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Greek Viognier and Italian Barbera: The Perfect Foil To Spicy Food

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Greek Viognier and Italian Barbera: The Perfect Foil To Spicy Food

Guardian wine critic Fiona Beckett chose two wines from the HDN portfolio to pair with Indian food in a recent food and wine matching column for the paper.

 

After sampling the menu at Michelin-starred Indian restaurant Gymkhana in London she concluded that the Michele Chiarlo Barbera d’Asti Le Orme 2011 and the Domaine Gerovassiliou Epanomi Viognier 2013 worked wonderfully with spicy food.

 

Describing the Viognier as ‘gorgeous’ and peachy’ she says it paired well with spicy tiger prawns, while the Italian red was ‘fruit and fresh’ with ‘good acidity’ and went down a treat alongside a mushroom pilau.

 

So there you have it, next time you’re ordering Indian food you know exactly what wine to reach for.