BYO in Perth: Pairing Wine With Indian Food

BYO is one of the best parts of dining at Spicy Affair. But choosing a wine for Indian food can feel intimidating — too tannic and the spice fights back, too sweet and it overpowers the dish. Here's a simple guide that works.

For creamy curries

Butter chicken, korma, malai kofta, shahi paneer — these dishes need a wine with some sweetness and low tannins. An off-dry Riesling, a soft Chenin Blanc, or a young Pinot Noir will sit beautifully alongside.

For tomato-based curries

Rogan josh, tikka masala and madras have a brighter acidity and more pronounced spice. Try a juicy Grenache, a lighter Shiraz from the Margaret River, or a chilled Beaujolais — the fruit cuts through the tomato without clashing.

For vindaloo and heat

When the heat dial is turned up, alcohol amplifies it. Either lean into the heat with a chilled lager, or pick a low-alcohol Moscato or sparkling rosé — the bubbles and sugar calm the chilli without dulling the flavour.

For vegetarian and biryani feasts

Saffron biryani, paneer dishes and lentil dals love an aromatic white — Gewürztraminer is the classic pick, but a textural West Australian Chardonnay works just as well. For mixed tables, a versatile dry rosé covers a lot of ground.