Chablis with oysters, Fino Sherry with almonds, red Burgundy with roast chicken, smoky Zinfandel with barbecue—if you want to get a wine enthusiast hot and bothered, just whisper a classic food and wine pairing in his or her ear. Even better, do it with two wineglasses in tow and an Eartha Kitt purr in your voice.
What many people do not realize, however, is that there is a world of surprisingly delectable pairings beyond the conventional, ones that cross territorial and gustatory lines in a manner befitting the multifariousness of modern eating. Let’s examine the best of them:
BUBBLY + PIZZA
A pairing of two of life’s indispensables, the acidity in a sparkler such as a Napa bubbly, Cava, or Prosecco cutting through the cheese and harmonizing with the piquancy of the tomato sauce.
BUBBLY + SALT-AND-VINEGAR POTATO CHIPS
How can you not drool when you contemplate this tangy-on-tangy match?
BUBBLY + FRIED CHICKEN
The cleansing bubbles and acidity of sparkling wine are tailor-made for the crispy, greasy delights of fried chicken. It’s not surprising that there are now eateries devoted to “birds and bubbly”; I even taught a seminar on the subject at the South Beach Wine & Food Festival.
ENGLISH SPARKLING WINE + GLAZED COCKTAIL SAUSAGES
Your taste buds will rearrange themselves into the shape of a Union Jack in appreciation of Brit fizz with crispy, glazed little sausages.
VINHO VERDE + THAI MINCED CHICKEN
The inexpensive, fizzy, almost beerlike Vinho Verde operates like a ceiling fan on the blazingly hot, delightfully greasy Thai dish.
ARNEIS + LOBSTER ROLL
Italy via Maine never tasted so good: tangy, peachy Arneis from Italy readily snuggles up to a creamy, succulent lobster roll.
NEW ZEALAND SAUVIGNON BLANC + XIAO LONG BAO (CHINESE SOUP DUMPLINGS)
The energetic, citrusy Sauvignon Blanc provides pitch-perfect refreshment to the broth-borne earthiness of pork soup dumplings.
AUSTRALIAN RIESLING + FISH AND CHIPS
Not only does a penetratingly dry and vibrant Aussie Riesling give lift to fried morsels on your plate, but the accompanying vinegar also works with this dry, tart style of Riesling.
OFF-DRY RIESLING + HONEY MUSTARD PRETZELS
The sweet-sour nature of the pretzels flatters that of the Riesling, creating a gastronomic synergy of the Bavarian kind.
CHARDONNAY + POPCORN
The creamy Chardonnay meets its match in the equally buttery popcorn and the wine’s acidity finds favor with the popcorn’s saltiness.
CHARDONNAY + KRAFT MACARONI AND CHEESE
The butteriness of a rich Chardonnay from California or Australia adores the creaminess of this comforting classic.
CHARDONNAY + GRILLED STEAK
You’d better believe it: a richer, toasty-style Chardonnay can bring all sorts of love to the rich, charred aspect of steak.
ALBARIÑO + BURGER
The weight of a richer-style Albariño stands up to the meaty goodness of a burger. Albariño tends to have ample acidity, which will keep your mouth refreshed and ready for the next beefy bite.
ROSÉ + BAREBECUE POTATO CHIPS
Dry and pink goes with everything but reaches the thin-air heights of greatness in the presence of barbecue potato chips.
ROSÉ BUBBLY + GREEK YOGURT
I accidentally discovered this unforgettable match late one night when on a whim I poured a bit of sprightly, fruity rosé Prosecco into a half-eaten cup of black cherry frozen yogurt. The angels sang.
RED BORDEAUX + ENCHILADAS
Until I saw a daring group of wine connoisseurs host a Bordeaux and enchiladas party, I had no idea these two elements were so compatible. The pairing works best with beef enchiladas and a simple, medium-bodied Bordeaux.
PINOT NOIR + PEKING DUCK
Ripe, cherry-inflected styles of Pinot Noir are besotted with game birds, and especially Peking duck—the smoky fruit of the wine harmonizing with the skin of the duck and its accompanying crispy plum sauce.
PINOT NOIR + GRILLED CHEESE SANDWICH
My friend Steve hosts an annual event during which various bottles of smoky, fruit-forward Pinot Noir from the Russian River are paired with delectable, crispy grilled cheese ’wiches.
CÔTES DU RHÔNE + KIBBE
Earthy, satisfying, unpretentious Côtes du Rhône crushes for Middle Eastern kibbe, the torpedo-shaped croquettes filled with bulgur and lamb.
ZINFANDEL + PEPPERED BEEF JERKY
Combining two of California’s most savory passions—beefy, spicy jerky and meaty, peppery Zinfandel—will make your knees will knock with delight.
DRY LAMBRUSCO + DORITOS
This savory red bubbly cools down the spicy, umami-laden flavors in this beloved snack, while the bubbles cut through the chips’ oily charisma.
MOSCATO D’ASTI + GLAZED DOUGHNUTS
The lightly bubbly and delicately sweet Moscato plays nice with the light and chewy character of glazed doughnuts.
AUSTRALIAN SPARKLING SHIRAZ + FROOT LOOPS
The intense berry character of this bubbly red provides a bridge to all manner of fruity foods, even that Saturday-morning bastion of unnatural fruit flavor, Froot Loops.