I was focused on the type of meat when defining it as heavy.

"Bryan Wallwork" wrote in message
...

"Jeff Russell" wrote in message
news:_b_Ec.9072$MB3.8063@attbi_s04...

"Bryan Wallwork" wrote in message
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"Jonny" wrote in message
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Can you advise me on what wine to choose for a meal we are having
this
weekend with friends?
Please bear this in mind first.
Male 1 prefers white wine
Female 1 prefers red wine
Male 2 prefers lager
Female 2 prefers white wine
All of above will drink any of above.

The proposed menu is a starter of tomato/basil pasta. Meant to be an
Italian style dish.
The main is a full bodied curry.
What I am looking for is suggestions of a style of wine that may
suit
the two very different courses. Grapes etc rather than specific
brands
please.

Madhur Jaffrey suggests Chablis and Pinot Grigio, an Australian Merlot
or
mid priced Bordeaux.
If you can be more specific about 'the curry' we could be more
specific
about the wine, but it sounds as though your 'curry' is non-specific.
What
are you going to bung in it?
I would start with a dryish sparkling white and for the full bodied
curry
an
American Cabernet or Shiraz. A cold ruby port would also go. If the
curry
has coconut and tomatoes, maybe a red Bordeaux or spicy
Gewurztraminer,
even
a cold Madeira or Oloroso sherry.
cheers
Wazza



Good points Bryan.
If the curry is a heavy one such as lamb, I would like to suggest an
California Zinfandel perhaps Ridge or Ravenswood. American Zins can be
soft
in the mouth like a Merlot with a spicy or peppery finish.

Jeff

interesting how you interpreted 'heavy', I thought heavy on the spices
and/or chilli!
I had not thought of lamb as heavy, they bounce off things rather well
round
here ;?) nearly got two of the woolly maggots today, spring lamb
anyone......!
cheers
Wazza