When eating curry with guests, a mature bottle of elderberry wine is the one to choose. Claire cooked three sorts of curry - Sindhi lamb, a dall and something involving tiny cucumbers - and made a couple of dips. We had Liz, David, Angie and Phil over. The food was exquisite and the wine accompanied it well, though was fizzier than ideal. Call me traditional, but I think I prefer my red wines flat. Still, it had a rounded and pleasant taste that held its own against the strong flavours in our meal. The evening was drunken and entertaining - and I needed that after a busy and difficult week at work.