As anyone that has a glass of red wine to an Indian meal knows, spicy food and red wine are not particularly compatible. Not only does the subtlety of the wine disappear, but the interaction with the spices often makes any taste experience that actually takes place less than satisfactory. Which is why a chilled Kingfisher is typically a better choice for gulping down a rogan josh. Or even better, to enjoy with a proper Thali - a nice mixed tapas-style tasting plate selected to the chef’s whim of the day. 

However, for those among us with a strong preference for wine over beer, for example as a result of prolonged living in Australia, where the gap in quality between the two is wide and deep, this may be less than satisfying. Or perhaps because the TexMex or Indian restaurant only have wine and not beer available - how unlikely that may ever be.

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