8 great wine matches for brussels sprouts
The idea of doing a post on wine matches with brussels sprouts might strike you as a tad over the top - after all who eats sprouts on their own? (Answer: me. Whenever I get the chance.)
I’m not the only one it seems. When I've posted these sprout pictures on Instagram they've got an amazing number of ‘likes’. There’s some serious sproutlurve out there.
For those who are resolutely anti-sprout a reminder that they are no longer the soggy, sulphurous veg of your youth but can be served all manner of delicious ways. And it’s a myth that none of them work with wine. Here are 8 and the wines (and other drinks) that match with them.
Sprouts with bacon or pancetta and chestnuts
Probably the favourite sprout dish of the festive season. I’d be inclined to serve them with the same sort of red as the turkey - in other words a gutsy Rhône or Languedoc red. If they’re roasted or pan-fried they can handle a bit of tannin
Sprouts with chorizo
Has to be Spanish really. I’m rooting for Rioja reserva.
Any sprout dish with Asian-style seasonings such as fish sauce, sesame and soy would be good with a Gruner Veltliner. Or a dry-ish riesling. Or, better still, a sake.
Sprouts with cheese
Roast sprouts and baked Camembert is a surprisingly good combination and one which goes well with a simple white burgundy like a Maçon Villages. Or a medium-dry cider. You should also try sprouts with Tallegio (once sampled - and never forgotten - on a pizza in New York). I’d drink a Gavi with that.
Involves cream so think Chablis or chardonnay again
Shaved sprouts with pecorino (or parmesan)
Enjoyed at my favourite Bristol wine bar Bar Buvette. With a dry Vouvray which was perfect.
Depends a bit on the seasoning and what you serve it with. With the Christmas leftovers, for example, I’d quite fancy a Beaujolais or other chilled gamay. With Ottolenghi’s brussel sprout and ginger slaw I’d go for a Clare Valley riesling
Sprouts with citrus
Ottolenghi again. Needs a white with some tropical fruit character such as a lush sauvignon-semillon blend or a New Zealand Sauvignon Blanc
If you found this post helpful and would like to support the website which is free to use it would be great if you'd make a donation towards its running costs or sign up to my regular Substack newsletter Eat This, Drink That for extra benefits.