Spicy foods can be tricky to pair with. Generally a neutral beer or sake is the go to for most people, however, the right wine can really amp up a dish. Our Viognier has some lovely floral and honeyed notes that highlights the curry and ginger in this recipe. The wine has enough body and texture that it can stand up to such bold flavours. Other wines such as a sweet Riesling would also pair well with this dish.
