Chicken curry, Hong Kong style, is made with commercial blends of curry powder that vary greatly in taste; the dish is usually mild and savoury. The gravy is thickened with coconut milk which, with tender potatoes, gives the dish a rich texture and lots of full flavours.
The best wines to drink with this meal need to have a compatible texture that extends and fills the diner without leaving a void. The wine's flavour notes need to be fruit driven, but excessively oaky wines will be shocking to the senses.
Cline Marsanne Roussanne 2005, Sonoma County, California
Marsanne and roussanne are the staple grapes in France's Rhone Valley, where a few vineyards (such as Chapoutier) grow marsanne from ancient vines, and where roussanne is respected as much as pinot meunier is in the Champagne growing region. Growing these two grapes in a sun-drenched vineyard in California, air conditioned by the Pacific Ocean breeze, also yields excellent results. The wine is deep and rich, with a honey-like taste and possesses a generous roundness that marries well with the silky texture of chicken curry. The rich fruit in the wine brings out the dish's spicy flavour notes.
Available for HK$166 from Golden Gates Wine (tel: 2891 8121)
Shaw & Smith Shiraz 2006, Adelaide Hills, South Australia