Lager (or, in better Indian restaurants, perhaps IPA) are the default setting for most people wondering what to drink with curry.
Small wonder, for the chilli heat and complex sweet spicing of Indian cuisine provide a big challenge when trying to choose a wine.
Not to mention the other powerful ingredients that go into a ruby.
But, as a rule of thumb, you should be heading towards an off-dry white for seafood and maybe creamier chicken dishes.
And a lighter red wine that’s got plenty of fruit for meat curries.
The hint of sweetness in the white and the fruity kick of the red will complement the oomph of the food.
A home-made prawn and coconut curry, with zingy notes from amchoor powder and lime zest, was beautiful partnered by a Spanish white.
Cune Barrel Fermented Blanco 2016 sells for around a tenner and is available from stockists including Waitrose and the Co-op.
The barrel-fermentation gives the wine a rounder, more structured texture than you’ll find in the often rather insipid modern white riojas that dominate supermarket shelves.
Alongside the oak are flavours of exotic fruits and sharp apple, so that the wine is dry but with that important hint of sweetness that cuts through the spicing.
A lamb, tomato and chickpea curry was an altogether more robust creature.
Here Zalze Shiraz/Mourvèdre/Viognier 2016 proved a good match.
At just over £8 from Waitrose, Asda and Morrisons, it’s a bargain.
There’s plenty of spicy red fruit in the wine, but it’s given all-important freshness by the viognier grape and a hint of oak adds structure.
Give these – or similar wines – a try instead of Cobra or Carling next time you’re eating curry.