Being an Englishman I am proud to say that my ancestral home has developed one of the most lauded food and beverage combinations in the history of gastronomy: Eight pints of beer and a Vindaloo. This is traditionally followed by a bit of a punch-up and is celebrated by taking the following day off work whilst sitting on the loo. Sadly, Australians frown upon this ancient English custom - despite a supposed adherence to multiculturalism in this great nation. So, I too have been searching for an alternative to beer. Big red wines are definitely out - the high alcohol and tannins combine with the fiery spices to produce an unpleasant burning sensation. Big, spicy whites like Gewurztraminer tend to clash. Crisp, lean wines, like Riesling or Sauvignon Blanc/Semillon can be quite good. They are refreshing, but the flavours can get a little swamped. I think the best matches are wines with a bit of sweetness and even a bit of fizz. They have the weight to balance the food, but don't try to compete with it. Next time you have a curry, try our Chenin Blanc, Muscadello or Nicoli.