BellaOnline Forums Food and Wine Wine WINE PAIRING SUGGESTIONS

Hello-

What wines (white and red) would you pair with flavored dips such as jalapeno, artichoke, parmesan as well as some cheeses (spicy jack, etc). I was thinking about zin and pinot for reds and reisling or sauvingon blanc for whites. Any other more appropriate suggestions would be appreciated. Thanks

Hi Okii- I think your thoughts are perfect! I like that Sauv. Blanc to go with the hard to pair food- artichokes (asparagus another hard food), I might also then go with a cool climate chardonnay-instead of the reisling. I like the idea of the zinf- another choice is a shiraz. And then the pinot noir is nice because it's a lighter red that pairs with most foods.
Have fun!
Linda

Hi, the clean flavors of Sauvignon Blanc are great with spciy foods. Pinot Grigio is also a friend of these foods.

Vina Borgia is a great wine to pair with the heat of pepper jack cheese. I did an article on pairing Wine and Mexican Food that you may find helpful.

Pinot Grigio is far too weak for spicy foods. I prefer a strong Shiraz.

Pepper jack cheese is just trailer trash cheese. How that can ever be paired with any decent wine is beyond my comprehension. It is better paired with Thunderbird 'wine'.

Let's talk about wine partners for stilton, pepper ch�vre, St. Andre?

Pinot Grigio can vary widley. Granted, much of what is sold in the US is not the best Pinot. I still like some of the sweeter varieties for spicy foods.

What someone is serving guests depends alot upon the tastes of the guests. That's part of being a good host.

What wines do you like to serve with the cheeses you listed?

Thanks Paula for answering all of these pairing questions. I always refer to the article you wrote (http://www.bellaonline.com/articles/art1551.asp) when I am trying to figure out what foods to pair! Thanks again <img src="/images/graemlins/smile.gif" alt="" />

With St. Andre I prefer an Entre Deux Mers; with pepper ch�vre a Margaret River (AU) chardonnay; with Stilton a dry muscat.

Thanks raleigh.

I for the pepper ch�vre I can see the Margaret River. With Chardonnay you have to be careful that it's not too oaky. Hot spices can bring out the oak, making it over the top. A good Zinfandel might work as well.

There is a restaurant in Birmingham, AL, called G. One of their specialties is a spicy green tomato soup with shrimp. It goes perfectly with an Oregon Pinot Gris.