There have been a few articles recently from the ‘experts’ about what wines to have with a ‘curry’ and the general message is that white is better than red and the favoured tipple is the much recommended ‘Gewurtztraminer’. Rose is also mentioned although seen by many as lightweight and frivolous.
Eitherway, gone are the days when the only tipple was a pint of Carling but, when it comes down to it, everybody has their own favourite. In my case. it’s a pint of Doombar or maybe a can of ‘Birmingham Lager’ courtesy of the Jewellery Quarter’s Indian Brewery.