Wines that pair with
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White · Light · Off-dry
Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.
Why it works with Pan-seared Chicken Breasts With Jamaican Curry
A lean, citrusy white like Riesling keeps Pan-seared Chicken Breasts With Jamaican Curry feeling fresh.
Red · Full · Dry
Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.
Why it works with Pan-seared Chicken Breasts With Jamaican Curry
Medium reds like Syrah/shiraz hold up well to Pan-seared Chicken Breasts With Jamaican Curry, especially when roasted or grilled.
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