Pairings | Tandoori
One of the more successful pairings from the otherwise rather challenging sherry lunch I attended at the Cinnamon Club last week was a dish of tandoori salmon with a Valdespino Innocente fino. I tend to overlook fino in favour of manzanilla but I’m not sure it’s not a more flexible match with food.
If you’d asked me a week ago whether I thought it was a good idea to cook grouse in a tandoor oven and then to serve it with a full-bodied red I’d have said no, and no. Which shows how you can continually be surprised by this food and wine pairing lark.
Salmon is in many ways the chicken of the fish world - an ingredient you can serve in many different ways and therefore match with a number of different wines.
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.