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Extensive taste testing took place amongst the public and restaurant communities. However, in the very early stages we approached Jeffery Archer from the Food & Technology Department at Manchester Metropolitan University. He comments: The approach we took was to do taste panels, and try a wide range of wines against a wide range of curries to find out what sort of wine would suit the different kinds of curry. Intuitively we thought that a rather large, strong, red wine would go well with hot foods, but we discovered that you really needed some sweetness to cut through the flavours, and that's what has been blended in. |
