Perfect Pairing: Sula Brut And Lamb Curry
I am so excited to share this Sula Brut and Lamb Curry pairing with you.
I have a local wine shop just down the street from me that I like to visit from time to time. Courtney is one of the saleswomen in the shop who generally helps me.
Recently, Courtney—who is super customer-friendly, will call you or send you a text when something exciting comes in—texted me to tell me about a new wine from India they received.
Wow! I have never tasted a wine from India.
I couldn’t pass up how unique the wine sounded. So, of course, I had to get a bottle. Firstly, the label on the bottle was absolutely stunning. “The paisley motif – symbolic of life and eternity – has been interpreted and adopted as an auspicious motif for special occasions in India for centuries.”~ DrefuysAshby
We will get to how the wine tastes a little later on. I can’t wait to share my tasting notes with you, but it’s going to have to wait for now. Right now, I have to tell you about the delicious dish I paired the wine with.
I am a spicy food fanatic.
That said, my oh my, this curry was so good. What I love about curry is it is so versatile, you can use goat, lamb, or whatever protein you like, or seafood. Since the wine was from India, I wanted to stick with traditional Indian cuisine. You can never go wrong with curry. There are so many amazing spices in India—saffron, cumin, cinnamon, just to name a few—75% of the world’s spice production is attributed to India. You know the adage, “what grows together, goes together.” This Sula Brut and lamb curry pairing is a match made in heaven.
Lamb is one of those meats most either love or absolutely hate. I happen to love it myself. It is my favorite go-to protein when I make an Indian inspired curry. As for the wine, who doesn’t enjoy a glass of good sparkling wine?
About The Wine
“In 1999, Rajeev Samant established Sula Vineyards, Nashik’s first winery and paved the way for the emergence of India’s Wine Capital, with almost 35 other wineries following suit in the region over the next decade. The name “Sula” came from his mother’s name – “Sulabha” – and symbolized the rich, Indian heritage of his wines. This was a wine that took pride in being Indian, being the first company in the country to use an Indian logo. Today, Sula is India’s leading wine company and is leading the charge of Indian wine across the wine world.” ~ Sula Website
This Sula Vineyards Brut Tropicale 2019
Honestly, I can admit—shamefully—I had a preconceived notion of how this wine would taste. Boy, was I WRONG! I sipped the wine both with and without food.
The wine is dry, with tree fruit, brioche, and citrus notes—lots of mousse in the glass with persistent fine bubbles. The finish is a bit short with an unusual taste, faintly similar to that of light beer.
Overall, I recommend enjoying this wine with food. While it was undoubtedly sippable on its own (and a great value), it was even more delicious with food. Especially, with my lamb curry.
Here’s The Recipe
Spicy Lamb Curry
- 1 3/4 pounds lamb shoulder steaks
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 3 tablespoons curry powder
- 1 tablespoon ground coriander
- 1 1/2 tablespoon cumin
- 1 sprig fresh rosemary
- 1 1/2 teaspoon dried thyme
- 1 cup jasmine rice cooked according to directions on package
- 1 1/2 cups chicken or vegetable stock
- 1 /12 tablespoons tajin seasoning
- Heat large heavy skillet of Dutch over medium heat. Add the olive oil and butter, and add the lamb. Sear the lamb on both side to brown. Remove the lamb from the pan.
- Lower the heat to medium low and add the curry powder to the pan. Cook gently for a minute or two. Add onions and garlic and cook until softened. Return the lamb to the pan, and add the coriander, cumin, rosemary, thyme, tajin seasoning, chicken stock, and salt.
- Bring to a simmer, lower the heat to low, and cover the pot. Cook for approximately 45 minutes or until meat is very tender.
- Serve with rice and naan bread.
If you want to add even more flavor, toss in some yummy veggies, like sweet potatoes, or butternut squash after you add the stock. I tell you this dish is easy to make and is perfect for a large gathering. You can make a big batch ahead of time and have it all ready to go when guests arrive. Just whip up a quick kale salad to go alongside, and you are set.
If I must say so myself, this Sula Brut and lamb curry are now on my list of favorite pairings.
Also, check out this quick and easy vegetable curry
Welcome! My name is Pam, and thanks for visiting my blog. Food and Wine Chronicles was created to share real-world experiences in the culture. From wine reviews and wine articles to interviews with winemakers and winery visits, reviews of the latest food hot-spots to the creation of cuisine, all are meant to help educate, inspire, motivate, and connect you to the fantastic vibrant and cultured food and wine lifestyle.Learn more
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