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Imbibe’s Chris Losh on Carmenere for Curry

Imbibe writer Chris Losh attended the Wines of Chile UK’s June 10  “Carmenere made for Curry” event at Benares on Berkeley Square, and was pretty impressed by what he found.

Basically, he says: “as a general rule of thumb, Carmenere is, indeed, a good match for spicy food” and “Certainly, I can’t think of any other wine style or grape variety that you could put up against food like this, and expect to get such a decent hit-rate of success.”

He also recommends sticking with fruitier, unoaked or lightly oaked Carmeneres, and saving the oakier versions tandoori dishes.

Check out his entire account at his Imbibe blog post: Hot Stuff.

One Response to “Imbibe’s Chris Losh on Carmenere for Curry”

  1. [...] also Chris Losh’s blog post on the event at Imbibe: “Hot Stuff“ [...]

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