 Wines at Planet Spice
What do you normally drink with Indian food?
If you haven’t tried wine before we hope our wine list will help you change your mind. Our wines have been chosen first and foremost because they taste good and offer great value. Secondly we have tasted them with the menu to make sure they work well with a range of dishes.
When it comes to matching food and wine there are no rules – you are in charge, but there are some useful pointers. You can choose to match or contrast. A highly flavoured dish is more likely to be complemented by a strongly flavoured wine. ‘Sweet’, warming spices will suit the contrast of a dry, more acidic wine - perhaps white, perhaps red, but don’t forget versatile rose. The refreshing sharpness of ingredients like yoghurt, tamarind and lime needs refreshing acidity in the wine to balance. Chilli can make tannic red wines seem harsh so choose soft fruity reds.
Please feel free to ask the staff if you’d like a little advice.
Selected wines available by the bottle or by glass ( 175ml)
Selected wines available by the bottle or by glass (175ml)
Lovely, blackcurrant flavours with a dry finish
Straightforward and fruity
Peppery spice notes complement the bright fruit character
Selected wines available by the bottle or by glass (175ml)
We found that these wines, although mostly on the dry side, are softer and with their more pronounced fruitiness make very versatile partners for spicy dishes of all types.
Fruity but dry, with flavours of apples and citrus
Off-dry with tropical fruit and balancing fresh acidity, handles spice well
Yes it is a bad pun, but this Rhone-style white has lovely floral perfumes and a soft, dry palate
Medium weight with floral and citrus flavours
This blend of native grapes from southern Italy is vibrantly fruity, exotic and dry
In the modern German style, vinified to dry, but with aromas and flavours of melon, gooseberry and hints of acacia, honey and lime
Classic full-tilt NZ Sauvignon, packed with aromatic, tropical fruit
Selected wines available by the bottle or by glass (175ml)
These wines all have refreshing acidity and tend to be weightier and richer as you move down the list. They will make a happy marriage with fish and seafood in particular.
Fresh & dry with an aniseed twist
Crisp and clean as a whistle, like delicate Sauvignon Blanc
Zesty fruit, with clean citrus finish
Fresh, lively acid balance with hints of pineapple and citrus
Soft, with melon fruit flavours
Bone dry, for grownups
Lots of enticing floral aromas – honeysuckle and lavenderwith hints of warm anise and ginger
Steely, crisp, bone dry. Surprisingly versatile
Selected wines available by the bottle or by glass (175ml)
The fresh acidity of these wines harmonises with sharper accented dishes, while the soft tannins make them appropriate both
for fish dishes and chilli spice.
Peppery, with soft acidity and a dry finish
Straighforward & fruity, but quite dry
Valpolicella-liked cherry bite
Fresh, aromatic, plump Pinot – great with gamey meats like venison
Ripe and lively on the palate, with spiced berry fruit characters and a rounded supporting structure
Clean, fresh, fruit – cherry, blackcurrant – and a hint of smoke
Bouncy black fruit with freshness and soft tannins
Selected wines available by the bottle or by glass (175ml)
Sourced from generally warmer climates these spicy styles are generously proportioned and just what you need to match
particularly spicy foods.
Soft and plummy
Earthy, herbal-tinged, subtly spiced, generous fruit and firm finish
Soft, generous, peppery
Spicy, with firm grip - loves lamb
Selected wines available by the bottle or by glass (175ml)
Full–flavoured and full-bodied, these are for people who like more firmly structured wines. They work well with dark meats
and stronger flavours.
Dark fruit flavours with fresh bite and some grip
Sturdy, relatively tannic - likes lamb but avoid too much spice
Ripe and very fruity, but has depth and backbone
Made from 100% Tempranillo, this wine has real depth and generosity of flavour – red fruits, almonds, black pepper,
chocolate
This list was compiled for Planet Spice by
Peter McCombie, MW
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