Spice & Sip: Perfect Punjabi Recipes with Wine Pairings

Punjabi cuisine is known for its rich gravies, earthy spices, and bold flavours. While traditionally enjoyed with lassi or soda, pairing these flavorful dishes with the right wine can create a sophisticated and memorable dining experience. Let’s explore the best Punjabi recipes and their ideal wine companions.

1. Butter Chicken with Chardonnay

Why It Works:

• The buttery, creamy texture of butter chicken pairs beautifully with the rich mouthfeel of an oaked Chardonnay.
• Chardonnay’s subtle notes of vanilla and oak complement the mild spice and tomato base.

Suggested Wine:

• Oaked Chardonnay from Napa Valley or Burgundy

2. Tandoori Chicken with Pinot Noir

Why It Works:

• The smokiness and charred edges of tandoori chicken align well with the light, fruity notes of Pinot Noir.
• Pinot Noir’s low tannins don't overpower the spices and bring out the chicken's natural flavours.

Suggested Wine:

• Pinot Noir from Oregon or New Zealand

3. Dal Makhani with Syrah/Shiraz

Why It Works:

• The deep, earthy flavours of slow-cooked black lentils are enriched by the bold and spicy character of Syrah.
• The smoky finish of Syrah pairs well with the richness of butter and cream in the dal.

Suggested Wine:

• Syrah from Rhône Valley or Shiraz from Australia

4. Chole Bhature with Zinfandel

Why It Works:

• The robust and spicy chickpeas match the jammy, slightly sweet flavour profile of Zinfandel.
• Zinfandel's bold body helps balance the strong masala flavours in chole.

Suggested Wine:

• Old Vine Zinfandel from California

5. Paneer Tikka with Rosé

Why It Works:

• The grilled and spiced paneer is light enough to pair with the freshness and acidity of a dry rosé.
• Rosé cuts through the richness of the marinade while enhancing the smoky flavour.

Suggested Wine:

• Dry Rosé from Provence or a Pinot Noir Rosé

6. Sarson Da Saag with Cabernet Franc

Why It Works:

• The earthy mustard greens pair excellently with the herbaceous and peppery notes of Cabernet Franc.
• The medium body of the wine doesn’t overwhelm the dish but enhances its rustic flavour.

Suggested Wine:

• Cabernet Franc from the Loire Valley or Canada

Conclusion

Wine and Punjabi food might seem like an unexpected pairing, but the combination of spice and sip can elevate both elements. Whether you're indulging in a creamy curry or biting into something smoky from the tandoor, there's a perfect glass of wine waiting to complement your meal. So, next time you prepare a Punjabi feast, uncork a bottle and let the fusion begin!