Found this one on Cooking Light's website and am excited to try it as the weather changes. Serving size: 1 cup curry and 2 tablespoons yogurt Noted in recipe: Wine match: Viognier. Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $17) is your must-try wine here, with notes of gardenia, peach, and apricot. It is full-bodied enough to meet the chickpeas halfway but crisp enough to hold up to the tangy tomatoes and yogurt. --Sara Schneider