Tuesday, June 3, 2008

Matching spicy food (2)

It is another spicy food night, this time Indian curry. I am drinking a 2002 Magpie Estate Gomersal Grenache with it. Grenache is the best red wine match for this type of food. The wine is full, but soft, with a silky finish and subdued tannins. It is not easy to find well made Grenache in Australia. However, the Gomersal region in the Barossa has plenty old bush vines and 2002 was an excellent vintage. The wine is made by Rolf Binder who produces an uneven portfolio of wines, but this one works well.

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