Like salt, vinegar is a powerful preserving agent. The art of making pickles is an age-old tradition passed down from generation to generation.
Acetic acid, produced through the fermentation of alcohol, inhibits the growth of most microorganisms and gives these foods their sharp acidity.
Finding the right wine to pair with pickles can be a real challenge. The variety of vegetables and spices involved is immense.
Celery, capers, aubergine, beetroot, onion, carrots, Brussels sprouts, cauliflower, kohlrabi, red cabbage, sauerkraut, fennel, turnips, cucumbers, peppers, and radishes are just some of the countless vegetables used in pickling.
When it comes to flavourings, the list is equally vast: cloves, dill, bay leaves, fenugreek, curry leaves, chillies, peppercorns, coriander seeds, and juniper berries, among many others.
Beyond this variety of vegetables and seasonings, pickles also differ in acidity depending on the type of vinegar used.
But with so many variables, is it really possible to find the right wine?
Challenges:
- The pickles’ acidity may clash with the wine’s own acidity.
- If the pickles are spicy, the alcohol in the wine can amplify the heat, throwing off the balance.
- If the vinegar is on the sweet side, a wine that’s too dry can make the pickles taste bitter or sour.
Tips
1. Choose a wine with a level of acidity that matches the pickles.
A dry Riesling can be an excellent choice: its vibrant acidity mirrors that of the pickles, while its minerality is enhanced, adding a refreshing lift.
An Arinto from Bucelas also offers compatible minerality and acidity. A firm, aromatic Alvarinho is another great option.
Likewise, a Muscadet — with its minerality, citrus notes, and bright acidity — can make for a delightful pairing.
2. Choose a wine with a touch of residual sugar.
A Prosecco Extra Dry can work beautifully. With a sweetness level between 12 and 17 g/L of residual sugar and a lively, refreshing acidity, these wines are easy to drink and pair nicely with vinegared or spicy vegetables.
In addition, their natural fizziness complements the acidity of the pickles perfectly.
3. Try a wine made from a variety with naturally sweet notes.
A Gewürztraminer or Muscat Blanc can be a great match. A semi-sweet or sweet Riesling is also a natural choice for some pickle lovers.
4. Go for a versatile wine.
A fresh, lightly fruity rosé can handle surprisingly bold flavours.
5. And why not a good craft beer?
Pickles and beer are both fermented products. Choose a beer that’s less bitter and slightly sweeter, and see how it plays on your palate.
6. For something out of the box, try Japanese sake.
The Japanese often enjoy this beverage with various kinds of pickles. There are several types of sake, each with a distinctive flavour profile. For vinegared pickles, choose one that’s fruity, refreshing, and has a comparable level of acidity.
Use these tips as a guide to make your own choices. Some pairings will work better than others — after all, the flavours, spices, and acidity of pickles can vary widely. In the end, it all comes down to your palate and personal taste.
