seafood tandoori loves. On a warm Marbella evening, a glass of Laurent Perrier La Cuvée is never a bad idea either.