Originally Posted by
alexwuk
Generally red wine and curry make a poor pairing as the spice of the curry accentuates the tannins in the wine. Indian curry tends to go best with aromatic white wines like Gewurztraminer or a Riesling with some residual sugar (e.g. a Spatlese)
I've always preferred an aromatic wine with Thai or Indian, and I never quite knew why. (Bubbly also "cuts" nicely through the high fat content imo, but that is a personal peculiarity with me, it seems).