Curry Beef

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Works with Red Curry Beef · Thai Curry Beef · Spicy Beef Curry +7 more Red Curry Beef · Thai Curry Beef · Spicy Beef Curry · Mild Beef Curry · Panang Beef Curry · Massaman Beef Curry · Beef In Red Curry · Beef Vindaloo Curry · Beef Red Curry And Coconut Stew · Beef Steak With Coconut Curry Sauce

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.

Works with Red Curry Beef · Thai Curry Beef · Spicy Beef Curry +7 more Red Curry Beef · Thai Curry Beef · Spicy Beef Curry · Mild Beef Curry · Panang Beef Curry · Massaman Beef Curry · Beef In Red Curry · Beef Vindaloo Curry · Beef Red Curry And Coconut Stew · Beef Steak With Coconut Curry Sauce

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Red Curry Beef · Thai Curry Beef · Spicy Beef Curry +7 more Red Curry Beef · Thai Curry Beef · Spicy Beef Curry · Mild Beef Curry · Panang Beef Curry · Massaman Beef Curry · Beef In Red Curry · Beef Vindaloo Curry · Beef Red Curry And Coconut Stew · Beef Steak With Coconut Curry Sauce

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Curry Beef · Spicy Beef Curry · Mild Beef Curry +5 more Curry Beef · Spicy Beef Curry · Mild Beef Curry · Panang Beef Curry · Beef Vindaloo Curry · Fragrant Beef Curry With Rice · Beef Stew With Curry And Lemongrass · Beef Steak With Coconut Curry Sauce

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Spicy Beef Curry · Mild Beef Curry · Panang Beef Curry +2 more Spicy Beef Curry · Mild Beef Curry · Panang Beef Curry · Beef Vindaloo Curry · Beef Steak With Coconut Curry Sauce

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

Works with Red Curry Beef · Thai Curry Beef · Massaman Beef Curry +2 more Red Curry Beef · Thai Curry Beef · Massaman Beef Curry · Beef In Red Curry · Beef Red Curry And Coconut Stew

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Red Curry Beef · Massaman Beef Curry · Beef In Red Curry +1 more Red Curry Beef · Massaman Beef Curry · Beef In Red Curry · Beef Red Curry And Coconut Stew

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Works with Curry Beef · Fragrant Beef Curry With Rice · Beef Stew With Curry And Lemongrass

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Curry Beef · Beef Curry

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Works with Curry Beef · Fragrant Beef Curry With Rice

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.