Will a red work with Chicken Vindaloo or Madras curry?

Feel like Indian and a red tonight, but not sure if this will work. Any suggestions?

I went to an Indian restaurant in Soho (London) once and they recommended red Burgundy with curries. We drank a Chandon des Briailles SLB and it was pretty good. However, I would stick to less spicy (hot) dishes with wine. For an angry vindaloo I would go with beer.

There is a previous thread on what to drink with Indian food. I think most people recommended Riesling, but there was a little discussion of reds.

A well chilled Rose might work.

The New York Times interviewed the sommelier of an Indian restaurant a while back, who noted that Western diners preferred crisp or offset whites to cool the spiciness, while Eastern diners gravitated toward big tannic reds that accentuated the spiciness their palate was more familiar with.

Both types of diners liked sparkling wine pairings, of course.

Yes, reds will work.

Cru Beaujolais works best for me with spicy Indian or Mexican food.

An Indian colleague of mine likes jammy Australian Shiraz with spicy Indian food.

Thanks all, well I woosed out with a 2009 Loosen Erdener Treppchen Kabinett. Nice wine, though. I I I ended up making a Sri Lankan chicken coconut curry, which was great, but I thought to big a risk for a red. But now after dinner…