Top pairings
Top pairings for dry and off-dry Alsace whites
On a recent visit to Alsace, I had the pleasure of rediscovering the region’s diverse wine offerings, from crisp Rieslings to Gewürztraminer and Pinot Gris. What struck me during this trip was how integral sweetness is to perfecting a food and wine pairing—a nuance that can vary greatly between a youthful bottle and a more aged vintage.
In Alsace, we focused on traditional local Alsatian cuisine, because I always prefer to eat local when I visit a wine region. This region’s wines, particularly the off-dry varieties, are famously well-suited to spicy dishes—a testament to Alsace’s global culinary influence. While the French may not always excel at Asian cuisine, Alsace wines undoubtedly do. They shine brightest when paired with bold, flavourful dishes, and I’m convinced they have untapped potential with Scandinavian fare as well.
Intriguingly, a new sweetness indicator is appearing on the back labels of many Alsace wines, offering a helpful guide to their style—an invaluable tool for any wine enthusiast looking to enhance their dining experience. But to truly appreciate these wines, one must delve deeper into the unique pairings they complement. Let’s explore some of the top pairings that make Alsace wines truly unforgettable.
Top Pairings for Alsace Riesling
Riesling is my favorite Alsace wine. While Gewürztraminer has its charm, Riesling’s versatility, especially in its drier forms, makes it a standout. Here are some of the best pairings:
In Alsace:
- Creamy sauces with fish: Particularly with zander, plaice, or sole, where a dry Riesling cuts through the richness.
- Choucroute: A traditional Alsace dish that pairs beautifully with both dry and off-dry Rieslings.
Other Great Matches:
- Scandinavian seafood dishes and smorgasbord: Dry or off-dry Riesling complements the delicate flavours.
- Japanese seafood dishes: Especially sashimi and sushi, where dry Riesling’s acidity enhances the freshness.
- Raw seafood: Think fish tartares, carpaccios, and ceviches—dry Riesling is the perfect match.
- Asian-inspired seafood: Oysters with an Asian twist, seafood cocktails, lighter Thai dishes like crab cakes and salads are all lifted by an off-dry Riesling.
- Fish dishes in general: Fish terrines, simply cooked sea bass, and seafood salads all suit a drink Riesling.
- Dry spiced chicken dishes: For example, chicken tikka and tandoor chicken are both ideal with an off-dry Riesling.
Top Pairings for Riesling Blends
One of the styles I was most impressed by on the trip, particularly Domaine Pfister’s Cuvée 8 (Riesling, Pinot Gris, Gewürz and Muscat) and Marc Kreydenweiss’s Clos du Val d’Eleon a 50/50 blend of Riesling and Pinot Gris. By and large I’d follow the pairing suggestions for dry to off-dry Riesling rather than those for Pinot Gris or Gewürz. Riesling blends, such as Domaine Pfister’s Cuvée 8, are equally impressive. These blends often include Pinot Gris, Gewürztraminer, and Muscat, creating a symphony of flavours. Follow the pairing guidelines for dry to off-dry Riesling, keeping in mind the additional depth the blends offer.
Top Pairings for Alsace Pinot Gris
Pinot Gris from Alsace can be a bit of a wildcard—sometimes dry, sometimes rich and verging on sweet. Here’s what I recommend:
In Alsace:
- White meats in creamy sauces: Especially when mushrooms are involved, a dry Pinot Gris is sublime.
- Hot pâté en croûte: A brilliant match we enjoyed with an older Pinot Gris at Leon Boesch.
Other Great Matches:
- Smokey foods or sauces: Pinot Gris handles these with ease, particularly when off-dry.
- Richer fish like monkfish and salmon: Both dry and off-dry styles work well.
- Thai curries with coconut: The off-dry Pinot Gris balances the spice and creaminess perfectly.
Top Pairings for Alsace Gewürztraminer
Gewürztraminer is almost synonymous with spicy cuisine, particularly Chinese and Indian dishes. However, it’s important to choose the right dishes to avoid overwhelming the palate.
In Alsace:
- Foie gras: The off-dry Gewürztraminer is a classic, luxurious pairing.
- Munster cheese: Another regional specialty that matches well with both dry and off-dry versions.
Other Great Matches:
- Washed rind cheeses: Like Epoisses or Maroilles, which pair beautifully with dry or off-dry Gewürz.
- Szechuan and Korean dishes: The spicier, the better—Gewürztraminer’s sweetness cools the heat.
- Apple desserts: Off-dry Gewürz works wonderfully with apple crumble or strudel, enhancing the cinnamon and fruit flavours.
Best Pairings for Alsace Pinot Blanc
Often overlooked, Pinot Blanc is a versatile and underrated wine from Alsace. It’s an excellent all-rounder, particularly with light, simple dishes.
In Alsace:
- Onion tart or Tarte flambée: Both are classic Alsace dishes that pair effortlessly with Pinot Blanc.
- Quiche Lorraine: A perfect match, especially with a creamy filling.
Other Good Matches:
- Risottos and pastas: Especially those with creamy sauces or spring vegetables.
- Simple seafood dishes: Fish pie or fishcakes are enhanced by the smoothness of Pinot Blanc.
Best Pairings for Alsace Sylvaner
Many of the dishes that go with a dry to off-dry riesling will go with a dry Sylvaner though it generally doesn’t have Riesling’s purity and minerality. Again it’s regarded as an inexpensive wine in Alsace though the best examples e.g. from Ostertag really show the grape’s potential.
In Alsace:
- A winstub (wine bar) wine drunk with light snacks such as salads, cold meats and tarte flambée
Other Good Matches:
- You could drink it with similar dishes to a dry Riesling. It’s a good match for Westernised versions of dishes like stir fries or noodles that have an Asian influence but are not particularly spicy or authentic.
Best Pairings for Alsace Muscat
Alsace Muscat is aromatic and fresh, but not as versatile as Gewürztraminer. It’s best enjoyed as an aperitif or with a few select dishes.
In Alsace:
- White asparagus: Served with a buttery sauce or smoked ham, an off-dry Muscat shines.
- Smoked cheeses: Another excellent match for the off-dry style.
Other Good Matches:
- Fresh fruit salads: Particularly those featuring tropical fruits, where Muscat’s fruitiness complements the flavours.
If you have other favourite matches do leave a comment!
Image credit: Alberta Studios
Which whisky pairs best with haggis?
Given that whisky is generally considered the most appropriate match for haggis I thought it would be interesting to check out what Britain’s top whisky experts have to recommend for Burns Night:
Dave Broom - whisky writer
"The best, by some distance, is Talisker 10 y o. It's the pepperiness on the finish of the whisky that gives the flavour bridge, the oatmeal in the haggis gives a malty note to a whisky which doesn't usually display this, the sweetness of the dram offsets the gaminess of the haggis (adding complexity) while the smoke in the whisky adds another dimension to the whole dish. Runner up for me is Highland Park 12yo."
Charlie Maclean - author of Whisky: a liquid history, www.whiskymax.co.uk
My favourite, without a doubt, is Talisker 10 y o - because it's sweet and lightly smoky, then spicy in the finish. Pour it on (anoint) the haggis or drink alongside.
Photo by @stockcreations at shutterstock.com
Marcin Miller - whisky commentator
I like the taste of haggis and prefer it enhanced by whisky rather than overpowered by it. So I'd go for an elegant blend like Cutty Sark or perhaps BNJ (Bailie Nicol Jarvie) I'd keep the malt for drinking alongside! Similar thinking applies if you are set on using malt to pour over the haggis. I wouldn't opt for anything too phenolic and would go for Highland Park (a nice balance of peat and sweet) or, of course, The Glenrothes (classic Speyside with great structure and mouthfeel).
Neil Ridley - whisky blogger, caskstrength.net
Whisky and haggis should, in theory, be a wonderful marriage of Highland flavour but it is easy to go too far with the whisky. I used to use Laphroaig 10 yo but it was just too peaty to match and overpowered the food in my opinion.
The whisky needs to work with the following: the haggis itself, that delicious meaty gravy, earthy buttery turnips and sweet, flowery swede.I'd suggest these whiskies off the top of my head:
- Ardbeg Uigeadail- sherried and not too heavily peated - a very hearty whisky. Also some of the older bottlings from the 70's would be excellent, less peated but they are very expensive!
- Older Clynelish/Brora. These have really meaty/gamey notes which should work well.
- 2 yo Cragganmore
- Highland Park 18- very honeyed, rich and peppery but should work with the 'Neeps and Tatties' and the rich gravy.
- Karuizawa single casks- The bottlings done by No. One Drinks Co. from the 70's /1980's have that earthy, outdoor feel of wild mushrooms and forest floor freshness. Might be sacrilege to match a Japanese whisky with a Scottish national dish though!!
Gavin D Smith - www.whisky-pages.com
I am a fan of the Skye malt Talisker with haggis, but some of the bigger, sherried Speysiders also work well for me - whiskies like Aberlour and Glenfarclas and The Macallan. The sweetness provides a nice contrast with the spicy and peppery character of the dish.
Stuart Bale, assistant bar manager, Albannach, London.
The Glenlivet 18 year old. The hint of spice and slightly nutty finish works really well with the meaty and peppery flavours of the haggis.
The 5 best wine (and best cocktail) pairings for garlic cheesy bread
I wouldn’t have thought of proferring wine pairings for garlic cheesy bread had I not stumbled across the fact that it was the most re-pinned image on Pinterest.
I would have assumed you would eat it with other dishes that would have more impact on the wine you were drinking but it seems for garlic cheesy bread fanatics nothing must get in the way of their favourite food.
But you still need something to drink and here’s what I suggest
Sparkling wine
Assuming you’re tearing it apart in front of the TV a glass of bubbly should go down rather well. Doesn’t have to be champagne (although why not?) - a glass of prosecco would do nicely. Or even - gulp! - a moscato if that rocks your boat. (Bit sweet for me.)
Sauvignon Blanc
If GCB is everyone’s favourite snack why not drink everyone’s favourite white with it? Citrus flavours are always great with garlic.
Pinot Grigio, Gavi or other dry Italian whites
A good choice because the flavour is not too assertive - it won’t get in the way of that garlicky, cheesy bliss-out.
Riesling
Bit of a left-field choice this but a crisp fruity young riesling would really hit the spot. Especially if riesling proves to be the new Sauvignon Blanc
Merlot
White wine is better with GCB than red, I reckon but if red’s what you enjoy, red is what you should drink. I toyed with pinot noir but I frankly think Merlot would be better with all that garlic.
A margarita
I like the idea of a cocktail with GCB and what could be better than a margarita? A classic one I’d suggest not one of those fancy ones with strawberry or passionfruit. Though please don’t let me stop you ...
Image ©Brent Hofacker at shutterstock.com
5 great beer pairings for roast turkey
Even those who normally drink beer feel the need to have wine with turkey but beer is actually just as good, if not a better accompaniment.
I’m not mad about Christmas ales (better on their own or with stilton, I think) but there are plenty of other options:
A rich full-bodied IPA. I used to say American-style IPA but we have so many great ones of our own in the UK now you don’t need to constantly make that comparison.
A saison - I remember Garret Oliver recommending this to me way back. It really works
An amber ale or bière ambrée has a fruitiness that plays well with a fruity stuffing
A strong Belgian ale like Duvel would make a good partner for the Boxing Day leftovers.
A brown ale - a good choice if you like to serve your turkey with a rich gravy. Nøgne Ø’s imperial brown ale is a corker or try Brooklyn’s Brown ale.
And what about cider?
I’d go for a medium-dry cider - totally dry is a bit austere to compete with the trimmings, medium sweet too sweet - for my palate at least. The very natural-tasting Pilton cider which comes in full-size bottles would be perfect.
Here are some more suggestions from Serious Eats
Some exciting drink pairings for cheese that aren’t wine
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
Cider for example makes a very enjoyable lunchtime partner for a selection of cheese or a ploughmans while an elderberry wine or glass of sloe gin can make an unusual alternative to port for an after dinner cheeseboard. I also like soft drinks with cheese, which I often eat as a light lunch or snack, when I don’t particularly want to drink anything alcoholic.
Here are my suggestions for individual types of cheeses:
Goats’ cheeses
Apple, citrus and floral flavours work well with goats cheese so I often turn to soft drinks such as apple juice, elderflower cordial or traditional lemonade with young fresh cheeses, particularly in a salad. With more mature cheeses try an apple-flavoured eau-de-vie.
White-rinded cheeses such as Camembert and Brie
Milder versions work particularly well with red berry-flavoured drinks. (I know I said I wouldn’t talk about beer but a Belgian raspberry or cherry beer is a great partner for a Brie.) Guignolet, an inexpensive French cherry-flavoured aperitif, is a intriguing pairing for a slightly riper cheese though if it’s got to the state where it’s oozing over the board you may be better with a stronger drink like a Calvados or apple brandy. Apple flavoured drinks such as cider and Pommeau also go well with Camembert.
Hard and semi-hard cheeses such as cheddar and Gouda
Again cider will work well with these cheeses if they’re not too mature but aged cheddars and Goudas need something more intense, rich and nutty. Dry amontillado, palo cortado and dry oloroso sherries (though these strictly count as wines they’re an unusual pairing), malt whiskies that are aged in sherry casks, armagnacs and artisanal dark rums are all interesting matches. You might also try sake of which I understand the author Max McCalman, affineur of Artisanal in New York is a great champion. I haven’t given it a run through but imagine it would go particularly well with slightly waxy cheeses such as Beaufort and Comté.
Semi-soft/washed rind cheeses
E.g. Epoisses, Langres, Munster and Pont L’Evêque when allowed to mature to the limit, i.e. the proverbial ‘stinky’ cheese. These are real red wine - and even white wine-killers so it makes sense to look for alternatives. The pairings I find work best (apart from strong Belgian beers) are French ‘marcs’ such as marc de Champagne and marc de Bourgogne and - believe it or not - Dutch genever!
Sheep’s cheeses
The most wine-friendly of cheeses so what other options might tempt you? Poire William, I once discovered, was a fantastic match for Pecorino and I’m sure would go with other sheeps’ cheeses too. You might also try quince-flavoured liqueurs on the Manchego principle. Bramley and Gage makes one and Emporia Brands imports one from Gabriel Boudier. I also like dry, nutty sherries and Madeiras with sheep’s cheese but again that’s straying into wine territory.
Blue cheeses
As I’m sure you well know salty, pungent blue cheeses need a contrasting note of sweetness to balance them so any port drinkalike will fare well. Elderberry wine, sloe or damson gin are real champions. Going in a totally different direction, peaty whiskies such as Lagavulin and Talisker are also fantastic with strong blue cheeses, especially Roquefort.
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