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Ethnic: Indian

Indian cuisine is notorious for being very, very heavily spiced. That said, a young wine with significant levels of tannins won't do the trick, as it will overload the palate. If you're interested in a red varietal to go with your meal, softer wines have excellent flavor profiles and textures that will compliment Indian spices. Try a Loire red, Beaujolais, modest Pinot Noir, fruity Zinfandel, or a Spanish Rioja.

For all of the red suggestions, white might actually be the better choice: white wine can be drunk rather than sipped. This trait makes it excellent for washing down the heavy load of spices in Indian cuisine. Try a fruity white, but make sure it still has crisp acidity. Go with Rieslings, Vouvrays, Pinot Gris and-especially-Sauvignon Blancs.

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