An Aussie Sauvignon is Not Flattered by a Bland Thai Curry

For a quick midweek meal we had a Thai Jungle Chicken Curry made with a jar of spice paste. The ingredients contained a typical mix of Thai spices but without coconut milk, so we thought a dry rather than off-dry white would be a better choice. We found the curry to a bit mediocre, especially in comparison with some of the excellent meals made with Green Curry pastes that we have had before.

The wine pairing was also only average. We opened a bottle of Westend Sauvignon Blanc 2009, an Australian white from the Sunday Times Wine Club and last tasted on 15 January with a Chicken Tagine.  Whilst we enjoyed the tropical fruits and citrus flavours from the wine it didn’t taste as good as with the Tagine.

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