Cape Wine Master Allan Mullins says these are the ideal partners for spicy Asian and Indan food.
For more inspiration, read up on Allan's suggestions for wines with a curry
JORDAN RIESLING 2009
Gary and Kathy Jordan recently won the Just Riesling Trophy for their Jordan Riesling 2009. The wine is perfectly balanced with 9.5 g/l residual sugar giving it the body and texture to match its fresh acidity and low alcohol (12%).
Like most Rieslings, it will age well but it's hard to resist the mouth-watering spice, lime, peach and apricot juiciness of this wine now.
Enjoy it with a medium to hot chicken-and-prawn curry or spicy Indian baked fish.
CELLAR PRICE: R79
DE MORGENZON RESERVE CHENIN BLANC 2009
Chenin Blanc is a versatile grape that can become very special when the fruit of old vines is matured in oak barrels. This is a complex wine with layered flavours of exotic tropical fruits, honeysuckle and toasty vanilla.
The broad palate is a balanced mix of fruit, oak and acidity with a long aftertaste of almonds, light honey and ginger spiciness. It will age very well.
Enjoy with prawn tikka curry or a Thai vegetable and seafood green curry
CELLAR PRICE: R160
DELHEIM GEWURZTRAMINER 2010
“Gewürz” translates as “spice” and there is no shortage of it in this semi-sweet (18 g/l) beauty. The Sperling family has been perfecting Gewürztraminer for over 40 years and it shows in this tasty pot-pourri of ripe litchi, rose petal, cloves and cinnamon.
This wine is rich and opulent enough to stand up to hot dishes such as Thai curry spiced duck or a spiced coconut crab curry.
CELLAR PRICE: R75
Note: these prices are correct as of September 2011.