Spice and Sula sunshine!

When we talk about the food palette, you can’t separate Indians from their spice. Connoisseurs will have you known that a particular wine must be paired correctly with the specific type of food to bring out the right flavour. At Shiro, we got a chance to experience exactly that with the spicy and sweet combinations of food and wines.

We were greeted with the sparkling Sula Brut Rose NV Champagne which went quite well with the Korean chilli potato and Malaysian sambal chicken. After, we headed to the live grill where the chef served Thai baby corn, Teriyaki mushroom, misho fish and chicken satay paired with Cono Sur Pinot Noir.

The sushi served included spicy avocado maki, spicy tuna maki and spicy chicken shiitake maki and  was paired with Hardys Riesling Gewurztraminer from Australia. The Sula Riesling complimented the hot chicken and coriander dim sums perfectly. The dessert platter of chocolate sushi, coconut and pecan tart was paired with Sula late Harvest Chenin Blanc. 

Commenting on the wines presented, Cecilia Oldne, the global brand ambassador of Sula said, ‘We have especially arranged this to show how our wines go well with the Indian taste which mostly consists of spicy food. Usually wines are a little difficult to pair with spicy food but the wines we have exhibited hear have a high sugar content which compliments well with the spicy flavour and helps neutralise it.’