Pairing Indian Food with California Wine

Editor’s note: As so many trends and tastes in beverage alcohol begin at bars and restaurants, we occasionally cross-post content like this from our on-premise sister publication, Cheers.

Rasa Contemporary Indian in San Francisco reimagines Southern Indian food with California flare. Its four-year Michelin star menu showcases refined flavor profiles, and combined with the extensive California wine selection, creates a surprisingly delicate and unique duo. These are a few favorite pairings from the team at Rasa.

  • A twist on the traditional slider, Rasa’s Bombay Sliders are composed of spiced potato fritters between soft pav bread with tangy tamarind chutney and herbaceous cilantro chutney. The Bombay Sliders pair perfectly with Route Stock 116 Pinot Noir (Sonoma, CA), a classic pinot noir that is light and earthy.
  • The Genovese Basil Dosa (shown atop), with its spiced potato masala and subtle basil chutney, pairs with the Raeburn Chardonnay (Russian River, CA). With its oaky, buttery, full-bodied flavor, the wine doesn’t overpower the food or fade into the background.
  • Butter Chicken with its creamy tomato-fenugreek curry is a crowd pleaser. Paired with Patz and Hall Chardonnay (Sonoma Coast, CA), this well-balanced and complex wine has a nice acidity to make taste buds dance.
  • Rasa’s Goat Biryani, comprised of organic goat cooked in a special masala blend and flavored with mint and brown onions, is served with salna, a spiced Indian gravy. This dish has bold and spicy flavors and needs a wine to match its intensity. The Prisoner Red Blend (Napa, CA), a big, beautiful blend with aromas of fig and tasting notes of pomegranate, is made for this signature South Indian dish.


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