A tough question, and one I asked myself while browsing in the wine store. Many curries are spicy, so most recommend something ripe and fruity, or sweet (Sauvignon Blanc, Riesling) . Spicy flavors tend to reduce sweetness in wine and cause the wine to taste dryer and more astringent. However, the Coconut Curry Chicken I am making is not spicy. We’ve made it once before and it is very smooth and subtle, so I decided that I wanted to pair it with something equally smooth and subtle. I was looking for something to go with the coconut flavors in the chicken. I narrowed my choices to either a Sauvignon Blanc or a Chardonnay. Sauvignon Blanc often takes on flavors of green fruit and vegetation, so I don’t think that would be as smooth and creamy as I’d like. If I got an oak aged Chardonnay though, maybe it would display some tropical fruit, and creamy flavors (like vanilla, toast, or even coconut). Yes, that sounds perfect!
Voila! I ended up with a 2009 Chardonnay from California, aged for 8 months in French oak! Check on the review here: Vina Robles Chardonnay 2009.