Chilean Carménère and Indian Food Work So Well

We enjoyed a Moghlai Lamb recipe from Madhur Jaffrey and fancied a red.  Some wine and food buffs highly recommend a Chilean Carménère with Indian food and we have tried this pairing previously.  We have rarely been disappointed.  Apparently a key to its success is the inherently herbal nature of the grape. We opened a bottle of Don Cayetano Carménère 2009 from Sunday Times Wine Club and were pleased with the pairing.  As well as the herbiness, this fruity wine had a spiciness which went well with the dish.

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