All sorts of dedicated, knowledgeable and well-meaning people have tried to match spicy food with wine. They come up with all sorts of ingenious solutions, but culinary matching of this kind remains a minefield of controversy.

Very few wines can stand up to the intense chilli-heat and spiciness of a robust curry. What’s more, there are different types of curry – and what works for one dish won’t necessarily work for another. Having said that, I can make a decent all-round suggestion which most people will like, even they don’t think it’s perfect for their favourite curry…

A Gewürztraminer makes a good match - it’s a grape variety that reaches its greatest heights in Alsace, but is now grown in Chile, Australia and New Zealand, among other places. Chile has some very good affordable Gewürztraminer - perfect for everyday curry-eating.

For something a little more impressive, I’d go for either a basic Alsace wine from any good or retailer, or the hugely floral and spicy Villa Maria Private Bin Gewürztraminer, 2005. I can’t promise that it will win a battle with a vindaloo, but I do know that anyone who likes wine will appreciate this one.

Supplier stockist
Villa Maria Private Bin Gewürztraminer 2005
around £8.50, Waitrose