The unsalted Indian cream cheese ‘Paneer’, made from full-fat cows’ milk, is often marinated, sometimes spiced with chilis and then grilled over charcoal, skewered together with green bell peppers. Green chutney on a peppermint or coriander base gives the mild cheese a bit of energy and adds fresh, vegetable flavours that can be nicely amplified by the appropriate wine selection.
Pairs well with
- The freshness & acidity of a light or medium weight Chardonnay cut through the mild creaminess of the dish as does as Welschriesling, whose acidic arc should not be too prominent.
- The herbs in the chutney and the marinade spices of the dish harmonise well with the vegetable aromas of a Sauvignon Blanc, whether they are grassy green or piquantly yellow. The frequently exotic fruit flavours of this grape variety also go well with the roasted peppers.
- A lively Grüner Veltliner with vibrant fruit is also a suitable companion, while a middle-weight, refreshing Riesling would not take a back seat to it.
- Muskateller with a bit of body adds fragrant floral highlights; these harmonise in a lively dialogue with the cream cheese and leave a feminine impression.
- A young, slightly chilled Blaufränkisch (Classic) or a rosé with some residual sugar and notes of red berry fruit would also provide a charming accompaniment to the creamy cheese.