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.
Thanks
Jonny

"Jonny" wrote in message
...
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.
Thanks
Jonny

Try this link, it goes to the TESCO site which matches styles of wine with
various types of food. Good luck!

http://www.tesco.com/winestore/fooda...dandwineA1.htm

"Jonny" skrev i melding
...
Can you advise me on what wine to choose for a meal we are having this

The proposed menu is a starter of tomato/basil pasta. Meant to be an
Italian style dish.
The main is a full bodied curry.
Hi
The curry calls for a sweetish white. Common wisdom is that tomatoes don't
enhance wines, unless the preparation deacidifies them (I don't find that a
problem myself, however). A creamy sauce with the pasta sounds fine to me
with a white wine.
A Semillon could be nice, well chilled. Or a German Riesling of Kabinett
type from a Rhine area, if you can find one.
Anders

I'd go with a fruity Pinot Grigio.
The light dry style will stay out of the way of the cream sauce and the
fruitiness will work with the curry.

"Jonny" wrote in message
...
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.
Thanks
Jonny

In uk.food+drink.indian Anders T?rneskog wrote:

"Jonny" skrev i melding
...
Can you advise me on what wine to choose for a meal we are having this

The proposed menu is a starter of tomato/basil pasta. Meant to be an
Italian style dish.
The main is a full bodied curry.
Hi
The curry calls for a sweetish white.

I'd agree, I've found Gewurztraminer to be the best wine accompaniment to
most Asian food - although it's not a type of wine I like much otherwise!

I usually prefer beer to wine with Asian food though, a good well-chilled
pilsener, a well-hopped pale ale or even a wheatbeer all work well with
curries.

pete
--
"there's no room for enigmas in built-up areas"

In news:73HEc.7915$IQ4.5984@attbi_s02,
Jeff Russell typed:

I'd go with a fruity Pinot Grigio.
The light dry style will stay out of the way of the cream sauce
and
the fruitiness will work with the curry.


If it were me, especially with four people, I wouldn't try to
match a single wine to both dishes, but have at least two.

--
Ken Blake
Please reply to the newsgroup



"Jonny" wrote in message
...
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.
Thanks
Jonny

"Jonny" wrote in message
...
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.
Thanks
Jonny

"Ken Blake" wrote in message
...
In news:73HEc.7915$IQ4.5984@attbi_s02,
Jeff Russell typed:

I'd go with a fruity Pinot Grigio.
The light dry style will stay out of the way of the cream sauce
and
the fruitiness will work with the curry.


If it were me, especially with four people, I wouldn't try to
match a single wine to both dishes, but have at least two.

--
Ken Blake
Please reply to the newsgroup


I'd agree. The Pinot Grigio sounds fine for the starter, and would also do
for those who want to stay with white wine for the curry. If you'd like a
second choice for the main course, I'd suggest a hearty Australian Shiraz or
Washington State (US) Syrah. But I'd probably opt for a good lager - Pilsner
Urquell if available.

Cheers,
Rowan

"Jonny" wrote in message
...
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

Hi there,


Jonny wrote:

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.

I'd go for something light, fruity crisp and dry. I found that no wine
can compete with the flavours of a "full bodied" curry, so I usually
keep things on the cool and refreshing side. Pinot Grigio, or
Chardonnay should be perfect, and they go well with any kind of pasta,
too.

With my curries, I personally prefer cider. Nothing beats a fresh pint
(or two) of Scrumpy Jack.


Have an nice one,
Peter

"Bryan Wallwork" wrote in message
...

"Jonny" wrote in message
...
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

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

"Bryan Wallwork" wrote in message
...

"Jonny" wrote in message
...
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

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
...

"Jonny" wrote in message
...
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

Quoting from message
posted on 1 Jul 2004 by Peter Zinckgraf
I would like to add:


Jonny wrote:

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.

snip

With my curries, I personally prefer cider. Nothing beats a fresh pint
(or two) of Scrumpy Jack.

or Thatcher's cider made from single variety apples - Katy or Spartan go
well with curries.

--
....ElaineJ... Home Pages and FAQ of uk.food+drink.indian can be viewed at
....Kinetic... http://www.users.zetnet.co.uk/ejones/ufdi/index.html
...StrongArm.. Under construction, FAQ, recipes, tips, booklist, links
....RISC PC... Questions and suggestions please, email or to the newsgroup

Quoting from message
posted on 30 Jun 2004 by Jonny
I would like to add:

Can you advise me on what wine to choose for a meal we are having this
weekend with friends?

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

This query has come up a couple of times and if you check google groups
you'll find that it initiated long discussions both times and there was
no conclusive agreement.

Personally for wine with Indian curry I go for a gutsy Aussie Shiraz.

--
....ElaineJ... Home Pages and FAQ of uk.food+drink.indian can be viewed at
....Kinetic... http://www.users.zetnet.co.uk/ejones/ufdi/index.html
...StrongArm.. Under construction, FAQ, recipes, tips, booklist, links
....RISC PC... Questions and suggestions please, email or to the newsgroup

In message , Elaine Jones
writes

Personally for wine with Indian curry I go for a gutsy Aussie Shiraz.

Between courses, a decently drinkable Aussie for about £6

*During* courses, if highly spiced; save the money and pay £3 for some
Bulgarian Cab Sauv ... it cuts grease really well ...

The stronger the curry, the rougher the wine ... in my view

Personally I *do* like a chilled lager with my grub ... had plenty of
water on Thursday, that was fine as the food was very mild.
--
Rex M F Smith