How to Pair Wine & Food | Wine Enthusiast

From Sushi to Ramen, How to Pair Japanese Food with Wine

Maria Yagoda — Thu, 06 Jun 2024 19:47:00 +0000

One might assume that Japanese food should be paired with sake, beer or whiskey—all beverages well entrenched in the island nation’s drinking scene. But the spectacular diversity of Japan’s culinary offerings opens the door to fantastic wine pairings, which can complement and enhance their complexity of flavor and texture. Whether you’re eating tonkatsu ramen on the island of Kyushu or going on a takoyaki crawl of Osaka, there’s a sensational wine to go with it.

We tapped wine experts with a deep love for Japanese food for their recommendations, which turned out to be just as varied as Japan’s cuisine. For example, Nobuhide Otsuka, a seasoned sommelier who oversees the beverage program at Sézanne in the Four Seasons Hotel Tokyo at Marunouchi, gravitates towards French wines, recommending softer, aged Pinot Noirs for dishes like agedashi tofu and flowery Alsatian Riesling for shrimp tempura. On the flip side, Kevin Reilly, director of wine and spirits at Fontainebleau Las Vegas, pairs umami-rich tonkatsu ramen with off-dry German Riesling or Spanish Rioja.

No matter what direction you choose—New or Old World, subtle or bold—these pairings prove that Japanese food is enhanced by a well-chosen pour. Here our suggested pairings, picked by the experts.

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The Best Wine for Omakase: Red Burgundy or Blanc de Noir Champagne

Omakase is not a single dish, but rather a progression of bites dictated by the chef, most often featuring sushi. While omakases can vary greatly, there are certain things you can expect. Typically, an omakase progresses from lighter to richer, heavier fare, and you want your wines to reflect that. Dry white wines like Champagne and Chablis are safe bets for a progression of sashimi, but there’s lots of room for creativity.

Mayumi Kobayashi-Loye, sommelier at sushi master Edowan Yoshida’s Yoshino in New York City, offers a wine and sake pairing that echoes the culinary influences of the chef. “Chef Yoshida’s otsumami courses can range from traditional Japanese to courses that have French influences, so I lean towards pairing his French-influenced courses with Champagne or a white Burgundy,” she says.

For the sushi courses, Kobayashi-Loye encourages guests to pair his tuna, sourced from Toyosu Market’s prestigious auction, with a red Burgundy. “In my personal opinion, having the world’s top tuna is reason enough to celebrate, but pairing it with an incredible red Burgundy or an outstanding Blanc de Noir Champagne just takes it to the next level,” she says.

Of course, the styles of omakase, which literally means “I’ll leave it up to you” in Japanese, varies widely. At SUMI, a restaurant located at Janu Tokyo, chef-sommelier Tatsuya Fujimori likes to select standout wines from various regions of Japan, to serve “in harmony with the Japanese ingredients.”

For example, he pairs sea bream sashimi with a white wine made from koshu, a grape variety indigenous to Japan’s Yamanashi Prefecture. “It has a citrus flavor and refreshing acidity,” he says. “The savory taste that develops in the latter half of the wine complements the taste of sashimi.”

Wine Enthusiast recommends:

Domaine Henri Rebourseau 2018 La Brunelle (Gevrey-Chambertin)

Aromas of concentrated black cherry, a touch of cassis, rose and thyme currently present on the quiet side. The palate is bold with a persistence of ripe black cherry and wild strawberry. Round grippy tannins cling onto its cherry core that lingers into its long finish. Approachable now. 94 Points — Anna-Christina Cabrales

$149 Chateau Cellars

Canard-Duchêne NV Charles VII Blanc de Noirs Brut Pinot Noir (Champagne)

With Pinot Noir to the fore, this Champagne, named after the King of France who defeated the English to end the Hundred Years War, has richness and a light touch of tannin. The dosage offers a warm, ripe aftertaste. Drink now. 91 Points — Roger Voss

$79 Wine.com

Illustration by Eric DeFreitas

The Best Wine for Beef Udon: New World Pinot Noir

There are countless styles of beef udon, so you’ll want to pay attention to ingredients. “Every chef’s udon recipe is considered ‘ban ryu,’ meaning ‘10,000 ways,’” says Daniel Bennett, beverage director and sake sommelier at The Omakase Room and Sushi-san in Chicago. “The spectrum widens if you are torn between yaki udon or udon soup! Focus on the protein and the fact that the vegetables and herbs are piled high.”

But with any beef udon dish, “a New World Pinot Noir’s vibrant acidity acts like a chef’s knife and its dynamic fruit and tertiary qualities can blend into any culinary mosaic,” he says. He suggests a glass of 2020 RAEN Royal St. Robert Sonoma Coast Pinot Noir, which he feels “is as thoughtful as a chef’s family recipe.”

This particular style and bottles works because “this Pinot, with flavors of cherry compote turned cola, strawberry-like acidity and old-growth forest aromas plays rhythm to any beef udon solo,” he says.

Illustration by Eric DeFreitas

The Best Wine for Agedashi Tofu: Aged Pinot Noir

Crispy cubes of tofu in a sweet and savory sauce calls for a wine pairing that won’t overpower it. “There is no need for strong wine for the light flavor of tofu,” says Otsuka. “The food itself is a dish where you can enjoy the taste of the ingredients, like the sweet bean flavor of tofu and the aroma of high-quality bonito stock.”

He gravitates towards a soft, very aged Pinot Noir “with a dashi-like aroma” to enhance the flavor of the soybeans. Also, the dish is often topped with bonito flakes, and “the aged aroma of bonito flakes and the aroma of aged Pinot Noir go well together.” He suggests a 1985 Arbois – Cuvée Special Pinot Noir Magnum – Domaine Rolet.

Illustration by Eric DeFreitas

The Best Wine for Shrimp Tempura: Riesling, Chardonnay or Sancerre

The process of frying rich, crunchy shrimp tempura gently steams the shrimp inside of the batter, bringing out its sweet flavor. Otsuka suggests “a flowery Riesling or rich-acid Chardonnay that doesn’t have an oaky feel.” You want to find a wine that “nestles in with the richness of the oil and the sweetness of the shrimp.” He points to a 2021 Riesling Cuvee Theo – Domaine Weinbach or a 2018 Pouilly-Fuisse La Croix VV – Robertb Denogent.

A crisp Sancerre would be another lovely option, according to Kevin Reilly, director of wine and spirits at Fontainebleau Las Vegas. “A crisp, dry and mineral-driven white wine highlighted by grapefruit and fresh tarragon characteristics complement shrimps’ delicate flavor, but contrast the slightly salty and sweet batter,” he says.

Wine Enthusiast recommends:

Laporte 2022 Le Grand Rochoy Sauvignon Blanc (Sancerre)

This elegant Sancerre is confident in its own skin. Golden apple, freshly cut grass, sage brush and dried white blossom open on the perfumed nose along with subtle hints of vanilla baking spice. The wine saunters across your midpalate with well-integrated flavors that are in chorus with the nose. Editor’s Choice. 94 Points — Reggie Solomon

$39 Wine.com

Illustration by Eric DeFreitas

The Best Wine for Takoyaki: Dry, Sparkling Riesling

A crispy, ball-shaped Japanese snack that’s often filled with octopus, rich takoyaki calls for something dry, cold and crisp. Kobayashi-Loye suggests pairing a dry, sparkling Riesling with the snack.

“Takoyaki is my absolute favorite street food,” she says. “If public drinking were allowed in New York City, I’d walk around the summer street festivals with an ice cold glass of Von Winning’s Riesling Sekt Extra Brut—a dry sparkling Riesling by one of my favorite producers—in one hand and a plate full of takoyaki with all of its glorious toppings in the other.”

Illustration by Eric DeFreitas

The Best Wine for Kobe Beef: Right Bank Bordeaux or Vintage Rosé Champagne

David Bérubé, beverage director at l’abeille, l’abeille à côté and sushi ichimura in New York City, suggests two possible directions, both of which play up different attributes of the Kobe beef: a slightly-aged Right Bank Bordeaux, which is Merlot, or a vintage rosé Champagne.

With the Bordeaux, you can “play with the lushness and smoothness of the Merlot to match the impression of sweetness given by the beef while matching the fruit-wrapped tannins of the wine with the high marbling of the meat,” he says.

Alternatively, the more adventurous route of an aged rosé Champagne would “play with the umami flavors in the Kobe and the mushrooms notes that you often get on aged Champagnes,” he says. “It also never hurts to bring an element of freshness to a rich cut of meat with the natural acidity and moderate carbonation that one will find in such Champagne.”

Wine Enthusiast recommends:

Vieux Château Brun 2019 Tradition (Pomerol)

Owned by the same family for four generations, this estate’s latest release is dense with black fruit and dark chocolate flavors. It is full-bodied, needing some more aging. Drink from 2024. 90 Points — R.V.

$45 Lush Wine and Spirit

Pol Roger 2018 Rosé Brut (Champagne)

There is still some youth in this Champagne. Its red fruits and balancing acidity and texture are finely poised, the wine showing its good percentage of Pinot Noir in the blend. It is already rich and will gradually move into greater maturity. Drink now for freshness or wait until at least 2026 for maturity. 94 Points — R.V.

$149 Wine.com

Illustration by Eric DeFreitas

The Best Wine for Tonkatsu Ramen: German Riesling or Spanish Rioja

Yet again, you have an option to go red or white. Reilly proposes two different routes—the first being off-dry German Riesling because “the high acidity of this grape cuts through the flavor of rich fried pork,” he says. “Its light sweetness, highlighted by citrus and stone fruit characteristics, play well with full-flavored broth that may or may not have some spice and heat.”

But red could also work here—specifically, a Spanish Rioja. “Tempranillo’s sweet and tart red fruit characteristics and full-flavored American oak profile can contrast pork’s richness, but also complement the rich full-flavored broth,” he says.

Wine Enthusiast recommends:

Joh. Jos. Prüm 2022 Wehlener Sonnenuhr Kabinett Riesling (Mosel)

Elegant kabinett, delivering freshness, and complexity with a subtle fruit appeal. This features pear and grapefruit midpalate, with ground ginger and elderflower that are well supported by the vibrant acidity and mineral elements, imparting balance. This will open up its bouquet even more with some age. 92 Points — Aleks Zecevic

$72 K&L Wines

Bodegas Benjamin de Rothschild & Vega Sicilia 2019 Macán Clásico Tempranillo (Rioja)

This dark violet-colored wine has aromas of cranberry, milk chocolate and rose. Milk chocolate transitions to the tastebuds and is accompanied by black cherry, blackberry, violet and orange-zest flavors. A layer of velvety tannins lingers on the tongue and gums. 92 Points — Mike DeSimone

$69 Wine.com

Illustration by Eric DeFreitas

The Best Wine for Pork Gyoza: Italian Pinot Noir

Kat Hawkins, wine director at Miru in Chicago, says that the rich, decadent flavors of a succulent pork gyoza “require something with more depth and concentration.” In particular, Pinot Noir, ideally from Italy.

“Any time pork is involved, you need a light-bodied red with lots of fruit flavor,” says Hawkins. “Pinot Noir in any fashion will do, but the Pinot Noirs from Italy are extremely exciting and well made. Rottenstiener Pinot Noir from Alto Adige is brilliant in color, depth and flavor and would be the perfect pairing.”

The Best Wine for Chicken Katsu: Jura Savagnin or Blanc de Blancs Champagne

Because this is a rich, deep-fried dish that requires even more oil than tempura, Otsuka advises finding a wine with significant body. He’d recommend a Savagnin (not to be confused with Sauvignon) from the Jura area of eastern France that is not oxidatively aged.

“The refreshing acidity and spices derived from Savagnion and hint of oak barrels make rich dishes easier to eat,” he says.

Of course, fried chicken and Champagne are beloved companions for a reason, and it’s Daniel Bennett’s favorite “high-low pairing.” He feels that “a thoughtful Blanc de Blancs Champagne is perfect,” he says. “Do yourself a favor and go millésime, or vintage, for impact.”

Wine Enthusiast recommends:

Rijckaert 2020 Grand Elevage Vieilles Vignes Savagnin (Arbois)

Instead of aging only in steel tanks, yeast tops a portion of the Savagnin tanks. The result is a delicate wine with acidity and a bready character. White fruits form a contrast. It is a fine wine ready to drink. 90 Points — R.V.

€ 32.70 Enclave Vinotheque

De Saint Gall 2012 Orpale Blanc de Blancs Grand Cru Brut Chardonnay (Champagne)

A blend of Chardonnay from three Grand Cru villages on the Côte des Blancs give this Champagne both toasty maturity and rich white apple and lemon aromas. The wine has a long, intense flavor and a dense texture showing a vivid aftertaste. Drink this wine now. Cellar Selection. 93 Points — R.V.

$159 Total Wine & More

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The post From Sushi to Ramen, How to Pair Japanese Food with Wine appeared first on Wine Enthusiast.

Cracking the Code on the Toughest Food and Wine Pairings

Nils Bernstein — Thu, 30 May 2024 14:12:36 +0000

There’s some truth to the idea that some foods are less amenable to wine than others. But we believe challenges are meant to be embraced; there is no such thing as a food that doesn’t go with a wine you love. Wine eventually washes the food out of your mouth anyway.

That being said, when you find the just-right flavor combination, it takes a meal to an entirely new level. So, while we all have taste preferences when it comes to food—and let’s not forget that wine is essentially food—we decided to look at some of the hardest ingredients to pair and find the wine styles (and specific bottles) that make them sing.

From artichokes and asparagus to chili pepper and, yes, chocolate (which is far harder to pair with wine than most think), we’ve solved the most “impossible” food and wine pairings known to gourmands.

The Best Wine for Artichokes: Grüner Veltliner

Artichokes contain a substance called cynarin, which manages to make wine taste alternately—and sometimes, bizarrely, simultaneously—sweet and metallic. A proposed solution is to give up on wine altogether, but what’s so bad about a little sweetness and a metal edge? Pick a wine that can swing with both, like Grüner Veltliner. It’s often made with a hint of residual sugar to round out its tart citrus and gooseberry notes, and its peppery and gravelly minerality don’t suffer from veering into overly metallic territory.

Schloss Gobelsburg 2021 Ried Renner Grüner Veltliner (Kamptal)

This is ripe, with verbena, citrus-oil, white-peach and Jonagold apple flavors seamlessly layered, but there’s firm acidity to keep this balanced. Spice details are carrying through a long, floral finish. Still a bit tight, but this unfurls nicely with air. 93 points. — Aleks Zecevic

$54.99 MacArthur Beverages

Fischer 2020 Smaragd Privat Grüner Veltliner (Wachau)

An elegant, silky version of Veltliner, this bottling offers a lot of earth and mineral framing the core of crunchy apple, yellow plum and grapefruit notes. The citrusy finish is persistent and well balanced. This is precisely made for the fresher style. 91 points. — A.Z.

$43.99 The Cellar d’Or

The Best Wine for Asparagus: California Chardonnay

The intense chlorophyll flavor of asparagus works on the plate but can clash in the glass. Like artichokes, it, too, can make wines taste metallic. Sauvignon Blanc is often mentioned as an option since it comes with its own powerfully “green” notes, but in practice it lays vegetal on vegetal for an unpleasant overall experience. Instead, think about what goes well with asparagus—namely, butter and lemon—and opt for a high-acid wine with a hint of oak, like a balanced California Chardonnay. Skip the oak bombs, but you shouldn’t be drinking unbalanced wines anyway.

Alpha Omega 2021 Toyon Vineyard Chardonnay (Carneros-Napa Valley)

Toasted and buttered baguette aromas waft from the glass as this creamy-textured yet lively wine brings poached pears, candied pineapple, vanilla and white pepper nuances to the palate. Complex and layered, the wine beautifully matches richness with finesse. Best 2025–2032. 97 points. — Jim Gordon

$160 Alpha Omega

Sangiacomo 2022 Four Siblings Chardonnay (Sonoma Coast)

The captivating nose of this wine expresses aromas of Anjou pear, honeycomb, marzipan and white flower. On the palate, a kaleidoscope of fresh Golden Delicious apple, pear and Rainier cherry flavors come with a subtle kiss of fresh sage and thyme. A very long finish dances between plush acidity and aromatic intensity. 96 points. Editor’s Choice. — Tom Capo

$70 Sangiacomo Wines

The Best Wine for Blue Cheese: Amarone della Valpolicella or Zinfandel

It’s not that it’s hard to pair wine and blue cheese; two of the wine world’s classic pairings, after all, are Port with Stilton and Sauternes with Roquefort. The salty-sweet combination works perfectly in both cases, and you could extend this to include any off-dry wine or even cider. Dry wines can work too. Look for plump fruit-forward reds that hint at sweetness despite being vinified dry, and preferably with a little spice to complement the cheese’s piquant flavors. For blues that tend toward sweet and fudgy, like Gorgonzola Dolce and Cambozola, an Amarone della Valpolicella, made from partially dried grapes, shows complementary dried fruit, chocolate, cinnamon and pepper. With sharper, spicier blues like Roquefort and Stilton, a jammy Zinfandel is terrific, boasting ripe berries, baking spices and a hint of cigar.

Brigaldara 2017 Case Vecie Red (Amarone della Valpolicella)

This single-vineyard Amarone is high in the hills of the Valpantena Valley and opens with aromas of macerated black cherries steeped in anise and clove that then evolve into notes of forest floor and dried herbs. Finesse is driven with a balance between wild plums, savory and oolong tea notes that are guided by the elegant tannins and mouth-watering acidity on the end. A classic wine. Drink Now–2045. 94 points. Cellar Selection. — Jeff Porter

$79.99 Sokolin

Robert Biale 2022 Dickerson Vineyard Zinfandel (St. Helena)

Aromas of Bing cherry are greeted by flavors of mixed citrus, mint and wafts of cedar. It’s a sophisticated, detailed and intriguing wine with fine-grained tannins and a mouthwatering, long finish. Beautifully crafted and nuanced. Drink now or hold for continued aging. 96 points. Cellar Selection. — Elaine Chukan Brown

$75 Robert Biale Vineyards

The Best Wine for Cabbages: Viognier

Cabbages and their cruciferous buddies like Brussels sprouts, broccoli, cauliflower and kale exude sulfurous compounds that can make even the freshest wines seem skunky. Oak can exacerbate the issue, and even high-acid wines—usually the solution to difficult pairings—can lack the softness they crave. Think about it: these vegetables want to be sautéed or roasted with butter or oil, and go beautifully with cheese. A fuller-bodied and lower-acid unoaked wine like Viognier can be magic here, with unexpected tropical and floral notes.

Materra Cunat Family Vineyards 2022 Estate Viognier (Oak Knoll District)

This smooth, broad and well-balanced wine is lush and full-bodied, packed with Bartlett and Anjou pears but underlain with a crisp apple acidity. While delicious now, the barrel-fermented wine has the structure to age and improve through at least 2028. 93 points. — J.G.

$34 Materra Cunat Family Vineyards

E. Guigal 2020 Viognier (Condrieu)

An exuberance of perfectly ripe yellow and white peaches, apricots, melon, pineapple and delicate white floral aromas overflow from the glass. The palate is luxurious and balanced, with an abundance of melon, dehydrated pineapple, apricot, quince, candied ginger and oak spice. Impressive acidity accentuates its stone finish and helps reset the palate for another sip. 96 points. Cellar Selection. — A.C.

$79.99 Wine.com

The Best Wine for Chili Pepper: Warm-Climate Rosé

Riesling is, of course, one of the world’s great wines, but let’s free ourselves of the idea that the only solution to pairing wine with spicy food is an off-dry Riesling. Sugar and spice works best if there’s some sweetness in the dish as well, and hey, some people want a dry wine with their Thai food. The tannins in red wine can turn bitter in the presence of spicy chili. Instead, reach for warm-climate rosé, which has body and ripe fruit that feels mischievous rather than combative, like dipping fresh mango in Tajín.

Pinea 2021 Korde Rosé Rosé (Ribera del Duero)

This deep-hued rosé has a bouquet of cantaloupe, cherry and pomegranate. It is full in the mouth and offers raspberry, red plum, fennel frond and dried sage flavors with a note of orange zest that lingers on the taste buds. 93 points. — Mike DeSimone

$59.95 Finding Wine

Walla Walla Vintners 2023 Sangiovese Rosé (Walla Walla Valley (WA))

I clearly need to be drinking more rosé made with Sangiovese. This version packs all the nectarine, strawberry and earthy daisy aromas you can handle. Then, flavors like red cherry, pink grapefruit and lemon zest join with zippy acidity to boost your palate like a can of nitrous oxide added to a stock car. 92 points. — Michael Alberty

$25 Walla Walla Vintners

The Best Wine for Chocolate: Ruby or Tawny Port

We’ve all seen the gushing wine-and-chocolate pairings that pop up on social media (and in grocery and wine shops) around Valentine’s Day (and Mother’s Day, and Easter and Christmas…). And yes, it would be great if your favorite wine was the perfect match for chocolate. Unfortunately, it’s likely not. Just as extra-añejo tequila isn’t the perfect chocolate match they’d like you to believe, things like alcohol, tannins, bitterness, acid and all the things we love in wine don’t always dovetail with sweet, rich chocolate confections. This is what Port was made for. No matter the style, it has its own chocolatey notes along with other chocolate-friendly flavors. The tannins of vintage port can be a little harsh with chocolate, but opt for ruby port if you love fruit and chocolate together, or tawny port if you’re partial to nuts, toffee and caramel. Pure pleasure.

Messias 2011 Colheita Tawny Port (Port)

Aged in wood, this tawny style of Port is moving effortlessly from fruit to the flavors of wood and spice, backed by spirit. It is a fine wine that is ready to drink. 92 points. — Roger Voss

$37.98 Vintage Wine & Port

Cockburn’s NV Ruby Soho Port (Port)

Taking its name from the bar and restaurant district in London, this Port is a classic soft ruby. Sweet but with an underlying structure, the wine’s black fruits are ready to drink. 88 points. — Roger Voss

$37.99 Yiannis Wine

The Best Wine for Eggs: Pinot Noir

Here the sulfur issue raises its stinky head again, complicated by the tension between the unctuous yolk and the lean white. Despite eggs loving buttery, lemony Hollandaise sauce, don’t reach for a buttery wine. The dish you want to reference is oeufs en meurette, which is kind of like boeuf Bourguignon with eggs instead of meat. The tannins in red wine cleanse the eggs’ richness so no sulfur comes through. While reds work best when the egg dish involves meat, a lighter-bodied red, like a young Pinot Noir, can bond with everything from a simple scramble to a bacony quiche. Oh, and Champagne—eggs always go with toast (and therefore Champagne’s signature toasty notes).

Holocene 2022 Memorialis Pinot Noir (Yamhill-Carlton)

100% whole-cluster fermented, this aromatic set of briary and brambly red fruit makes me want to dab it on my pulse points. Leathery tannins and crisp acidity join forces with tangy flavors of raspberries and rooibos tea with a lemon wedge. Enjoy 2024–2037. 97 points. Cellar Selection. — M.A.

$69.95 Avalon Wine

Jean-Baptiste Jessiaume 2021 La Fosse Premier Cru (Rully)

A rose bouquet is delicately framed by sour cherry, wild strawberry, rhubarb and baking spice on the nose. Youthful tannins support fresh thyme, clove and vanilla on the palate that dominate its cherry core, hinting for additional cellaring or a proper decant. 92 points. — A.C.

$50.40 Saratoga Wine

The Best Wine for Barbecue and Smoked Dishes: Txakoli or Vinho Verde

Just as vegetal-on-vegetal doesn’t work with asparagus, resist the recommendations to pair smoked foods with smoky wine, like the white wines Pouilly-Fumé or Alsatian Pinot Blanc, or reds like South African Pinotage or Syrah from the Northern Rhône. You wouldn’t put a smoky dressing on smoked salmon, after all. Think of how sharper condiments like mustard, pepper and vinegary coleslaw go so well with smoked dishes and you’ll get a sense of why gently effervescent, lower-alcohol wines like Txakoli and Vinho Verde work so well. Bright and refreshing, but without being harshly carbonated or boozy, they lift up any smoked dish, from fish and cheese to long-cooked barbecue. Txakoli tends toward the herbal, while Vinho Verde hits like a savory limeade.

Bodega Berroja 2021 Berroia Txakoli Txakoli (Bizkaiko Txakolina)

This light-straw-colored wine has a subtle nose of pineapple and grapefruit. Tropical and citrus fruit flavors appear on the palate along with savory dried mountainside herb notes and a hint of rose petal that lingers into a refreshing finish. 90 points. — M.D.

$22.99 Wine Transit

Aveleda 2022 Solos de Granito Alvarinho (Vinho Verde)

While there is a strongly mineral texture, the wine also has a ripe, rounded edge that gives it weight. Creamy Alvarinho shines strongly, illuminating the wine’s power. Drink from 2025. 94 points. — R.V.

$15.99 Station Plaza Wine & Spirits

The Best Wine for Vinaigrettes: Sauvignon Blanc

The first thing to do before opening the bottle is to make your vinaigrette more wine-friendly to begin with. Don’t make it too vinegar-heavy, and add a dollop of mayo, some minced herbs, a pinch of sugar or honey. You can’t get around needing a high-acid wine but you also need more personality than the sort of innocuously light and crisp porch-crusher whites that are easy fall-backs with vegetables. This is where Sauvignon Blanc shines. No matter where in the world it’s grown and vinified, it shows brisk acidity with a light to medium body and various herbs, but with fresh ripe fruit notes that can range from citrus and apple in cooler climates to deep tropical and melon notes in warmer regions. It always stands proudly with vinaigrettes.

Château de Tracy 2019 101 Rangs Sauvignon Blanc (Pouilly-Fumé)

Pouilly Fumé can be multifaceted and complex, and this wine is a perfect example. Gold in color with a decidedly herbal nose, this wine immediately dives into overripe green pear, dried summer field grass, white nectarine, orange marmalade and forest floor, while flirting with brioche. Inklings of chalkiness revel on the midpalate along with notes of thyme and dill. Drink now, but this elegant wine can continue to develop through 2029. 96 points. Editor’s Choice. — Reggie Solomon

$149.99 Hamptons Palm Beach

Astrolabe 2022 Sauvignon Blanc (Marlborough)

Zingy lime, pineapple rind and guava aromas—flanked by ground white pepper, bell peppers and dried herbs—burst from the glass of this aromatic, layered Sauvignon from a consistently solid producer. There’s a slightly chalky texture and a pop of flavor on the palate. Food-friendly but easy solo sipping, this is a steal for the price. 92 points. Editor’s Choice. — Christina Pickard

$19.99 Wine.com

The post Cracking the Code on the Toughest Food and Wine Pairings appeared first on Wine Enthusiast.

All Greek to Me: How to Pair Greece’s Most Iconic Dishes with Wine

Maggie Hennessy — Mon, 13 May 2024 15:31:18 +0000

For a country with a total land area similar to the size of Alabama, Greece is remarkably geographically diverse, ranging from forested mountains to endless miles of rugged coastline. It’s a similar story of variety when it comes to food.

“Greek cuisine runs the gamut, and a lot of it depends on where in the country you are,” says Charles Bililies, founder and CEO of Souvla, the San Francisco-based mini-chain of fast-fine Greek restaurants. “Of course, Americans are most familiar with the islands, which tend to feature mostly seafood with simple olive oil and lemon vinaigrettes. If you go up north to the mountains, you’ll find more proteins—like pork, lamb and goat—and a lot of richer braised dishes.”

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Pairing wine with Greek food can feel daunting at times, though Bililies is steadfast that the answer lies within the more than 300 indigenous varietals planted in Greek soil today.

“You should be drinking Greek wine with Greek food!” he says. When feasting on olive- and lemon-soused fish, drink bright, fresh whites like Assyrtiko from Santorini. If digging into heartier proteins, sip on red wines like grippy Xinomavro from the north or elegant Agioritikos from the Peloponnese peninsula on the mainland’s southern edge.

To walk us through what wines (mostly, but not all Greek) pair best with classic Greek dishes, we recruited three sommeliers to guide the way. From soup, salad and eclectic mezze platters to charred meat and seafood and rich baked pasta, here are pros’ top picks.

Illustration by Eric DeFreitas

The Best Wine for Greek (aka Village) Salad: Orange Wine

Salads are notoriously tricky to pair with wines, but Marie Cheslik, sommelier and co-founder of wine education platform Slik Wines, has a faithful trick. “You’ll never really be able to pair with every single component, so think about highlighting one or two things instead of pairing with everything in the salad.”

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Village salad—which packs fat hunks of tomato, cucumber, feta and red onion—is quintessentially Greek because of the requisite salty cheese, fatty Greek olive oil and earthy, peppery oregano. These ingredients are an excellent match for an aromatic skin-contact wine, which will “highlight the earthy notes,” Cheslik says. Opt for an orange wine that’s spent a little less time on the skins, for a bit less funk and more elegance and juiciness—though still enough freshness to match the acidic tomatoes and vinegary dressing.

Wine Enthusiast recommends:

Caruso & Minini 2022 Arancino Orange Biological White (Terre Siciliane)

While orange wine gets its name from skin contact that gives it the color rather than the flavor, it happens that the Caruso & Minini is vibrantly citrusy on the nose at first, and then offers aromas of white flowers, white tea, yellow apple, melon and unsulphured apricots. The citrus blossom note is high toned and delicate, balanced by a toothsome quality from tannins. An ideal introduction to this style. Best Buy. 90 Points — Danielle Callegari

$19 Wine.com

Illustration by Eric DeFreitas

The Best Wine for Avgolemono: Moschofilero

For this comforting, lemony chicken-and-rice soup thickened with egg, Amber Pike, head sommelier at Andros Taverna in Chicago, wants a mild-mannered, medium-bodied white. She reaches for varietals like Moschofilero, which is made from the aromatic grape of the same name that grows mainly on Greece’s Peloponnese peninsula.

Aromatic, pink-skinned Moschofilero has beautiful stone fruit notes and a gently floral aroma. “It’s citrusy, not super light bodied, but not intense like Assyrtiko,” she says. “It’s an easygoing, often floral wine. Domaine Skouras is the best I’ve had. It has this distinct dill smell on the nose, which is often a garnish on avgolemono; I like to reinforce those flavors.”

Wine Enthusiast recommends:

Skouras 2022 Moschofilero (Peloponnese)

From high-elevation plots in the Mantinia region comes this dry, floral Moschofilero, an indigenous white wine grape grown throughout Greece but especially in the craggy mountains of the Peloponnese. The nose and palate have Moschofilero’s trademark white flowers, stone fruit, and lemon juice and zest, with a long, zesty finish. 88 Points — Emily Saladino

$22 Wine.com

Illustration by Eric DeFreita

The Best Wine for Saganaki: A Refreshing, Citrusy White, Like Trebbiano

“Flaming cheese? Yes, please,” says Cheslik, of the beloved appetizer in which sturdy sheep’s milk cheese is flambéed tableside to resounding cries of “Opa!” To wash it down, she wants something with enough bright acidity to cut through that fatty, salty cheese, like Trebbiano d’Abruzzo. It’s a fruity white with bracing acidity and a hint of nuttiness on the finish to match the subtle funk of the fatty cheese. “Imagine this zippy, crisp white wine from the seaside region of Abruzzo akin to squeezing a fresh lemon on any dish,” she says.

Wine Enthusiast recommends:

Masciarelli 2021 Marina Cvetic Trebbiano Riserva Trebbiano (Trebbiano d’Abruzzo)

The nose is acidic and textured, yet not without sweetness, with aromas of yellow apple, pineapple, lemon and vanilla. These notes all continue on the rich palate, where the vanilla element in particular grows weightier, but a blast of acid keeps things from becoming maudlin. 90 Points — D.C.

$ Varies Saratoga Wine

Illustration by Eric DeFreitas

The Best Wine for Lamb Gyros: A Light, Chilled Red, Like Agiorgitiko

Usually when Bililies is digging into this classic Greek street food dish of paper thin, spit-roasted lamb rolled into a pita with lettuce, tomato, onion and tzatziki sauce, he’s drinking a beer, which he insists is the best pairing. But if he’s craving wine, “I’d opt for a light, chilled red,” like Agiorgitiko, which also happens to be the most widely planted red grape in Greece. Traditionally grown in the Nemea region of the Peloponnese, it’s now found throughout the country including Attikí and Macedonía.

You May Also Like: A Wine Lover’s Guide to Greece’s Peloponnese

The versatile grape can produce several styles. In this case, go for the lighter-bodied red produced using carbonic maceration, with plummy fruit and enough acidity to cut through the fatty lamb meat and creamy sauce. The warm, peppery spice and long finish will complement the herbs and spices of the marinade and tangy yogurt sauce.

Wine Enthusiast recommends:

Gaia Wines 2022 Monograph Agiorgitiko (Peloponnese)

A bright, easy-drinking dry red wine with infinite food-pairing potential, this juicy red wine made from Greece’s indigenous Agiorgitiko grape is a good bottle to suggest to the Cru Beaujolais lover looking for something new. There are tart raspberries, blackberries and sour cherries bursting onto the palate, and the long finish is tart with a lovely tannic texture. Serve with a slight chill and pair with everything from burgers to cheese boards and beyond. Best Buy. 90 Points — E.S.

$14 Wine.com

Illustration by Eric DeFreitas

The Best Wine for a Greek Mezze Platter: Orange Wine or Assyrtiko

Greek mezze platters can run the gamut from stuffed grape leaves, olives and bread to funky, briny taramasalata, hummus and grilled meat skewers. The accompanying wine should play nicely with an eclectic mix of flavors without getting lost—hence why Pike likes steering customers toward skin-contact or orange wine that’s not too funky, much like Cheslik’s strategy with Greek salad.

“The orange wines I bring are very accessible, very clean, but still have character,” like Greek orange wines made from the Muscat of Alexandria grape, with notes of orange blossom and apricot. “It’s something special with a little texture, so it’s not going to fall away, but it’s also not going to compete with any food,” she says.

She also recommends Assyrtiko. “Just drink Assyrtiko with everything,” she says. “It’s bright, fresh, not too complex, with screaming-high acid—almost like a palate cleanser,” she says. “Have a bite of taramasalata, a sip of Assyrtiko, then an olive. Mmm.”

Wine Enthusiast recommends:

Pepe Mendoza 2022 Pureza Moscatel de Alejandría (Alicante)

Pale straw in color, this wine has a nose of Gala apple and river rocks. A bone-dry Moscatel, it is savory on opening with flavors of sage leaf, almond and brined green olives backed by soft acidity and notes of lemon and pear. It has a nice bit of heft on the palate and leaves a drying sensation it its wake. 93 Points — Mike DeSimone

$15 Decántalo

Illustration by Eric DeFreitas

The Best Wine for Moussaka: A Lighter-Bodied Red, Like Agiorgitiko

Some say the Peloponnesian Agiorgitiko wine is like Pinot Noir, “which might offend a French person,” quips Pike. However, she loves this wine for its silky tannins, brightness and sometimes salty, tomato leaf-like quality. The last of those descriptors makes it a particularly delicious partner to moussaka, the rich, layered dish of eggplant and beef in tomato sauce, topped with béchamel. “I love tomato with tomato,” Pike says. “You have a richness, which really plays with béchamel and all the cheese. You have silky with silky, so there’s a textural similarity.”

Wine Enthusiast recommends:

Nasiakos 2018 Nemea Agiorgitiko (Nemea)

You might catch a whiff of freshly cracked black pepper among the red fruits on the nose of this ruby-colored, Peloponnesian wine. On the palate, the wine’s fruit flavors take a backseat to balanced acidity and a strong tannic finish. Serve with food. 88 Points — E.S.

$ Varies Applejack Wine & Spirits

Illustration by Eric DeFreitas

The Best Wine for Pastitsio: A Bright and Grippy Red, Like Xinomavro

Pastitsio is playfully referred to as the lasagna of Greece—a time-consuming affair involving layers of pasta, cinnamon-scented ground beef ragù, kasseri cheese and creamy béchamel. Such richness calls for a lighter-bodied red with acidity and firm tannins, like Xinomavro, whose distinguishing characteristics fittingly echo a certain Italian wine, Cheslik says.

“They call this grape the ‘Nebbiolo of Greece’—light bodied with plenty of grippy tannin to pair nicely with the rich bechamel and beef,” she says. Her pick is Kir-Yianni, which produces a fruit-forward, herbaceous Xinomavro with racy acidity. “If you like Italian wines but wanna try something different, this would be fun.”

Wine Enthusiast recommends:

Kir-Yianni 2016 Ramnista Single Vineyard Xinomavro (Naoussa)

Aromas of forest berries, cedar, pepper and tomato are followed by sweet cedar and red fruit flavors. The wine offers grippy tannins and a smoky, tobacco finish. 88 Points — Susan Kostrzewa

$ Varies Wine.com

Illustration by Eric DeFreitas

The Best Wine for Grilled Seafood: Assyrtiko

There’s a reason they say what grows (or swims) together, goes together. Case in point: the poetic match of bracing Assyrtiko from Santorini and Greek island seafood, edged in char and doused in olive oil and lemon.

“If I’m eating island food, I want Assyrtiko every time,” Pike says. The bracingly acidic white has minerality for days—“like licking a seashell.” It’s structured, with pithy, bitter citrus notes that play well with fish. Depending on the winemaker, “you can find fuller, richer Assyrtiko with high-toned acidity that lifts everything up around it,” she says. “It almost seasons food, so the fish tastes more like itself.”

Bililies agrees. “Assyrtiko, full stop,” he says. Keep an eye out for some of Bililies’s favorite Assyrtikos from the island, which are made by Estate Argyros, Vassaltis Vineyards and Gai’a Wines.

For citrusy, brisk and buoyant, go for Argyros; its citrus rind and briny flavors are accented with a touch of terroir-driven smoke. Vassaltis leans medium-bodied with peachy, citrus aromas and flavors of lemon zest and juice to match its lemon-yellow color. On the other hand, Gai’a’s Wild Ferment Assyrtiko starts out herbaceous on the nose with hints of vanilla, with a sweeter palate that’s still balanced by savory and citrus notes. See? There’s an Assyrtiko for every fish in the (Mediterranean) sea.

Wine Enthusiast recommends:

Gaia Wines 2021 Assyrtiko by Gaia Wild Ferment Assyrtiko (Santorini)

This engaging Assyrtiko introduces itself with notes of sage and white pepper on the herbaceous nose, plus the faintest hints of vanilla thanks to fermentation in both stainless steel and acacia, French barrique and American oak barrels. There are lovely lemon pound cake flavors on the palate, with savory flavors and a citrus-driven finish that keeps perceptible sweetness beautifully balanced. It’s also vegan, in case that’s important to you or your drinking companions. 90 Points — E.S.

$49 Wine.com

Vassaltis 2019 Assyrtiko (Santorini)

A lemon-yellow Assyrtiko from Santorini, this medium-bodied wine has white peach and citrus aromas plus an easy-drinking palate with notes of fresh-squeezed lemon juice, lemon zest, and delicate seaspray. Pair it with ceviche or other light fare. 88 Points — E.S.

$ Varies Wine Chateau

Argyros 2018 Estate Assyrtiko (Santorini)

Fresh citrus and a spin of apricot on the nose starts thus brisk and buoyant white from Argyros. The lemon rind and orange flavors are briny and focused b offer complexity and a touch of terroir-driven smoke. Overall, an elegant wine with structure to hold up to complex dishes. 90 Points — S.K.

$ Varies Wine.com

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What to Eat with Your Favorite Classic Cocktails

Dakota Kim — Tue, 30 Apr 2024 13:00:00 +0000

What would you reach for to accompany a meal of steak or fish? While wine might be the instinctual drink of choice, next time, consider classic cocktails. Yes, spirit-based libations can be complicated to pair with food because of their diverse ingredients and wide range of flavors. But those very same attributes give them more potential to enhance a meal in unexpected and exciting ways.

Although cocktails can be more bitter, sweet and bracing than wine, the food pairing wisdom applies. However, there’s no rulebook, says Robert Elliot, beverage manager at Ocean Prime Beverly Hills. Just master what your palate craves and what works for you.

Experimentation is the operative word here. “Food and beverage pairing is 90% art and 10% science,” Elliot says. “There are no hard ‘do’s’ and ‘don’t’s,’ but there are general guidelines on complementary flavors and composition.”

When making cocktail pairings, consider how acidity and fat balance one another, the spice level of your dish (alcohol fuels heat) and texture. According to Anthony Lygizos, sommelier and owner of Denver’s Leven Deli & Co, what works well together might not always be intuitive. For example, he sometimes pairs an acidic dish with an acidic cocktail in order to match strength. He also encourages exploring how prominent flavors in our food, such as citrus notes or herbaceousness, can tease subtler flavors out of cocktails.

Brandon Ristaino, beverage director and co-owner of Good Lion Hospitality in Santa Barbara, considers the classic pairing philosophy of “what grows together, goes together” when thinking about what to serve with food. “Spirits like rhum agricole or mezcal display terroir,” Ristano says. “Often a cuisine’s food and drink go well together.”

Our advice? Make a few of these classic cocktails and their accompanying dishes, and calibrate your choices accordingly. Once you’ve learned whether you prefer complementary, contrasting or similar flavors, you can fine-tune your pairings not just for individual dishes, but for a multi-course meal.

The Best Pairing for an Old Fashioned: Steak

Illustration by Eric DeFreitas

A California Cab and a steak are a famous couple, but try an Old Fashioned next time. The classic cocktail with a steak will transport you to a 19th-century chophouse—or a Mad Men–era power lunch. The sweetness from the Old Fashioned enhances the umami flavors of the meat, while the bitterness of the cocktail balances the smokiness of the char. Though the spirit-forward cocktail is versatile and balanced enough to accompany many cuisines, it really shines with a rich Wagyu, says Elliot. A fatty Japanese A5, lightly-seared for a minute or two, will make your Old Fashioned taste ethereal.

You May Also Like: A Starter Guide to Wagyu Beef

The Best Pairing for a Classic Martini: Oysters or Shellfish

Illustration by Eric DeFreitas

The spirit-driven martini—often enhanced with savory garnishes like olive brine, onions or capers—benefits from food in the same flavor family, advises Elliot. “Classic pairings like caviar, oysters and shellfish all have an inherent salinity from the ocean, which plays really well with a martini,” he says. Steamed mussels, grilled lobster tail, shrimp, crab, scallops and clams are all stellar options, too—especially when they’re seasoned simply with just white wine or butter. However, beware of too much heat: “If your dish has any spiciness, a martini will increase that perceived heat level, like adding gas to a fire,” Elliot warns. If you’re piling on the chili peppers, go for a sweeter cocktail.

You May Also Like: Easy Steamed Oysters on the Grill

The Best Pairing for a Whiskey Sour: Fish and Chips

Illustration by Eric DeFreitas

A whiskey sour is a complex, refreshing cocktail when made correctly (hold the sour mix and use fresh citrus, of course). Mac Gregory, vice president of food and beverage at Pacifica Hotels, believes there’s no better complement to a platter of perfectly crisp fish and chips. “I love this pairing because of its simplicity,” Gregory says. “There’s a tug and pull on the palate, with a significant sweet and savory balance.” After digging into hot, salty fish and fries, you might instinctually reach for a lemonade, but a whiskey sour one-ups that combo every time, providing the bright citrus notes with a sweet punch from bourbon. Temperatures matter, too, says Gregory, who believes a piping-hot dish deserves a frosty cocktail.

You May Also Like: Guinness-battered Fish and Chips Recipe

The Best Pairing for a Negroni: Italian Small Bites (Cicchetti)

Illustration by Eric DeFreitas

It’s easy to make a Negroni at home, with its recipe of equal thirds of gin, Campari and vermouth. The pleasing sipper is ideal for unwinding from a long day over a spread of cicchetti, or Italian bar snacks. “The first few sips of a Negroni are super strong, but the intent is to slow down and have a long antipasti,” Ristaino says. “Served properly over one giant hunk of ice, it will mellow out over time.”

Historically a Venetian snack, cicchetti are Italy’s version of tapas. Blanket a charcuterie board with a plate of fine Italian olives (Castelvetranos are a crowd-pleaser), a tin of marinated anchovies or sardines, fried meatballs, crostini smeared with goat cheese, pickled veggies and cheese and cured meats from your local Italian deli. To level up, add calamari or octopus into the mix. Ristaino says seafood cicchetti, in particular, pair well with the strong juniper flavors that are the backbone of the Negroni.

You May Also Like: Want to Drink Like an Italian? Order a Negroni.

Overall, the flavors meld together well and the bitterness of the Negroni acts as a palate cleanser, Ristaino says, but stick to it as an aperitivo and avoid the Negroni at entree or after-dinner courses.

The Best Pairing for a Manhattan: Roast Chicken or Pork

Illustration by Eric DeFreitas

A Manhattan can be overwhelming at first taste, with its strong, bitter and herbal profile, plus pepperiness from the rye whiskey. A neutral meat that’s savory and fatty, like a chicken thigh or a porchetta, pairs well with the Manhattan, according to Elliot. The cocktail’s booziness complements the fat while its bitterness cleanses the palate. When pairing, pay attention to the drink’s subtle fruit undertones courtesy of the vermouth, says Elliot. The spirit brings out specific flavors in marinades, like citrus.

The Best Pairing for a Hemingway Daiquiri: Swordfish Steak

Illustration by Eric DeFreitas

The Hemingway daiquiri is a Cuban legend that owes its invention to the sugar-phobic (and liquor-loving) Ernest Hemingway. But the version we know today channels a touch of sweetness through maraschino liqueur and ruby red grapefruit juice, plus white rum—all of which pairs well with seafood. “Drinking rum based cocktails always transports me to the Caribbean, and then I naturally start craving seafood,” Lygizos says. Catch those Havana breezes by pairing this rummy cocktail with grilled swordfish steaks, which Lygizos marinates with salt and pepper, grills and garnishes with fresh lime. The light grapefruit of the Hemingway adds bright acidity to the cocktail, which pairs well with grilled fish, while the fresh lime juice in the cocktail parallels the swordfish recipe. “Though the Hemingway is a strong cocktail in abv, it’s light in flavor and texture, much like the body of grilled swordfish; thus, it won’t be overpowering and will balance the body in the dish.”

The Best Pairing for a Pimm’s Cup: Spring Vegetable Quiche

Illustration by Eric DeFreitas

There are few sips more satisfying on a hot day than a fizzy, fruity Pimm’s Cup. It’s no wonder that this combo of botanicals and fresh fruit is dispensed by the gallons at Wimbledon each year. Lygizos suggests pairing it with a spring vegetable quiche, since the low-abv drink is ideal for brunch and won’t overpower a delicate dish. “The fruity and herbal accents of the Pimm’s Cup complement a savory quiche so invitingly,” Lygizos says. “Spritzy cocktails go well with souffle textures.” Plus, the light effervescence is a cleanser to prepare you for your next bite, and the fruit balances the veggies and enlivens the palate.

The Best Pairing for a Mint Julep: Roast Lamb

Illustration by Eric DeFreitas

A mint julep isn’t just for the Kentucky derby. Made well, this is a wonderful cocktail for home dining. Roast lamb and mint are a tried-and-true British culinary combo, with the latter often served as an accompanying sauce, chutney or jelly. Opposites are at play, says Gregory. Fragrant mint awakens senses and makes lamb taste even more succulent since its herbaceousness cuts through the richness of the gamey meat. “The sweet of the mint is a perfect complement to the savory sear of the lamb,” he says. Instead of a large rack of lamb, Gregory recommends something more delicate: try some lamb lollipops, like the ones Chef Garee Battad whips up at the Marina del Rey Hotel, by searing them enough to seal in the fat and flavor. Dial up your julep with mint bitters in addition to mint leaves.

You May Also Like: The Low-Proof Mint Julep Recipe

The Best Pairing for a Tom Collins: Caesar Salad

Illustration by Eric DeFreitas

A Tom Collins is invigorating, with a whisper of sweetness. It deserves a lighthearted mate that still offers substance, like a richly fulfilling Caesar salad. Lygizos loves that the Tom Collins’s gin botanicals and lemon juice shine against the salad’s anchovy and lemon. “The bubbly effervescence of the sparkling cocktail will cut right through the creaminess of the Caesar dressing, which provides an amazing textural contrast,” he says. Try it with other appetizers or an early salad course before entrees are served.

The Best Pairing for a Sazerac: Duck Confit or Gumbo

Illustration by Eric DeFreitas

The Sazerac holds a special place in New Orleans lore. Though it was originally made with French Cognac, bartenders later turned to rye whiskey; Ristaino doctors his Sazerac with half Cognac and half rye whiskey. Because of its relative neutrality in terms of sweetness and temperature, Ristaino treats his Sazerac as an entree cocktail rather than drinking it with an appetizer or dessert. His favorite pairings include classic French duck confit or Creole or Cajun gumbo or etouffee, but ultimately, any gamey meat like venison, duck or lamb could work. This cocktail will clean the palate thanks to the Cognac’s restrained notes of baking spices, stewed stone fruits and nuttiness, while rye brings a pleasant complementary spiciness. The anisey flavors of the absinthe wash and Peychaud’s bitters bring aromatic notes to mild meats.

The Best Pairing for a Gin and Tonic: English Tea Sandwiches and Savory Pastries

Illustration by Eric DeFreitas

A classic gin and tonic is best served with a traditional English tea service. Think cucumber sandwiches with cream cheese and smoked salmon, quiches, and vegetable tarts. The cocktail’s floral aromas, courtesy of juniper in the gin, enhance the herbal flavors, while the bitter effervescence of the tonic cuts through the richer elements like the cream cheese. If you want to pair by mood, not just by food, “this pairing makes you feel like you’re at an English garden party, and it’s perfect for the late morning or early afternoon brunch on the weekends,” Ristaino says. He also recommends a seafood tower as a second option for a pairing.

The Best Pairing for a Last Word: Chicken Al Pastor Tacos

Illustration by Eric DeFreitas

We already know how to pair wine and tacos. To shake things up, try a Last Word, which Lygizos prefers with chicken (not pork) al pastor tacos. “Sweet and spicy are fun contrasting flavors,” the sommelier says. “The sweet in the beverage will cool your mouth off after a spicy bite of al pastor.” On top of that, he likes how the acidity in the Last Word lends itself nicely to Mexican cuisine. “After a spicy bite of tacos, a sip of your Last Word plays like a squeeze of fresh lime juice on the tacos,” he says.

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On an NYC Street Food Crawl? Don’t Forget the Wine Pairings

Wine Enthusiast — Mon, 29 Apr 2024 18:46:24 +0000

Join us in a celebration of the multitude of snacks, bites, mini-meals and morsels available on and just off New York City’s sidewalks. You can eat all of these handheld delectables while walking—even if it does make things a bit messy. Each has our suggested pairings. We might not recommend imbibing at the same time as ambulating, but, hey, you’ve got two hands.

NYC Bagel

There are few foods as revered and argued over as the NYC bagel. Sure, Montreal may have its own version—a pillowy ring of warm dough—but when most people close their eyes and think of a bagel, they picture the dense, pock-marked puck with a hole in the center you’ve been able to find on the Lower East Side since the Bagel Baker’s Guild of Manhattan codified the form in 1907.

With just the right amount of chew, a slight crunch to the outside (possibly so distinct because of how the City’s hard water reacts with the dough during boiling), the bagel is a singular City icon.

Wine Pairing:

Crispy on the outside, doughy on the inside, with the tang of cream cheese and chives, your best bet is a sip of traditional-method sparkling. Even better if you can splurge for a vintage Champagne Blanc de Blancs. Made from 100% Chardonnay, with age the white wine imparts a baked bread nuance among the already savory tones from extended lees aging.

Simple Slice

A simple slice, heated hot enough to burn the roof of your mouth if you don’t wait (you won’t), properly “doctored” with red pepper flakes and oregano and eaten probably standing with a paper plate held under it to catch the dripping grease and melted cheese, is one of life’s great pleasures.

Wine Pairing:

Lambrusco’s the name of the pizza-pairing game—a sparkling red from the heart of Italy. There are several different Lambrusco varieties—from the deeply hued, full-bodied Lambrusco Salamino to the paler, lighter Lambrusco di Sorbara. Most wines are blends with refreshingly juicy acidity, bright red-fruited aromas with some imparting just a kiss of sweetness.

Hot Dog

The humble hot dog is the stalwart of street corner epicurean delights. From carts peddling dirty water dogs to the various warring factions of Papaya dogs to the granddaddy of them all, Nathan’s Famous, a pressed tube of meat in a bun topped with sauerkraut and maybe some mustard and ketchup (go crazy) has been a mainstay.

Wine Pairing:

Hot dogs are salty. Mustard can be spicy—and salty. Ketchup: sweet, acidic and … salty. For red wine lovers, look for a basic Beaujolais Village. Light in body and tannins, the wine has a calm red-fruited aromatic profile and a juicy-tart acidity that will perfectly counteract the saline injection that is your street snack.

Candied Nuts

A somewhat fading find, you are more likely to spot carts hawking these warm bags of savory-sweet treats during winter—a snack score after ice skating in Rockefeller Center or Wollman Rink. The decadence of the candy coating threatens to overshadow the nuttiness of each bumpy bite, but it’s a nostalgic nibble.

Wine Pairing:

Chenin Blanc has a natural nuttiness all its own—often akin to beeswax or honeycomb—that can bring out the savory-umami innate in the underlying nut. The wine also has a naturally high level of acidity that will perfectly counterbalance the sweet candy coating and leave your palate crisp and clean.

Potato Knish

The traditional potato-packed delight known as a knish might be getting more difficult to find on City streets than in the past, so you can now add the descriptor “fleeting” to “filling.” Get ’em if you can—and keep in mind that creamy potato wrapped in fried dough serves as the perfect platform for mustard.

Wine Pairing:

Cut through the cream, dough and crispy coating with an off-dry Kabinett German Riesling. With juicy acidity, notes of fresh citrus and stone fruits and just a hint of residual sugar, a sip of this wine and a bite of kinish will leave you thinking salted caramel corn-like thoughts.

Street Meat

Halal and other grilled meat carts are plentiful in all parts of the City and can provide a quick lunch or late-night snack. Some offerings are little more than chicken on a stick, while others provide a variety of spit roasted options including beef and lamb. Heated on the fire and grilled to order, the true charcoal character and spices offer depth of flavor way beyond what you may expect from a five-minute meal.

Wine Pairing:

Smoke, char and aromatic spices can be a hard combo for wine pairings. Instead, think about structure and texture. This hearty meal packed with umami would benefit from a wine light on its feet, like a Provence rosé. High in acid, it’ll cut through the richness of any sauces or fattier cuts of meat; the relatively low(er) (12— 13%) alcohol won’t fight with any extra added hot sauce heat.

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The Best Side for a Sandwich? Wine

Kate Dingwall — Thu, 18 Apr 2024 21:01:37 +0000

If you’re settling in for a nice dinner, there are plenty of classic wine pairings that dictate what you should be drinking: oysters go with Chablis, lamb with Syrah, Champagne with caviar. But the majority of us aren’t eating any of the above on an everyday basis. So, how do you pair wine with your daily breads (and everything that fits between them)? We’re talking your lunchtime cheesesteak, your late-night grilled cheese or your sauce-slicked meatball sub. You know, sandwiches.

To help pair the perfect bottle with your favorite sammie, we asked sommeliers to offer their insights.

Illustration by Eric Defreitas

The Best Wine for Philly Cheesesteak: Carmenère or Cabernet Franc

Bryce Faucheaux, wine director of Justine in New Orleans, recommends pairing a Philly cheesesteak with Chilean Carmenère “because of the green bell pepper and tobacco notes in the wine,” he says. “There’s enough ripe dark fruit to counteract the savoriness of the sandwich.”

Meanwhile, Rachael Pack, owner of Atlanta’s Kinship Butcher & Sundry, finds that when pairing wine with onions and pepper-y fats, a robust Cabernet Franc always does the trick. “There’s enough juicy fruit and structure to complement the richness of the bread, meat and cheese,” she says. “There’s also a gravel minerality that will leave you salivating and wanting more.”

Wine Enthusiast recommends:

Lapostolle 2022 Cuvée Alexandre Carmenère (Colchagua Valley)

This wine comes from vines in Apalta within the Colchagua Valley, one of Carménère’s favorite spots in Chile. It opens with an inviting nose of oak spices and blueberry jam. Concentrated black-fruit flavors are bright on the palate. The finish is long, with hints of vanilla. 92 Points — J.V.

$28 K&D Wines & Spirits

Quady North 2019 Cabernet Franc (Applegate Valley)

Dang, this medium-bodied Cabernet Franc has enough acidity, tannic structure and sassy attitude to suggest it might age gracefully for another decade. I loved its dark raspberry and ripe peach aromatic combination, which is complemented by traces of saline and cacao nibs. A distinct blueberry flavor jitterbugs with notes of basil and white tea. Cellar Selection. 95 Points — Michael Alberty

$37 Mad Wine

Illustration by Eric Defreitas

The Best Wine for an Italian Sub: Prosecco or Timorasso

In Charleston, Sorelle’s lead sommelier, Simon Kaufmann, admits that a classic Italian is a challenging sandwich to pair. “There are multiple different cured meats and cheese, the element of spice and the acidic tang of vinegar,” he says. “It calls for a wine that is both crisp and lightly sweet.” His top pick? Valdobbiadene Prosecco Superiore. “The texture of the bubbles and the crisp, gentle sweetness is a perfect match!” He’s also keen on Timorasso, a Piedmontese white wine known for depth and complexity.

Wine Enthusiast recommends:

Fontanafredda 2021 Derthona Timorasso Timorasso (Colli Tortonesi)

This wine opens with aromas of ripe orchard fruits, quince and Key lime curd that then shifts gears to offer a beeswax and stony minerality. Layers upon layers of flavors stack up with each sip, sometimes fruit, sometimes earth, sometimes savory, this wine embodies the earth, a testament to the timeless essence of the land. 90 Points — Jeff Porter

$ Varies Tannico

Nino Franco NV Rustico Glera (Valdobbiadene Prosecco Superiore)

This lovely sparkler never disappoints. It’s fragrant, with delicate scents of white spring flowers and white stone fruits while the dry, refreshing palate offers ripe pear, apple and white peach alongside a hint of fennel seed. An elegant perlage and fresh acidity provide the backdrop. Editors’ Choice. 94 Points — Kerin O’Keefe

$ Varies Wine.com

Illustration by Eric Defreitas

The Best Wine for a Tuna Melt: Verdicchio and Assyrtiko

Sommeliers agree that the perfect companion to a hot, crisp tuna melt is a white wine with driving acidity. Pack advises you “stay light—don’t look for tannin, oxidation or age. Look for something with enough body to stand up to the deep oceanic flavors and melted cheese, like Italian Verdicchio,” she says. “The fruit you will find in the mid-palate will work well with cheddar or Swiss cheese and the lemony-saline quality will be the sea breeze that lets the tuna shine.”

If the tuna melt has a mild cheese, like muenster or havarti, Danya Degen, general manager of Meli in Washington, D.C., prefers an Assyrtiko from Santorini. “The tart acidity cuts through the cheese and mayo, and the salty notes work so well with the fish,” she says. “Thank me later!”

Wine Enthusiast recommends:

Umani Ronchi 2022 Casal di Serra Verdicchio (Verdicchio dei Castelli di Jesi Classico Superiore)

This Verdicchio is a flower shop in a bottle with elegant aromas of mixed flowers, green herbs, lemon oil and white gravel. A wine that is as much of a feeling as it is tasty, with an amazing texture that hugs the palate with a pleasant pithy bitterness and sea-salty finish. Drink now–2035. Editors’ Choice. 93 Points — J.P.

$20 Toast Wines

Oeno P 2021 Tria Ampelia Assyrtiko (Santorini)

From 60-year-old vines on Greece’s windswept Santorini island comes this pale-straw-colored Assyrtiko with notes of ripe peaches, fresh tangerines and just-picked lemons on the nose. The medium body is a result of the 16 months the wine spends on its lees in the bottle, as are the irresistible lemon poundcake flavors on the palate and long finish. 91 Points — Emily Saladino

$105 Mr. D Wine

Illustration by Eric Defreitas

The Best Wine for a Cubano: California Chardonnay and Albariño

Joel Gott, a vintner and proprietor of Gott’s Roadside in St. Helena, speaks from experience—he has a Niman Ranch smoked ham Cubano on the menu—when says that Chardonnay works best with the rich pork, briny pickles and spicy mustard of a Cubano. His preference is Duckhorn Chardonnay.

Pack prefers Spanish Albariño. “The bright acid in an Albariño hits on the same flavor plane as the yellow mustard and pickles and—let’s be honest—those are the defining ingredients of a balanced Cubano,” she says. “Albariño is a thick-skinned grape, so it will have plenty of oomph to match the sweet, juicy roundness of the braised pork.” She also finds the notes of lemon, grapefruit and juicy melon pair “beautifully” with the Swiss cheese and buttery notes of that delightfully warm baguette or Cuban bread.

You May Also Like: The Best Albariños to Drink Right Now

Faucheaux, on the other hand, leans towards bubbles—specifically those from Bugey-Cerdon, a mountainous region in the French Alps. “There’s lots of rich flavors from the pork, and the mustard and pickle presence is enough to want something fun, fruity and refreshing.” He notes that wines from this region are just that—full of bright red fruits, effervescence and a noticeable sweetness.

Wine Enthusiast recommends:

Alpha Omega 2021 Chardonnay (Napa Valley)

This elegant, silky wine is on the low-end in price for Alpha Omega, but performs as well in 2021 as the vineyard designates, giving unusually high quality for a broad Napa Valley appellation. The wine knits together bright lemon and crisp apple notes with tempting vanilla, toast and cream for an indulgent, mouthcoating expression. 93 Points — Jim Gordon

$86 Alpha Omega

Forjas del Salnés 2021 Cos Pés Vino Blanco Albariño (Rías Baixas)

Golden yellow to the eye, this wine offers a bouquet of yuzu, fresh sage and saline. It is full-textured with flavors of peach jam, caramelized pineapple, rose water, dried mountainside herbs and oyster shell. Peach and saline notes endure on the palate. 94 Points — Mike DeSimone

$55 Perrine’s Wine Shop

Illustration by Eric Defreitas

The Best Wine for a Reuben: Tavel Rosé, Pinot Gris or Listan Negro

“A Tavel rosé and a Reuben have complementary flavors and textures,” says Ryan Plas, the wine director at Coquette and Wild South in New Orleans. “It’s full-bodied rosé with flavors of ripe fruit, spice, often a hint of savory herbs—flavors that would marry well with the likes of rye bread and sauerkraut.”

William Pye, sommelier at Prospect in San Francisco, argues that a Reuben is white wine territory. “With that sauerkraut? I’d want an off-dry white to stand up against the fatty cuts of beef,” he says. “Pinot Gris from Alsace ticks all of those boxes: off-dry with notes of apples and citrus that pair perfectly with the sauce, alongside a flinty, almost smoky minerality to play off of the roasted meat flavors.”

If you are craving a red wine, Christopher Dally of The Iberian Pig in Atlanta recommends a Listan Negro. “It has bright red fruit, purple flowers and a smoky peppercorn note on the finish,” he says. “This wine’s bright acidity and nice minerality help enhance each component of this sandwich. I serve this wine slightly chilled to really see it shine.”

Wine Enthusiast recommends:

Tardieu-Laurent 2022 Vieilles Vignes Rosé (Tavel)

Aromas and flavors of tart apple, pomegranate and cranberry combine for a savory profile. The palate is energetic, with a lengthy and stony finish marked by a persistent peppercorn finish. 91 Points — Anna-Christina Cabrales

$23 WineMadeEasy

Laurent Bannwarth 2019 Nature Pinot Gris (Alsace)

A beautifully made, precise and focused unfiltered white, with a subtle turmeric note behind the ground ginger, kumquat and white raspberry. It shows great harmony throughout, with notes of Fleur de Sel sprinkled on the long, finish, which lures you in for a sip after sip. It is hard to put this down. 92 Points — Aleks Zecevic

$38 608 Franklin Wines

Illustration by Eric Defreitas

The Best Wine for a Turkey Sandwich: Sonoma County Chardonnay or German Riesling Trocken

“I swear, a buttery rendition of Chardonnay works really well with turkey sandwiches,” says Faucheaux. “Even as a sandwich spread, turkey is lean and can be really dry. A creamy and buttery Chardonnay balances out the leanness of the sandwich.”

Pack pairs lean turkey with German Riesling Trocken. “Turkey sandwiches are an old friend—enduring classics and simple pleasures all wrapped in one,” she says. “A good Riesling Trocken complements and counters these features perfectly. The apple-y flavors will highlight the acid in the mayo as well as the sweetness in the turkey breast. Try venturing outside of the Mosel to the Pflaz or Rheinhessen for a touch more weight in the wine.”

Wine Enthusiast recommends:

Alma de Cattleya 2022 Chardonnay (Sonoma County)

Vivid toasty, nutty, browned-butter aromas lead to rich marzipan and honey flavors while a full body and creamy texture complete the picture. Soft acidity, indulgent fruits and complex spices keep us coming back for more sips. 92 Points — J.G.

$28 Plum Market

Dr. Bürklin-Wolf 2021 Gaisböhl Monopol GC Trocken Riesling (Pfalz)

There’s a flinty quality to this rather young, but beautifully put-together white, which is framed by firm acidity, while displaying flavors of sea salt-accented smoke, quince, lemon curd, honeysuckle and wet stone. This is really centered around its minerality and texture, with all the other pieces just adding to the symphony. It is sleek and elegant and will only show its best in years to come. Best after 2026. 94 Points — A.Z.

$102 Flor Wines

Illustration by Eric Defreitas

The Best Wine for a Roast Beef Sandwich: Syrah or Oloroso Sherry

A roast beef sandwich brings all of the comfort of a Sunday roast into a handheld form. So, like with a big roast dinner, a more extreme expression of Syrah, with cracked peppercorn, stewed fruit and lush tannins, pairs perfectly with the thin slices of succulent meat and the twang of horseradish.

You May Also Like: Beyond the Standard Roast Beef Sandwich

Or veer towards a more unusual pairing. “If I’m having a good roast beef sandwich, especially with a side of au jus, then I need a glass of Oloroso Sherry in my hand,” says Dally. “It has nice weight, alongside a rich nuttiness which will complement the rich meat and sauce.”

Wine Enthusiast recommends:

M. Chapoutier 2020 Petite Ruche Syrah (Crozes-Hermitage)

Delightful aromatics exude brunch vibes as the nose is reminiscent of bramble jam over butter toast with bits of black licorice shaved on top. The palate offers white strawberries, pomegranate juice, rhubarb, blackberry, rose petals, green peppercorn, sweet vanilla and cardamom. Tannins are balanced by impressive acidity, making it difficult to put the glass down. 94 Points — A.C.

$37 Wine.com

Bodegas Poniente NV Oloroso Palomino (Jerez)

Aromas of cherry pipe tobacco, toffee, walnut and orange zest set the stage for flavors of apple, toasted nuts, vanilla and a touch of curry. This wine has a full body and rich texture that coat the palate, with an orange zest finish. 95 Points — M.D.

$150 Millesima Fine Wine

Illustration by Eric Defreitas

The Best Wine for a BLT: Corpinnat or Godello

When digging into a BLT, Plas ensures he has a crisp, cool Corpinnat—a forward-thinking category of sparkling wines from Penedès —in his glass. “Penedès is in a renaissance of sparkling wines right now,” says Plas, of the Spanish region that produces most of the nation’s Cava. With a BLT, “the crisp acidity matches well with lettuce, the ripe flavors of Grenache square up to the tomato and the bubble washes away the grease from the bacon.”

Pye is from California, so he underlines that his BLT always includes an “A” for avocado. “My pairing would always be an old-vine Godello,” he says. “It’s a crisp mineral-driven wine with huge complexity yet minimal oak influence. It delivers aromatics that match the lettuce, tomato and avocado, but an ample texture to stand up to bacon (although I prefer pancetta).”

Wine Enthusiast recommends:

Llopart 2015 Leopardi Brut Nature Sparkling

Light yellow to the eye, this softly sparkling wine has Bartlett pear, Fuji apple and vanilla-bean flavors. It is brighter on the palate than expected, with lemon-lime, Granny Smith apple and white-peach flavors that are met with a sophisticated streak of slivered almond and freshly-baked brioche. 93 Points — M.D.

$49 Wine.com

Alberto Orte 2020 Escalada do Sil Godello (Valdeorras)

Light golden yellow in the glass, this wine has aromas of peach, apricot and flint with a light whiff of clove. Bartlett pear and nectarine flavors are set into a full-textured wine that is infused with notes of slivered almond, vanilla bean and river rocks. Bold acidity cleanses the palate with each sip and lingers into a clean finish. 94 Points — M.D.

$ Varies Despaña Vinos Y Mas

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The Best Wine for a PB&J: Off-Dry Riesling or Skin-Contact Pinot Gris

When eating this nostalgic lunchtime staple, “off-dry Riesling from the Mosel in Germany is my go-to,” says Faucheaux. “There’s so much energy and minerality that matches the creaminess of the peanut butter. The petrol aromas work well with the nuttiness. A PB&J can be rich, so having a refreshing, palate-cleansing wine is the way to go.”

Pack prefers a Pinot Gris with a hint of skin contact. “The subtle pink fruits and light florality really tickle your palate, then you’re met with this wake-up call of silky tannins that can handle the peanut butter that will inevitably stick to the roof of your mouth.”

Wine Enthusiast recommends:

Joh. Jos. Prüm 2022 Wehlener Sonnenuhr Spätlese Riesling (Mosel)

This is quite round and very supple, with a vibrant structure supporting the flat peach, bergamot and sage honey flavors. It shows great clarity and expression with a subtle, yet long, kaleidoscope aftertaste. It is firm and remains like that even with plenty of air, so this is another one for the cellar. Best after 2030. 93 Points — A.Z.

$90 Artisan Wine Shop

Union Sacre 2022 Skin Contact Pinot Gris (Monterey)

Inviting aromas of watermelon gummies, raspberry granita and rose water sorbet make for a refreshing nose on this skin-contact bottling. There’s ample tension to the palate, where jubilant strawberry, melon and orange sherbet flavors make a delicious combo. Editors’ Choice. 93 Points — Matt Kettmann

$21 The Wine Country

Illustration by Eric DeFreitas

The Best Wine for Meatball Subs: Barbera or Chianti

Nicholas Schulman, the director of wine for RPM Italian, finds Chianti is a fantastic companion to meatball subs. “The iconic Tuscan red offers such a great balance of acidity, fruitiness and tannins that complement the rich, savory elements of a meatball sub,” he says. “The moderate tannins will sop up the fattiness and bold flavors of the meatballs while adding a touch of complexity. The elevated acidity will cut through the richness of the meatballs and cheese, cleansing the palate between each bite.”

You May Also Like: Grandma’s Meatballs

Pack is sipping something from Piedmont. “Barbera is a light-bodied wine disguised as a richer one,” she says. “For a meatball sub, I’m craving just that: something with some juicy ripe fruit that is a little easy-going and with a snap of higher acid, so you don’t completely fall into a food coma. Bonus points if you chill the wine before enjoying.”

Wine Enthusiast recommends:

Castello di Meleto 2019 Gran Selezione Sangiovese (Chianti Classico)

A balanced nose features sweet cherries, orange blossoms and vanilla, but also sanguine aromas of meat, bricks, pennies and tar. On the palate, that equilibrium continues, and a new tension also emerges as severe tannins and searing acid push up against a polished, silky mouthfeel. 94 Points — Danielle Callegari

$75 Spiro Wines

Vietti 2021 Vigna Scarrone Barbera (Barbera d’Alba)

This single-vineyard Barbera pops out of the glass with tart blueberry and boysenberry jam aromas accented by candied violets and savory spices. Round and giving, the wine aims to please while still being serious. Ripe mixed berries combine with dried herbs and finish with such great structure and acidity you might do a double take. 92 Points — J.P.

$48 Morrell Wine

Illustration by Eric Defreitas

The Best Wine for a Grilled Cheese: Semi-Dry Riesling

The crunch of the bread, the buttery exterior, the gooey cheese pull: grilled cheese sandwiches layer richness on richness. German Riesling plays an excellent starring role beside the sandwich as the bright acidity cuts through the fat and cheesiness while leaving your mouth craving another bite. If you prefer to dip your grilled cheese, the slight sweetness of the Riesling plays off the sweet-sour twang ketchup or tomato soup brings.

Wine Enthusiast recommends:

Dr. Loosen 2022 Erdener Treppchen Kabinett Riesling (Mosel)

This is open knit with notes of nectarine, guava and spice. Lively acidity runs through, keeping the elements in harmony and imparting firmness on the finish. Good length. 91 Points — A.Z.

$28 Wine.com

Dönnhoff 2022 Norheimer Kirschheck Spätlese Riesling (Nahe)

There is a whiff of pine that is followed by juicy nectarine and macerated apricot notes in this lush spätlese. It’s balanced and very expressive, with prominent acidity that flows authoritatively, but it is well merged with the rest of the elements. 92 Points — A.Z.

$40 Leon & Son

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The Golden Child: How to Pair Wine With Turmeric

Nils Bernstein — Wed, 10 Apr 2024 15:12:20 +0000

Though it’s an indispensable spice in many African, Middle Eastern and South Asian cuisines, turmeric is underappreciated in the U.S., where it was once known mostly as what makes French’s mustard and curry powder yellow. That’s rapidly changing, as its nutritional properties have made it a popular dietary supplement. The medical community may be divided on its medicinal efficacy, but no one can argue that it’s not a delicious addition to any meal. Even better, there’s a wide variety of apt pairing wines when you encounter a turmeric-based dish.

Earth

“Earthy” can be an overused term, ascribed to greens, grains, nuts, herbs, mushrooms, root veggies, wine and much more. Yet few foods so blatantly smell of dirt and fallen trees as turmeric. Pairing it with Pinot Noir from Burgundy pits earth against earth for a curious play on how each expresses it in different ways.

Ginger

Turmeric is in the ginger family, Zingiberaceae, and has much in common with it—especially when fresh—though is a bit less citrusy and more peppery and woody. Verdelho is one of the major grapes used for Madeira, but it’s also made as a crisp dry wine in Portugal, Australia and elsewhere, where it shows tropical and floral notes alongside warm gingery spice.

Curry

As the primary ingredient in most spice blends labeled in the U.S. as “curry powder,” turmeric is inextricable from curry. And just as curries go well with sweet touches—fruit, coconut milk, chutneys—so does turmeric (desserts flavored with it, such as custards, are delightful). Try an off-dry sparkling wine for a festive play on this flavor combo.

Pepper

Turmeric’s scent can recall “hot” spices like black pepper and dry mustard. Additionally, turmeric-based recipes often have gentle heat due to its affinity with chili peppers. Tavel, an all-rosé AOC from the Southern Rhône, is a dry but full-bodied rosé with deep red-fruit flavors that both stand up to turmeric’s power and round out its sharp edges.

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10-Minute Turmeric-Coconut Shrimp

This easy sauce is also great for pouring over chunks of fish, chicken thighs or steamed clams and mussels. Just be sure there’s plenty of rice to soak up the sauce.

Whisk together 1 cup full-fat coconut milk, 1 tablespoon each of ground turmeric, fish sauce, lime juice, honey, and 1/4 teaspoon cayenne pepper. Bring to a boil in a skillet over high heat and cook at least 5 minutes, until reduced and thickened to a creamy consistency. Reduce heat to low, add 1 lb. large or jumbo shrimp, and cook, stirring once or twice, just until cooked through, 3 to 5 minutes.

This article originally appeared in the April 2024 of Wine Enthusiast magazine. Click here to subscribe today!

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The post The Golden Child: How to Pair Wine With Turmeric appeared first on Wine Enthusiast.

How to Pair Spam (Yes, Spam) with Wine

Nils Bernstein — Mon, 04 Mar 2024 20:11:12 +0000

If there’s one food that epitomizes “don’t knock it ’til you try it,” it’s got to be Spam. The iconic canned meat is the butt of jokes—most notably a 1970 Monty Python sketch that spawned the use of “spam” to mean unwanted email—but its many fans have the last laugh. Far from being mystery meat, Spam is simply a blend of ham and pork shoulder with curing salt, sugar, water and potato starch—much less mysterious than most cold cuts, hot dogs and other commonly enjoyed processed meats.

Hawaii leads U.S. states in Spam consumption, at 7 million cans per year. Spam is on Hawaiian McDonald’s and Burger King menus, and convenience stores sell Spam musubi—fried slices placed on molded rice and wrapped in seaweed. The Spam-and-rice combo reaches its apex in the popular Filipino breakfast spamsilog, thin pan-fried Spam slices with garlic rice and poached or fried eggs. Once you’re converted, try it in fried rice, blended into meatloaf, on pizza, in omelets and scrambles, or in pasta in place of pancetta or guanciale. (Spam carbonara, anyone?) The right wine will balance its intense flavors.

Fun fact: Spam was invented in 1937, and by 1941 more than 150 million pounds were shipped to Allied troops during World War II.

Salty

There’s no getting around it: Spam is salty, which—as with bacon or jerky—is part of its appeal. In the case of Spam, this saltiness is best complemented by acidity and fresh fruit. Grenache rosé offers both, with juicy red berry and orange notes while staying refreshingly crisp. The Spam will bring the fruit notes to the fore, making it almost like a condiment.

Porky

Being, essentially, a hamand-pork purée—kind of cross between breakfast sausage and bologna— Spam tastes far more of pork than any of its minimal seasonings. Chilled Schiava, a light-bodied red sometimes labeled Trollinger or Vernatsch, has bright flavors of strawberry, violet, and even bubblegum, yet also notes of smoke or cured meat that align beautifully here.

Fatty

Fat carries flavor, but it also welcomes a wine that provides a palate-cleansing effect via tannins, acidity or both. You can’t go wrong with any sparkling wine, but Lambrusco, being red, additionally has tannins that make it one of the best pairings for cured meats and pork products of any kind.

You May Also Like: The Best Lambrusco to Drink Right Now

Spicy

Interestingly, Spam has no spices added to it but the salt-sugar mix and the intense porkiness somehow bring out a subtle spiciness (spice heads can also opt for Spam flavors like jalapeño, pepper, garlic, teriyaki and maybe too many more). Zinfandel can range from jammy to earthy, but almost always has undertones of ham-friendly spices like cinnamon, allspice or anise.

This article originally appeared in the Winter 2024 issue of Wine Enthusiast magazine. Click here to subscribe today!

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The post How to Pair Spam (Yes, Spam) with Wine appeared first on Wine Enthusiast.

How to Pair Wine with Soup

Pamela Vachon — Wed, 21 Feb 2024 22:34:12 +0000

Soup isn’t just a way station between an amuse bouche and the main dish—it can be a feast unto itself.

“Soup is one of those foods that appears simple and humble but has a lot of complexity in aromas, flavors and textures,” says Jordanne Pascual-Cancel, head sommelier of New York City’s Principe. “It’s very similar to wine in that way.”

Long story short: Soup is deserving of a wine pairing treatment to echo and enhance its complexity. But, like any food category, not every wine can match the needs of every soup.

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“In my experience, a soup needs to meet a few specific parameters for a wine pairing to work,” says Alex Ring, wine director for Chicago’s Sepia. “Broth and consommé-based soups are more challenging to pair, as you’re simply mixing liquids with liquids, and most broth-based soups are pretty acid-neutral, too, which can make a wine seem even more acidic,” he says. “Creamy, purée-based soups are easier to pair, as the texture of the soup contrasts that of the wine. Throw in even more textural elements, like something creamy or crunchy, and it opens up even more pairing possibilities.”

This is why we tapped wine pros to show us the way. From classic French onion and wild mushroom to curry-scented pumpkin, spicy noodle and fruit-filled gazpacho, consider this your guide to finding the ideal soup–and-wine pairing.

The Best Wine for French Onion Soup: Dry Lambrusco

This recipe for French onion soup doubles down on its already complex, sweet and savory tones with a dose of Sherry vinegar and soy sauce, further amplifying its umami character. A unique wine is needed to match its myriad dimensions.

“Several French wines pair beautifully with French onion soup, but personally I would seek out a dry Italian Lambrusco,” says Bernadette James, sommelier of Stages at One Washington in Dover, New Hampshire. “The fruity and earthy flavors will complement the onions, the tannins will cut the richness of the cheese and, as it’s served chilled, the temperature juxtaposition will be very fascinating for your palate.”

Wine Enthusiast recommends:

Lini 910 NV Lambrusca Rosé Sparkling (Lambrusco dell’Emilia)

Aromas of strawberries and cream with freshly cut wild mint and dried rose petal waft from this chic wine. It’s bone-dry on the palate with notes of tart cranberry and sour cherry with an equal proportion of fresh herbs and wild game. Best Buy. 90 Points — Jeff Porter

$ Varies K&L Wines

Medici Ermete NV Carezza Metodo Classico Lambrusco di Sorbara (Lambrusco di Sorbara)

Electric pink in color, this 100% Sorbara is lifted with forward aromas of watermelon, sour cherry and a giant bouquet of fresh flowers. It’s tart and lively on the palate with notes of cranberry, raspberry, fresh herbs and a hint of blood orange zest. The wine has a lovely balance between fruit and savory qualities, making each sip its own adventure. 91 Points — J. P.

$ Varies Wine-searcher

Podere Giardino 2021 Metodo Ancestrale Malvasia di Candia (Malvasia delle Lipari)

Baked peach, spiced Bosc pear and dried chamomile waft from the glass of this elegant frizzante made from Malvasia di Candia. The palate is bright, showing fresh apple, candied lemon zest, citrus blossom and white tea, finishing with a vibrant show of acidity and blanched almonds. Best Buy. 93 Points — J. P.

$20 Wine Chateau

The Best Wine for Tomato and Red Pepper Soup: Grenache

Cultivated just about anywhere vitis vinifera is grown, Grenache is a versatile red grape whose herbaceous undertones make it an excellent pairing for multiple soups, but is especially apropos when tomato is on the menu.

“Full-bodied yet not overly structured reds that strike a balance of fruit and herb aromas, like Grenache, complement the savoriness of the tomato and red pepper, but also bring out the nuanced flavors of the Thai basil and thyme,” says Pascual-Cancel, of this particularly flavorful recipe.

Wine Enthusiast recommends:

Gamine 2022 Equus Vineyard Grenache (Columbia Valley (WA))

Raspberries and fried plantains are a heck of a nice aromatic combination, especially when joined by bits of saline and cumin. This wine’s brilliant acidity will liven you right up, just in time to enjoy flavors like dark plums and a cup of jasmine tea with a slice of lemon. Editor’s Choice. 93 Points — Michael Alberty

$ Varies Patron Saint

The Language of Yes 2020 En Passerillage Grenache (Santa Maria Valley)

Crisp aromas of strawberry, pomegranate, rose petals and sumac are sharp and focused on the nose of this bottling from Randall Grahm, who slightly dried these grapes post-harvest. Sour cherry and alpine strawberry flavors rise on the sip, with fresh flowers and a light hint of dried meat also showing. 93 Points — Matt Kettmann

$40 Plum Market

NSO By Dusty Nabor 2021 Grenache (Sta. Rita Hills)

This label by Dusty Nabor is almost always a solid buy on the quality-for-price ratio. This bottling begins with cherry, rose extract, wild mint and earthy chaparral aromas on the nose. The palate’s chalky tannins reveal tightly wound strawberry, pepper and toasted herb flavors that show a touch more warmth on the finish. Best Buy. 93 Points— M. K.

$20 Vinoshipper

The Best Wine for Raw Corn Soup with Manchego: Chablis

Mark Bowman, sommelier at Hilton Head Island’s Sea Pines Resort recommends Chablis to pair with a cold soup that emphasizes the essence of raw corn.

“Corn has a natural, creamy sweetness, and Chardonnay, as a thicker-skinned grape, tends to have at least a touch of that creaminess,” he says. “The key here is that an unoaked Chardonnay such as Chablis will still maintain some of its natural acidity, which is vital to enliven the verve of a raw corn soup.”

Wine Enthusiast recommends:

Domaine Vincent Dampt 2020 Chablis

This multifaceted wine is quite enjoyable, with layers of fresh citrus, green pear and melon skin, then moves toward savory notes of white button mushrooms, English pea and dry thyme. While round in body, it is bright and graceful on the palate. 93 Points — Anna-Christina Cabrales

$25 Wine Chateau

Gabrielle 2021 Chablis

An abundance of wild flowers embrace aromas of fresh lemon, lime and lemongrass. The palate is round with freshly cut pears, citrus peel, ginger spice, wet stones and salt. Focused and layered, this wine should pair well with fresh prawns and lobster. 91 Points — A. C.

$29 Total Wine & Spirits

Albert Bichot 2021 Chablis

Intense on the nose, this wine exudes intense overripe citrus notes completed by crushed seashells. On the palate its crisp acidity reinvigorates and should appeal to those who relish a mineral-driven experience. Enjoy as an aperitif. 92 Points — A. C.

$ Varies B 21

The Best Wine for Curried Pumpkin Soup: Sparkling Chenin Blanc

A richly textured soup with warm spices calls for something similarly textured and toasty.

“I like pairing sparkling Chenin Blanc with this,” says Ring. “The toasty, spicy notes pair well with the mellow curry, and Chenin Blanc also tends to have a honeyed character, which I think is right at home with winter flavors like pumpkin,” he says. “The bright acidity of the wine cuts through the richness of the cream and texture of the purée, and the bubbles add even more textural interest.”

Wine Enthusiast recommends:

Vino Volta 2021 Methode Ancestrale Chenin Blanc (Swan Valley)

Like cloudy apple juice in appearance, this pét-nat, from the historic Swan Valley region of Western Australia, offers gentle pithy orange and lemon aromas combined with wild herbs, flowers and minerals. The palate, although also quiet on the flavor front, is bone dry and pithy, with a texture and acidity combo that makes it a refreshing, rustic, drop well-chilled on a warm day. 90 Points — Christina Pickard

$ Varies Vino Volta

The Best Wine for Spicy Noodle Soup: Grüner Veltliner

Often called upon to pair with vegetables due its unique, white pepper character, Austria’s zippy Grüner Veltliner can also uphold complex elements such as miso and gochujang.

Second to a pour of Korean soju, “I think Grüner Veltliner pairs really well with Asian spices, especially gochujang,” says Steve Kim, sommelier at The Bazaar by José Andrés. “Bright, fruity Grüner has a way of contrasting the spiciness and easing it down, and its acidity can brighten up the soup more, too.”

Wine Enthusiast recommends:

Reustle 2022 Green Lizard Grüner Veltliner (Umpqua Valley)

This is typically one of the better American examples of Grüner Veltliner, and the 2022 vintage is no exception. The Green Lizard’s pear, mandarin orange and earthy daylily aromas combine to create an amaro-like sensation. Flavors include more mandarin oranges, green tea and a burst of white pepper. Editor’s Choice. 93 Points — M. A.

$38 Great Northwest Wine

Jurtschitsch 2020 Ried Loiserberg Erste Lage Grüner Veltliner (Kamptal)

There is a nice reductive character at the beginning here, with white raspberry peakingthrough, followed by a wave of flavors, including peach, cardamom, coriander and even uni. It is a very interesting expression of the grape, as it seems the origin is more important than variety here. It can be enjoyed now, but it will only get better with a few years of aging. 93 Points — Aleks Zecevic

$38 Flatiron Wine & Spirits

Hirsch 2020 Ried Lamm Erste Lage Grüner Veltliner (Kamptal)

This elegant white has an intense minerality that is joined by a vibrant acidity, together creating firm structure. There’s a fine balance with notes of hominy, lemon oil, spice and hints of sage which all decorate the velvety texture. The finish is long and precise, echoing the savory profile. 93 Points — A. Z.

$ Varies Wine.com

The Best Wine for Wild Mushroom Soup: White Burgundy

Earthy and savory, yes, but given the en croute treatment here, this wild mushroom soup also boasts an added layer of buttery decadence.

Sadie Farrington, sommelier at The National in Telluride, Colorado, therefore recommends a well-known friend to butter: white Burgundy. “The wine adds some nice acid to the dish while also supporting the buttery texture of the soup,” she says.

Wine Enthusiast recommends:

Chartron et Trébuchet 2021 Chardonnay (Bourgogne)

The wine presents with a spray of wet grass and fruit, with white mushroom, white lilies, and white stones enveloping the nose with a beautiful waft of light florality. A palate of under ripe citrus and pith is accompanied by an elegant tone of vanilla that lingers on the finish. 92 Points — A. C.

$ Varies Saratoga Wine

Francois Labet 2019 Chardonnay (Bourgogne)

Aromas of ripe apples, crisp pears and white flowers meet a midpalate marked by pithiness and salinity, with the gentlest wash of acidity. The flavors remain persistent on the palate, making this wine a perfect pairing for delicate soft cheese such as brie. 92 Points — A. C.

$ Varies Wine.com

The Best Wine for Lentil, Carrot and Kale Stew: Sangiovese

Cumin, turmeric and paprika add a serious dimension to this already hearty, slightly smoky lentil soup.

Sean Olnowich, culinary director for New York’s Ketchy Shuby, recommends Sangiovese, a medium-bodied red whose character can often also be described as hearty and smoky. Additionally, “the fruit-forward notes and acidity of Sangiovese both contrast and complement the depth and earthiness of the soup,” he says.

Wine Enthusiast recommends:

Trerose 2020 Salterio Sangiovese (Rosso di Montepulciano)

An earthy, very herbaceous nose has sweeter notes of candied red apple and cherries providing pop. Cherries thrive on the palate above continued herbs, while blood orange emphasizes the cherry sweetness and also adds a tannic bite. 90 Points — Danielle Callegari

$ Varies Saratoga Wine

San Felice 2021 Sangiovese (Chianti Classico)

Cranberries, strawberries and orange peel with fennel and sage and a mineral edge of just crushed rock are on the nose and then are repeated on the palate, where they come together in an elegant balance against firm but polished tannins and vibrant acidity. 92 Points— D. C.

$ Varies The Wine Buyer

The Best Wine for Papaya Gazpacho: Côtes de Gascogne

A white wine-dominant region in southwest France, Côtes de Gascogne produces fruit-forward wines that are perfect for this bright, fruit-forward soup.

Jade Palmer, wine manager at Krog Street Market’s Hop City Craft Beer and Wine in Atlanta, suggests that a Côtes de Gascogne blend of Gros Manseng and Colombard more than meets this gazpacho variation halfway: “It has really juicy stone fruit leaning into that tropical fruit,” she says, “and you still get a little bit of lively acidity with it, too.”

Wine Enthusiast recommends:

François Lurton 2022 Domaine les Fumées Blanches Sauvignon Blanc (Côtes de Gascogne)

Aged in concrete eggs, the wine is bright and fruity with hints of tropical fruits as well as fresh citrus acidity. It is a fine wine, its fruit balanced with a ripe texture. Drink from 2024. Editor’s Choice. 90 Points — Roger Voss

$ Varies Mr. D Wine Merchant

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How to Pair Wine with Nachos

Dakota Kim — Mon, 05 Feb 2024 19:22:10 +0000

In the 1990s, America’s heartland was obsessed with nacho cheese—the golden-yellow, ooey-gooey dip you couldn’t wait to sink your tortilla chips and soft pretzel bites into. Though you couldn’t really call the plastic chip-and-dip platter at the local roller rink, sports game or movie theater “nachos” per se, so many of us cut our teeth on those nacho flavors that it became an unforgettable taste. It seems, too, that it’s back in full force—if nachos-centric restaurants like Vamos. Vamos in Santa Monica and fancy snacks like the crab and uni nachos at Empellón in New York City are any indicator.

The ubiquitous dish has so seamlessly assimilated into American culture that many of us forget about its Mexican heritage. The dish was born in the 1940s, in a small town just across the Texas border called Piedras Negras, Coahuila. As the legend goes, a crew of U.S. military wives dropped in and maître d’ Ignacio “Nacho” Anaya couldn’t find the cook, so he hastily threw some fried chips, cheese and jalapeño together under the broiler. The addictive snack spread like wildfire across Texas, and the rest is happy hour history.

Like most bar foods, nachos have been upgraded over the years, from simple renditions topped with cheese and chilis to brisket-crowned versions and even “totchos”—that’s tater tot nachos, for those unfamiliar with the lingo. In spite of the dish’s glow-up, it’s still far more common to wash nachos down with beer or a margarita rather than a nice glass of wine—a major mistake.

“A beer like Tecate might cleanse the palate and you don’t have to think about it, but for people who love wine and flavor, it’s so much more exciting to layer more flavor,” says Rebecca Phillips, co-owner and wine director of Los Angeles’s Vintage Wine + Eats and Buvette LA. “Wine can have a beginning, a middle and an end with a long finish, and with a beverage that’s so complex and so much on its own, to pair it with a dish like nachos, you’re really cranking the dial. You’ve elevated the whole situation—not because it’s fancy, but because of the additional flavor.”

She has a point. If we can dress up nachos with steak and nopales, why can’t we dial it up another level with a well-matched wine? We took to the pros to find out how to do it. Here are the best nacho and wine pairings, according to sommeliers.

Cantina Zaccagnini Pinot Grigio

Cantina Zaccagnini Pinot Grigio is crisp, fresh and well balanced. It not only perfectly complements the bold flavors of basic nacho recipes, but its versatility makes it a suitable pairing for a wide range of ingredients. Whether you prefer classic toppings like jalapeños and salsa or more elaborate options like pulled pork and queso, this wine adapts gracefully to whatever nacho flavors you throw at it. The tralcetto (stick) on every Zaccagnini bottle is an actual grapevine cutting from the vineyards. It is tied by hand on to each bottle, and represents the connections between the wine and the land—yet another element that is sure to impress guests.

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The Best Wine for Classic Nachos: California Cabernet Franc

Classic nachos—the kind you might find in a sports bar or neighborhood pub—often come piled high with seasoned beef, black beans, queso, sour cream, jalapeños and other toppings. Phillips, who has been posting “Fast Food Fridays” wine pairings on her Instagram account for five years, says it requires a wine that can stand up to all “the salt, the spice, the fat, the acid, the heat.” Her favorite pairing is a just-as-multifaceted California Cabernet Franc, which often boasts notes of caramelized fruit, like red raspberry and ripe blueberry, as well as poblano pepper, jalapeno and “dusty basement vibes” from the pyrazine.

“The bigger fruit from the New World version can stand up to bold flavors like beef and beans,” Phillips says. “And the pepper from the wine matches the nachos’ cumin, chili powder and pickled jalapeños so beautifully.”

Wine Enthusiast recommends:

Breaking Bread 2022 Mizany Vineyard Cabernet Franc (Dry Creek Valley)

Fruit-forward but also nicely structured, this light-bodied wine exudes fresh blackberries and raspberries that are lifted by good fruit acidity and restrained slightly by tannin. It’s remarkably appetizing and food friendly. Best through 2028. 92 Points — Jim Gordon

$ Varies Wine-Searcher

McGrail 2020 Cabernet Franc (Livermore Valley)

Deep ruby-purple in the glass, this 100% Cab Franc emits immediate aromas that speak to varietal specificity: light rose and violet petals interwoven with a mixture of red and black fruits. The palate offers a modest acidity against warming alcohol and a coarse tannic texture, knitting additional flavors of cacao and dried tomato leaf. 90 Points — Stacy Briscoe

$52 McGrail Vineyards

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The Best Wine for Chilaquiles: Chenin Blanc or Baja Wines

Chilaquiles—a dish of tortilla chips topped with salsa, queso fresco and whatever other ingredients the maker desires—are basically super flavorful nachos crossed with enchiladas. Master of wine Martin Reyes owner of importer WineWise and co-founder of Wine Unify, loves to make his own and sometimes turns it into a layered lasagna-like dish packed with beans, forbidden rice, squash, carrots and his own homemade enchilada sauce. His favorite pairings for these bold flavors are light-hearted and aren’t overly serious, much like a good Chenin Blanc. Following the age-old locavore ethos of “what grows together, goes together,” Reyes looks for examples from Baja Mexico.

“It’s easy to fall back on European wines, because that’s the hegemony, but there is plenty of wine that pairs easily with Latinx and Caribbean foods,” Reyes says.

Wine Enthusiast recommends:

Husch 2022 Chenin Blanc (Mendocino)

This juicy wine has a little extra spritz in conjunction with generous acidity that brings flavors to life. Notes of vibrant capsicum, cut grass, just-ripe pineapple, lime leaf, lemongrass and a sea-air salinity bring to mind a tropical island. Suggested pairings include Thai green curry, fresh crab cakes with mango salsa, or seafood ceviche. Best Buy. 92 Points — S.B.

$15 Total Wine

Outward 2022 Cat Canyon Vineyard Chenin Blanc (Santa Barbara County)

Old-vine Chenin Blanc is all the rage, and this winery is one of the first in recent years to showcase these 1978 vines. Stony aromas of chiseled granite, lime peel and grassy hay show on the nose. The palate bites back with a sharp texture as flavors of grapefruit peel weave into the grape’s familiar wooly tones. 92 Points — Matt Kettmann

$ Varies Wine-Searcher

Mary Taylor 2022 Pascal Biotteau Chenin Blanc (Anjou)

This is a Chenin Blanc for palates that crave complexity. This wine has an aromatic nose of golden apple, orange blossom, white peach, ripe pear and lemon zest. There are additional notes of chamomile tea and pencil shavings on the honeyed midpalate that lend intrigue and depth. Best Buy. 91 Points — Reggie Solomon

$17 Wine.com

Monte Xanic 2020 Edición Limitada Cabernet Franc (Baja)

After a few minutes in the glass, the nose exhibits aromas of baking spices and hints of berries. Slightly drying tannins and a tangy acidity support a palate of herbs, red fruit and aniseed. 88 Points — Jesica Vargas

$ Varies Wine-Searcher

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The Best Wine for Salsa Verde Nachos: Sauvignon Blanc or Orange Wines

Tomatillo-based salsas, like the avocado-infused version that Vilma Mazaite, general manager at California’s Donnachadh Family Wines, likes to make at home requires a wine that can stand up to the acidity and mild spice of the tomatillos. That’s why she reaches for Sauvignon Blanc to go alongside her “Baja Nachos,” which are also topped with shrimp cooked with fresh tomatoes, melted Oaxacan cheese, pickled onion and parsley. The crisp wine’s acid complements the sauce, as do its fresh herbal notes and fruity aromas. “Fruit helps bring out the sweetness of the sauce,” she says.

For a more adventurous matchup to those spicy, herbal flavors, Randy Clement, co-owner of L.A.’s Silverlake Wines and Vamos. Vamos., recommends an orange wine. It’s his go-to choice for the braised pork-topped chile verde nachos served at the Santa Monica restaurant. But which oranges?

“The oranger the better, the weirder the better and the more exciting the better,” Clement says. “The skin contact and oftentimes slight cloudiness add a wonderful savory element to the wines, and those elements juxtaposed with their oftentimes slight fruitiness and less-than-racy acidity make for a perfect pairing.”

Wine Enthusiast recommends:

Storm Wines 2022 Sauvignon Blanc (Santa Ynez Valley)

Dried grass and lime peel aromas give a familiar and welcome sense to the nose of this bottling. The palate is jam-packed with acidity that shoots through the lemon and grapefruit-skin flavors, proving enticingly sharp. 92 Points — M.K.

$ Varies Wine-Searcher

Gainey 2022 Sauvignon Blanc (Santa Ynez Valley)

Light in the glass but exuberant on the nose, this bottling leaps out with aromas of passionfruit, lime sorbet and cut grass, blending tropical notes with a classical profile. The palate is more grassy and lime-driven, with a wet stone minerality adding depth. Best Buy. 91 Points — M.K.

$17 Wine.com

Beckmen 2021 Sauvignon Blanc (Santa Ynez Valley)

Lightly effervescent in the glass, this bottling smells of wet lawn, green pineapple and pomelo on the tightly woven nose. A vibrant blast of acidity kicks off the sip, and the quick hit of tension gives way to riper passion fruit and light guava flavors. 90 Points — M.K.

$ Varies Wine-Searcher

Organic Wine Tribe 2021 Pure Est. Orange Wine Macabeo (Spain)

Medium-amber colored in the glass, this wine has a bouquet of apricot preserves and almond paste. White peach, nectarine and marzipan flavors are infused with a touch of peppermint tea. A bright note of apricot endures on the palate. 87 Points — Mike DeSimone

$19 Sterling Grapes & Grains

Birichino 2022 Skin-Fermented Orange Wine Malvasia Bianca (Monterey)

This is an orange wine done right, starting with aromas of lime tonic, jasmine and tuberose that emerge from the lightly hazed glass. The palate shows a rich mouthfeel and ample weight, carrying orange-blossom flavors. Serve with fried chicken and spicy foods. 92 Points — M.K.

$ Varies Wine-Searcher

Neighborhood 2022 Dawn Orange Wine-White Blend (Central Coast)

This is not technically a rosé, but the blend of 75% Pinot Grigio and 25% Chardonnay is a pinkish hue in the bottle, offering joyous aromas of cherry creamsicle and tangerine spray on the inviting nose. The palate grips with a firm mouthfeel, as citrus acidity snaps through the strawberry flavors. Fun and delicious. 92 Points — M.K.

$35 Pali Wine Co.

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The Best Wine for Seafood Nachos: Albariño or Sauvignon Blanc

Seafood nachos can take many forms. Though many versions call on various forms of shellfish—shrimp, mussels, scallops and beyond—one of the most decadent versions we’ve seen is the crab and uni nachos at Empellón. Noah Small, beverage director at the restaurant, often pairs the dish with sparklers and orange wines. But, if he had to reach for just one varietal or style of wine to match, it would be Albariño. The wine has become a classic seafood pairing because Albariño vines are often planted in soil rich with the remains of old seashells.

“The expressions are bright and crackling with acidity, and those little hints of salinity really tie things together,” says Small. “Albariño is great for anything briny, so uni and oysters are perfect.”

Wine Enthusiast recommends:

Do Ferreiro 2021 Albariño (Rías Baixas)

This wine has a bouquet of mango and clementine. It is bright at first sip, with flavors of pink grapefruit, ripe summer peach and a touch of dried Mediterranean herbs that evaporates in a lemon zest finish. 92 Points — M.K.

$ Varies Wine-Searcher

Granbazán 2022 Etiqueta Verde Albariño Albariño (Rías Baixas)

Aromas of ripe summer peach, lemon zest, wet river rocks and honeysuckle waft from the glass. This wine is full in the mouth and has brilliant acidity. It offers flavors of orange marmalade, peach pie, lemon, and dried herbs de Provence. Editor’s Choice. 94 Points — M.D.

$19 Total Wine

Viña Costeira 2022 Meu Albariño Albariño (Ribeiro)

Not from Rias Baixas but from nearby Ribeiro, this wine has a nose of Fuji apple and freshly chopped parsley and basil. Peach, Granny Smith apple, cocoa-butter, orange-blossom and mint-leaf flavors are set into a full-textured wine that offers a closing note of citrus zest and saline. 93 Points — M.D.

$ Varies Wine-Searcher

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The Best Wine for Spicy Beef and Cheese Nachos: Furmint

Spicy is the key word to consider when choosing a pairing for spicy beef and cheese nachos. For Thomas Dunn, general manager and sommelier at LittleMad, a Korean-inspired New American restaurant in New York City, the crisp acidity of a dry Furmint provides an ideal contrast. The varietal, which is best known in decadently sweet Tokaji dessert wines, goes particularly well with those big flavors and all the common toppings.

“The Furmint cuts through the richness of the fats and bold flavors of a spicy, meaty nachos,” he says.

Wine Enthusiast recommends:

Somlói Vándor 2022 Furmint (Nagy-Somló)

Aromas of peach, honeydew and nutmeg waft from the glass. Peach and honeydew transition to the palate alongside flavors of dried apricot, a hint of honeycomb and a touch of salinity that lingers in the mouth. 93 Points — M.D.

$ Varies Wine-Searcher

Weninger 2021 Vom Kalk Furmint (Austria)

A fresh, crystalline white, this offers lemon, quince, blanched almond and salty mineral flavors. Very lithe, it is detailed and well defined by vibrant acidity. It shows good balance and length, leaving a hint of wild herbs on the finish. 92 Points — Aleks Zecevic

$ Varies Wine-Searcher

Günter & Regina Triebaumer 2022 Furmint (Burgenland)

This is silky in texture, with a light, elegant profile that features notes of yellow apple, peach and citrus. Savory mineral elements emerge on the well-knit finish. 89 Points — A.Z.

$ Varies Wine-Searcher

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The Best Wine for Carnitas Nachos: Chardonnay or Riesling

Chris Benziger, vice president of Benziger Family Winery, can’t resist a succulent carnitas nachos, with the tender pork dripping the perfect amount of fat onto the chips. Given how rich and heavy it can be, he suggests seeking out wines with vibrant acidity and the bright aromas of tropical fruits. Off-dry German Rieslings and high-acid Chardonnays fit the bill.

“A sip of Chardonnay brings a burst of freshness, cutting through the richness of the dish while harmonizing with its savory elements,” he says.

Wine Enthusiast recommends:

MacRostie 2021 Dutton Ranch Chardonnay (Russian River Valley)

Generous, appley and fresh, this medium-bodied wine offers clean, appetizing fruit flavors, light dashes of butter and vanilla, and a smooth, rounded texture. It should please butter lovers as well as balance seekers. 93 Points — Jim Gordon

$ Varies Wine-Searcher

Gundlach Bundschu 2021 Chardonnay (Sonoma Coast)

Brilliant in apples, vanilla, butter and pineapples, this full-bodied and silky-textured wine grabs attention with its sunny aromas. It follows up with a generous palate of fruits, mild spices and a melted texture that’s so easy to sip. 92 Points — J.G.

$22 Total Wine

Friedrich-Wilhelm-Gymnasium 2022 Off-Dry Riesling (Mosel)

This is light and elegant, with notes of orchard blossom and oolong tea, followed by crisp apple and nectarine. Moderate length. 87 Points — A.Z.

$36 Cost Plus Dollar Liquor

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The Best Wine for Gochujang Chili-Cheese Nachos: Riesling

Up until recently, gochujang—an umami-rich fermented chili paste—was best known as a Korean cooking staple. Today, the sweet, savory and slightly spicy an international culinary superstar—even working its way into the canon of nacho toppings. Gochujang-anointed nachos are a favorite of Charles Gaeta, director of Dedalus Wine in Vermont.

“With all that salty and fatty goodness, I am pulling for something with ripe fruit, high-flying acidity and a complementary touch of residual sugar,” he says—which means Riesling. The layers of cheese, spiced salsa and jalapeños and fresh herbs go particularly well with off-dry German Rieslings, powerful Alsatian Grand Crus with some age on them and slightly fizzy, unfiltered blends from Swabia.

“In all these various forms, Riesling’s famed acid and sugar are a perfect foil to rich and spicy nachos,” says Gaeta.

Wine Enthusiast recommends:

Willm 2021 Kirchberg de Barr Grand Cru Riesling (Alsace)

This is expressive and finely knit, featuring tangy acidity that brings out aromas and flavors of Meyer lemon and verbena framing the core of juicy yellow apple and wet-stone notes. Stays focused on the lingering finish. 90 Points — A.Z.

$23 Wine.com

Trimbach 2020 Schlossberg Grand Cru Riesling (Alsace)

This is all about its corduroy-like texture at this stage; layers peel off with air. It starts with subtle notes of flint and matchstick, then mixing in fresh quince, nectarine, green pear and lemon-curd flavors, with a long finish. The acidity needs a few years to fully integrate, but this has an admirable potential. 93 Points — A.Z.

$ Varies Wine-Searcher

Theo Minges 2021 Feinherb Riesling (Pfalz)

Super aromatic, this offers notes of baked pineapple, papaya and mango, all wrapped in a perfumed profile marked by orchard blossom. Moderate length. 88 Points — A.Z.

$ Varies Wine-Searcher

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The Best Wine for Barbecue Chicken Nachos: Red Blends

Barbecue chicken makes just about everything better—nachos included. Jamie Benziger, head winemaker at Imagery Estate Winery (and niece of Chris), thinks the ideal wine pairing has to highlight the smoky flavors in the meat. To do so, she calls for a red blend.

“With rich dark fruit flavors and subtle spice notes, the right red blend enhances the bold, smoky flavors of barbecue chicken nachos,” she says.

Wine Enthusiast recommends:

Tablas Creek 2021 Cotes de Tablas Red (Adelaida District)

This Rhône blend of 47% Grenache, 30% Syrah, 15% Counoise and 8% Mourvèdre recalls the charming wines found on so many unassuming European tables. Roasted cranberry, sour cherry and rose petal aromas lead into a bright, appropriately tense palate of snappy raspberry, cracked pepper and crushed thyme. Editor’s Choice. 94 Points — M.K.

$38 Total Wine

Sebastiani 2019 Gravel Bed Red (Sonoma County)

Smooth and supple, this full-bodied blend of Cabernet Sauvignon, Merlot and a dash of Barbera is laced with ripe blueberries, cherries and dark-chocolate flavors on fine-grained tannins. Light oak spices let the delicious berry and cherry flavors shine through. 91 Points — J.G.

$ Varies Wine-Searcher

Chronic Cellars 2021 The Unteachables Red (Paso Robles)

Concentrated in the glass, this dark blend of 41% Syrah, 34% Petite Sirah and 25% Tannat packs stewed-fruit aromas together with hints of violet. The palate is dense with baked blueberry and blackberry flavors. Creamy tannins are soft yet show just enough edge to ensure an interesting cellar bet. Drink now–2031. Cellar Selection. 92 Points — M.K.

$ Varies Wine-Searcher

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The Best Wine for Raw Tuna Nachos: Chilled Reds or Chardonnay

Technically tuna is a type of seafood, but tuna tartare- or poke-topped nachos deserve a different wine treatment than other seafood variations. That’s because they often feature Asian flavors—soy sauce, sesame oil and other ingredients—which can steer a pairing in a different direction.

T.J. Provenzano, beverage director and co-owner of New York City omakase spot Bar Miller, likes a contrasting pairing for the fatty elements—the rich aioli and the fish—in the soy- and sesame-marinated bluefin tuna tartare nachos served at the restaurant. He thinks the ideal foil is a chilled red—especially those that have gone through carbonic maceration and have a good sense of fruit and acid and softer tannins. “I like a nice bright wine to cut through the fat,” he says. “A Beaujolais or Gamay would work well, something easy drinking but equally as elegant.”

But Danae Smith, general manager at Riverbench Vineyard and Winery, prefers a buttery, light Chardonnay with her poke nachos. If there’s avocado on the poke nachos, it perfectly complements the slightly buttery and vanilla undertones from oak aging in many Chardonnays. Like our reviewers, she particularly appreciates the complex, fruity, medium-bodied Presqu’ile 2021 Santa Maria Valley Chardonnay, which has a mineral finish.

Wine Enthusiast recommends:

Moillard 2020 La Roche Rose (Beaujolais-Villages)

This muscular Beaujolais-Villages has finesse. Ruby in color, this wine has a perfumed nose of black raspberry, rosehip, cranberry and black plum. Well integrated, red-and-black fruit concentration on the midpalate continue through to the long finish. Best Buy. 92 Points — R.S.

$ Varies Wine-Searcher

Louis Jadot 2022 Beaujolais

This is a robust Beaujolais that holds its own. Deep-purple in color, this wine has a perfumed nose of black plum, blackberry, dried violet blossom and dried black cherry. Additional notes of forest floor and hay reveal themselves on the palate, which is concentrated with a slightly velvety texture. Age for five years or enjoy now. Best Buy. 90 Points — R.S.

$14 Total Wine

Lucy 2022 Gamay Noir (Santa Lucia Highlands)

Pay attention to the rise of Gamay in the Santa Lucia Highlands, because the grape shows tremendous character and charm in the appellation. Tightly woven aromas of dark cherry, boysenberry, rosewater and lilac lead from the nose into a juicy palate, where lovely cherry and berry flavors are lifted by candied lilac and a loamy minerality. Editor’s Choice. 93 Points — M.K.

$ Varies Wine-Searcher

Presqu'ile 2021 Presqu'ile Vineyard Chardonnay (Santa Maria Valley)

Fresh and crisp aromas of lime skin and margarita spice are tightly wound on the nose of this bottling. The palate is acid driven and taut in texture, showing brisk citrus flavors that dance into a lightly brined finish. 93 Points — M.K.

$ Varies Wine-Searcher

World's End 2019 Rebel Rebel Reserve Chardonnay (Napa Valley)

Pastry-like flavors give this fun, creamy-textured wine an almost sweet effect as notes of vanilla, croissant and butter bathe the palate in richness. Good fruit acidity and elevated alcohol keep it powerful through the finish. 91 Points — J.G.

$ Varies Wine-Searcher

Aeris 2021 Chardonnay (Sonoma County)

Milky aromas and a subtle blend of oak, butter and baking spices invest this medium-bodied and well-balanced wine with good complexity. Balancing richness with a tang of acidity, the wine is both appetizing and rather deep. Best Buy. 91 Points — J.G.

$ Varies Wine-Searcher

The post How to Pair Wine with Nachos appeared first on Wine Enthusiast.