A White Burgundy Far Better Than an Aussie Sauvignon with Lamb Curry

We cooked a Mild Lamb Rezala Curry with Yogurt, Cardamon and Cassia from Rick Stein.  It wasn’t too mild because we added bird’s eye chillies rather than those recommended in the recipe.  However, this Bangladeshi dish overall had subtle understated flavours and we decided on a bottle of Homestead Sauvignon Blanc 2008 from the Sunday Times Wine Club.  This is a a cool climate Aussie white that we had previously paired reasonably successfully with Tandoori Chicken (see 21st May 2011).  Unfortunately on this occasion the pairing did nothing to enhance the wine, so we quickly set it aside in favour of a bottle of Mâcon Villages Blanc Chardonnay 2010 from Tesco.  Not a stunning match, but significantly better than the Sauvignon. The curry emphasised the Chardonnay’s buttery notes and flavours of melon, apples and pears.

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