Cabernet Sauvignon with beef. Chardonnay with fish. Sweet wine with foie gras or blue cheese. We’ve heard it all before. And while the classic food and wine pairings are classics for a reason, there is also something to be said for mixing things up a little. Not all red wines need to be paired with meat, especially if you do not eat meat often. Some white wines have enough body and texture to pair with something bolder than oysters or white fish.
When choosing a wine to pair with a dish, it is often the most unlikely of matches that turns out to be the most satisfying. With this is mind, we have put together five fantastic “off the beaten track” food and wine pairings, unexpected couplings that defy dogma. Bon appetit!
Champagne and Buttermilk Fried Chicken
Champagne has the reputation of being a celebratory treat to reserve for special occasions and pair with only the finest, rarest, priciest of delicacies. We’ve seen it with caviar, with oysters, with lobster and pretty much everything truffled. But did you know that Champagne is actually only of the most versatile wines when it comes to food pairing?
Buttermilk Fried Chicken – (Photo Credit: The Spruce Eats)
This sparkling wine pairs especially well with deep-fried comfort foods – like potato chips or tempura – as its natural high acidity cuts through the richness of these treats. Champagne’s fresh bouquet of yellow fruits, citrus and flowers complements the salty flavor of fried foods. Meanwhile its toasted, nutty, brioche aromas and smooth texture adds an extra layer of luxury to these dishes. So, seize the moment and indulge in that bottle of Champs you’ve been saving for a birthday on a weeknight. Pair it with one of your most sinful comfort food cravings.
Our favorite? A glass of Champagne with buttermilk fried chicken served with ranch dressing.
A Spanish Rosé with a BBQ Pulled Pork Sandwich
Rosé is all too often demoted to the role of “pool-side sipper” and that simply is not fair. It is true that these wines are more delicate than their tannic red counterparts, but they still have so much to offer. Even the lightest Provence rosé offers myriad flavors of fresh red berry fruit, juicy pink grapefruit, and even tropical fruits like passionfruit or mango. Meanwhile, deeper and darker rosé wines – like Spanish rosados or Italian rosatos – will offer intense flavors that will stand up to even the boldest, spiciest and smokiest of dishes.
Barbeque Pulled Pork Sandwich with BBQ Sauce and Fries (Photo Credit: Millesima)
So forget the summer salad and look for something more complex to pair with your rosé this spring. We recommend a Spanish Garnacha (Grenache) rosé with a pulled pork sandwich, slathered in a smoky and sweet barbecue sauce.
A Northern Rhone White with a Beef Ribeye
One of the most common pairing misconceptions is that white wines cannot pair with red meat. A lack of tannins is often cited as the reason. This is simply untrue. While you cannot go wrong with a quality red paired with a nice filet, there are plenty of powerful white wines that fit the bill equally well. The best white wine and beef pairings will be those that feature meat cooked rare to medium rare and presented simply without too much char, smoke or heavy sauce.
Grilled ribeye beef steak with red wine, herbs and spices. (Photo Credit: Millesima)
A quality Loire Valley white, like an aged Chenin Blanc from Savennieres, will go nicely with leaner cuts like a filet mignon. An oak-aged Chardonnay from Burgundy will have enough body to stand up to any cut. But our top choice is a rich Northern Rhone white – a Viognier from Condrieu or perhaps a Marsanne-Roussanne from Hermitage – with a juicy ribeye. These whites are unctuous and naturally oily, with enough texture and body to stand up to this rich and fatty cut. A match made in heaven.
A Red Rioja Reserva with Pan-Seared Tuna
By the same token, white wines aren’t the only option when pairing with fish or seafood. There are a wide range of red wines that will go perfectly well with the catch of the day. When choosing the right red wine and fish pairing, remember that acidity in food clashes with tannins in wine. So if the dish is seasoned with an abundance of fresh citrus or is tomato-based, choose a red with minimal tannins, like a Pinot Noir, Gamay or Barbera from Italy.
Pan seared tuna (Photo Credit: Canva)
But that is not to say that only these light-bodied reds can pair with fish. We love an aged Rioja Reserva red wine paired with a pan-seared tuna steak encrusted with sesame seeds and served with sauteed shiitake mushrooms. The aromas of juicy macerated cherries, meat, chocolate and undergrowth will go magically with the earthy and nutty nuances of this recipe. Meanwhile the smooth tannins, mellow texture and fresh finish will pair up perfectly to the meaty texture of the tuna.
A Sweet Sauternes with Sichuan Eggplant
Finally, one of the most widely misunderstood wine styles: sweet wines. These voluptuous, velvety smooth beauties are often served at the end of the meal with desserts like tiramisu or a chocolate soufflé, with which they no doubt shine. Sweet wine with sweet food, can’t go wrong there. There are also classic pairings that emphasize contrasts, pairing sweet wines with salty dishes like foie gras or blue cheeses.
However, there is something even more exciting about serving a chilled glass of sweet wine with a seriously spicy dish, like a Thai red curry or anything with chili peppers. Sweet wines have high residual sugar and lower alcohol, which does not clash with the heat of these dishes. The sweetness soothes the burn on the palate, while the rich aromas of honey, caramel, toffee and dried white fruit add a kaleidoscope of flavors to the pairing.
Stir fried Szechuan eggplant in spicy soy sauce with ginger and garlic (Photo Credit: Millesima)
Try a golden Sauternes with a spicy, smoky Sichuan Eggplant, seasoned with plenty of toasted garlic, red chilies and Sichuan peppercorns. This is a truly complex match sure to have your guests coming back for more.
There you have it, our top five “off the beaten path” food and wine pairings. When choosing a wine to pair with a dish, do not be afraid to experiment, to take chances and try new things. Who knows, you might discover a match made in heaven!
NOTE: This is a sponsored post by Millesima.
Cheers! ~ Cindy
JR Lazarow
Cindy Rynning