Because curry is aromatic and has some spice, wine has to be aromatic and fresh, served at a low temperature. Any curry is also unctuous, and it is often balanced by the neutrality of the rice. Seafood, with a sweet and aromatic flavor, adds a slight crunch. The wine can also shine on the textured side, with crunchy elements, acidity, tannins or carbon dioxide. In general, the low temperature helps a lot. Very complex or ambitious wines are not needed.