Food-wine match?

I'm looking at an Indian/Jewish lamb stew which uses cumin, coriander, cinnamon, cloves, chiles and sounds delicious. But what to drink?
Thinking of everything from dry or off-dry sparkling, to something like a big shiraz. But not entirely sanguine about any of these options. Ideas? Give up and drink beer?

Hi,

Riesling or Gewurztraminer? If it works for Thai, why not this?

Regards,

Sounds like it needs bubbles-Have you considered a rose? *gasp*The freshness could go nice w that dish.

I actually think the beer route would work nicely--Belgian, Lambic, etc.

Since when is drinking beer giving up?

A good kabinett riesling would be a fine match, as would a decent cru beaujolais. Also, champagne works with most everything.

nr706 wrote:Since when is drinking beer giving up?

I'm a wine guy, but if there is much of a heat level anticipated I agree beer is a better choice.

So:
* I didn't mean "give up" on life; just on matching a wine.
* I do tend to go with Alsace or other kabinett Riesling for certain Thai/other Asian, but what holds me back here is the lamb (red meat richness), as well as the cloves-cinnemon part of the profile which is not really like the citrusy lemongrass-ginger of Thai.
* Chiles are present but can be adjusted to the occasion.
* My only problem with the Belgian/Lambic route is ignorance. Don't know them well and not sure where to begin.

Thanks for the ideas. Must mull.

Beer-wise, you can't go wrong with anything from Petrus, Kasteel, or Rodenbach. Not the greatest in class perhaps, but Kasteel Rouge might work well, Rodenbach Grand Cru always pleases, and Petrus' Aged Pale is a great bargain. None of them will break the bank, esp. compared to wine. Also, I noticed Avec Les Bons Voeux from Dupont on sale at Binny's for 8.99 with card (Grand location) just today. That might play quite well too.

WF has Kasteel Rouge for 7.99 a bottle (750ml). I enjoyed some with a very wide selection of vietnamese dishes tonight and, while it may be a bit sweet for some, I thought it was a good match, especially for the price. I like the Rodenbach too. If you're not very familiar but would like to become more so, I think any of the beer people at Binny's could probably point you in the direction of something that will match up both your dish and the flavor profile you favor.

Great info. Thanks all.

Complex spicing and red meat richness should go very well with the racy acidity of a good kabinett.

If you open a bottle and find that the combination is not to your liking, stick the cork back in and put it in the fridge. If it isn't a very old bottle, it probably won't change much in the fridge for a week or two.

I would either go with a good Alsatian Riesling Grand Cru or a Mourgues du Grès Rosé from the Costières de Nimes.
But a nice young red Vaqueiras from the Côtes du Rhône would be fine too.