Wine has long been revered as the drink of the gods, the liquid in the glasses of the aristocrats, the cure to a broken heart and the perfect match to almost every dinner. Unfortunately, the problem of that latter statement resides in the word “almost.” Although it is relatively common knowledge that a rich, dark red dances on the palate harmoniously with a red meat, whereas a drier white wine is better suited to complement fish, there is also a list of delicious foods in which the perfect grapey companion is not so easy to find. And we are here to help your search for the answers to your pairing queries.
Hummus: Although a great appetizer, summer snack or meal, the thought of pairing wine with hummus and pita bread may seem a bit of a daunting task. The rich, yet not overpowering garbanzo bean and garlic based bite fares well with a dry white or rose, in particular a citrusy one for it will bring out the lemon in the hummus. Try the Matello Pinot Gris.
Artichokes: As a result of a chemical compound naturally found in cooked artichokes, most wines’ flavors are altered for the worse while sipped in conjunction with bites of this green treat. Although a light, dry white with distinct citrus flavors can be enjoyed with basic, steamed artichokes, liven the vegetable up with salt and fat (like a hot cheese and artichoke dip) and you can sip on your favorite dark red, like the Sheridan Vineyard 2012 Cabernet Sauvignon.
Asparagus: Grilled, steamed, cold or hot… The ways in which asparagus can be enjoyed are endless, but unfortunately the types of wine to pair with this delightful vegetable are not. The acids in this green veggie result in wines that taste harsh, sometimes even metallic, but a light, citrusy unoaked Chardonnay, like Bethel Heights 2009 Chardonnay unoaked will pair nicely with your asparagus-filled summer meal.
Tomatoes: Since similarities strive in the world of sipping and savoring wines and bites, a tomato, high in acidity and sugar, deserves and an equally zingy counterpart in a beverage. Fortunately, the Syncline Grüner Veltliner is just that.
Sushi: Everyone loves a good California roll but unfortunately not everyone knows which wine will bring out the sweetness of the crab and complement the subtle flavors of this fresh dish. A bright Chehalem 2012 SEXT Riesling with its notes of white blossom and jasmine, white peach and pear followed by subtle floral notes and acid spritz that pairs nicely with a California Roll as well as salmon and albacore sashimi.
When there is a will, there is a way—don’t let a food’s supposed reputation for pairing badly with wine deter you from doing so, it just might take a little more effort and research to result in that perfect bite, sip and sigh of content.
