Wine for Beginners in Nepal: Red, White and What to Pair
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New to wine? A plain-language guide to red, white and sweet wine in Nepal, which wine goes with Nepali food, how to serve it and how to store an open bottle.
Wine has quietly become a regular at Kathmandu dinner parties and wedding receptions over the past few years. But for many people the wine shelf is still confusing: what is the difference between a Shiraz and a Merlot, and which one goes with mutton curry? Here is a simple starting point.
Wine is sold only to adults aged 18 and over. Please drink responsibly.
The three kinds you will see most
Red wine
Made with the grape skins, which give colour and tannin, the slightly drying feeling in your mouth. Reds range from light and fruity to heavy and bold.
- Merlot: soft, round, fruity. A good first red.
- Shiraz / Syrah: bolder and a little spicy. Stands up to rich food.
- Cabernet Sauvignon: full-bodied with firmer tannin.
White wine
Lighter and fresher, served chilled.
- Sauvignon Blanc: crisp and zesty, almost citrusy.
- Chardonnay: rounder and fuller, sometimes buttery.
Sweet and fruit wines
Many Nepali wine drinkers start here, and there is no shame in it. Sweet wines and local fruit wines are easy to enjoy and pair well with spicy snacks.
See the full range in wine.
Pairing wine with Nepali food
| Dish | Try | Why |
|---|---|---|
| Khasi ko masu, mutton curry | Shiraz | Bold enough for rich, spiced meat |
| Sekuwa, choila | Shiraz or Cabernet | Smoke and char love a fuller red |
| Chicken momo | Sauvignon Blanc or a light Merlot | Fresh acidity cuts through the jhol |
| Fish curry, fried fish | Sauvignon Blanc | Crisp white suits fish |
| Paneer and vegetable dishes | Chardonnay | Round and creamy, like the food |
| Very spicy food | Sweet or off-dry white | A little sweetness calms the heat |
One rule worth knowing: chilli makes alcohol taste hotter and tannin taste harsher. With very spicy food, a lighter, slightly sweet wine usually works better than a heavy red.
How to serve wine
- Red: slightly cool, not warm. In a Kathmandu summer, 15 to 20 minutes in the fridge before serving helps.
- White and sweet: properly chilled, two to three hours in the fridge.
- Glass: fill only a third of the glass so the wine can breathe. A 750 ml bottle gives about five glasses.
Storing wine
Unopened
Somewhere cool, dark and steady in temperature, away from the kitchen stove and windows. Store bottles with corks lying down so the cork stays moist.
Opened
Put the cork or cap back and keep the bottle in the fridge, even red. Most wines stay good for two to four days. After that they turn flat and sour, though they are still fine for cooking.
Buying your first bottles
Start with one red and one white in the mid price range, try them with food, and note which you liked. That is honestly how everyone learns. For a dinner party of eight, plan on three or four bottles, as explained in our party drinks guide.
