Answer by: Roger C. Bohmrich, MW
There are many types of curry, so it would be helpful to know more about the specific one you have in mind.
With Thai coconut curries based on chicken or duck, try softer whites such as ripe Chardonnay-based wines from California or Southern Burgundy; Pinot Blanc or Pinot Gris from Alsace; Gewurztraminer from Alsace; and Campania whites such as Falanghina. Roses like Tavel or Provence can be successful. If you insist on red wine, try soft, straightforward ones like Cotes du Rhone and Montepulciano d'Abruzzo.
Indian Goan fish curries with coconut and curry leaves seem to work with richer Sauvignon Blancs and various dry roses.
If the "curry" includes fiery, highly seasoned Indian lamb dishes, you may want to try fuller-bodied yet still soft (neither tannic nor acidic) reds that are Grenache-based (Cotes du Rhone-Villages/Rasteau/Vacqueyras and many Australian and Spanish examples); Southern Italian reds like Primitivo; Rioja crianza/reserva in the fruit-dominated modern style; and Syrah/Shiraz that are not overly alcoholic.
About the Expert:Roger has enjoyed a lengthy career in the wine trade, and he last served as a senior executive with a major national importer. In 2006, he launched Millesima USA, a retail entity affiliated with Europe's leading fine wine mail order company. Roger became one of America's first Masters of Wine in 1993, and he has been very active as an educator and speaker at wine festivals and conferences. He hosts a community television program entitled "Wine's Simple Pleasures," and is currently working on a book of original recipes and wine pairing solutions. Visit Roger C. Bohmrich, MW's website: MILLESIMA USA LLC
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