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Bombay Aloo Wine Pairings


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Bombay Aloo's bold and earthy flavors pair well with wines that can complement the spices or provide a refreshing contrast. Recommended wines include Pinot Gris, Gewürztraminer, Moschofilero, and Condrieu.

Best wine pairings with Bombay Aloo

Pinot Gris from Alsace has a rich texture and gently sweet profile, which pairs well with the spiced potatoes of Bombay Aloo. The subtle almond notes and honeyed fruit can complement the dish's earthy and spicy flavors, while the wine's good splash of alcohol helps to cleanse the palate. The rich texture of Pinot Gris can stand up to the bold spices, making each bite more enjoyable.

Gewürztraminer from Alsace is boldly aromatic with notes of lychee, mango, and rose petals, which can enhance the aromatic spices used in Bombay Aloo. The wine's slightly sweet profile can balance the heat from the spices, providing a refreshing contrast. The lush fruit flavors will complement the savory and slightly tangy nature of the dish, making it a harmonious pairing.

Moschofilero from Greece offers floral aromas of rose petals, citrus blossom, and violets, balanced by tart lemon, apple, pear, and peach. This delicately sweet wine is perfect for pairing with the spices in Bombay Aloo, as it provides a refreshing counterbalance. The touch of spice in Moschofilero mirrors the spices in the dish, creating a cohesive flavor experience.

A less common pairing for Bombay Aloo

Condrieu from the Northern Rhône is made from the Viognier grape and features aromatic layers of apricot, peach, and florals. The wine's low tartness and creamy notes from oak aging make it a less typical but intriguing match for Bombay Aloo. Its generous and complex profile can handle the dish's robust spices, while the fruity and floral elements add a pleasant contrast to the savory flavors.

What wine goes with Bombay Aloo?

Bombay Aloo, a popular Indian dish, features spiced potatoes cooked with a blend of aromatic spices and sometimes tomatoes and onions. The dish's bold and earthy flavors require a wine that can either complement the spices or provide a refreshing contrast. Wines with a slightly sweet profile, such as Pinot Gris or Gewürztraminer from Alsace, can balance the heat and enhance the aromatic spices. Moschofilero from Greece, with its floral and citrus notes, offers a refreshing counterpoint, while the less typical Condrieu from the Northern Rhône, with its complex and creamy profile, provides an intriguing match.

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