Was tired of the same salad and dips and kachumbers… so I tried this combination as per my sisters suggestion. Frankly I was not very keen on it but decided to give it a go anyway and the results were amazing. The tang of the wine reduces the hotness and pungency of the onions but at the same time makes it more crisp. This can be called a side dish or can be called a salad or an accompaniment or even a pickle….. It goes well with fish or chicken. You can try this as an accompaniment instead of Dahi Onion kachumber with biryani or any spicy chicken gravy. I have paired it with Chinese Sesame coated fish and it goes well with it too. So go ahead and try it….