Inedit means "never been done before". In co-operation with the Brewmasters of Estrella Damm, Inedit was crafted by the globally acclaimed chef Ferran Adria, Juli Soler, and sommeliers Ferran Centelles and David Seijas from elBulli restaurant. Inedit was created to pair with the most exquisite and challenging foods. Foods that contain: Citrus and Oils: ie. salads, vinegar based sauces. Bitter notes: ie. asparagus, artichokes, rucula. Oily textures: ie salmon, tuna, fatty cheese.
So, perfect with a vindaloo? We actually had it with a well-dressed salad, and I thought it did pair well. The citrus and coriander notes came through nicely, although I thought no better than a bottle of (much cheaper and more widely available) Hooegarden.