How to Pair Wine & Food | Wine Enthusiast

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.

New Arrival

Vanity Unbreakable Signature Cocktail Glass – Set of 2

In Stock | $41.00

Shop Now

The post What to Eat with Your Favorite Classic Cocktails appeared first on Wine Enthusiast.

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.

In the Shop

For Wine On-the-Go

This versatile messenger-style wine bag comes with removable bottle liners, a corkscrew and an aerator.

Shop All Wine Bags

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

Bring the World of Wine to Your Doorstep

Subscribe to Wine Enthusiast Magazine now and get 1 year for ~~$70~~ $29.99.

The post On an NYC Street Food Crawl? Don’t Forget the Wine Pairings appeared first on Wine Enthusiast.

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

Illustration by Eric Defreitas

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

In the shop

Wine Enthusiast Somm Universal Handblown Wine Glass

In Stock | $34.99

Shop Now

The post The Best Side for a Sandwich? Wine appeared first on Wine Enthusiast.

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.

In the Shop

Elevate your culinary skills with our premium selection of cooking tools and tableware.

Shop Now

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!

Bring the World of Wine to Your Doorstep

Subscribe to Wine Enthusiast Magazine now and get 1 year for ~~$70~~ $29.99.

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!

Bring the World of Wine to Your Doorstep

Subscribe to Wine Enthusiast Magazine now and get 1 year for ~~$70~~ $29.99.

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.

You May Also Like: How to Pair Wine with Nachos

“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

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

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.

Buy Now

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