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The hotter the curry, the more problematic the wine match. Opt for flavours to counter the heat; a full, fruity New Zealand sauvignon blanc, for example, or spicy full-flavoured rosé, or demi-sec Loire white would work. Austria’s grüner veltliner, with its hint of white pepper is a surprisingly good match and pinot blanc, or sylvaner as it is known in Alsace is remarkably versatile.