The Vineyard Hoppers

Pairing wine with bitter foods can be a bit of a fun challenge, but it’s all about creating that perfect balance. Whether you’re dealing with bitter greens, dark chocolate, or any other bitter delight, the key is to find a wine that complements rather than clashes. Here are some playful tips to help you master the art of pairing wine with bitter foods:

Embrace the Neutral Zone

When dealing with bitter foods, sometimes the best approach is to keep things neutral. Aromatic wines may seem like the stars of the show, but neutral wines can be the unsung heroes. Think of varietals like Jurancon Sec, Aligote, and Muscadet. These wines are like the quiet friend who always has your back, subtly enhancing the flavours of kale, endive, and artichokes without stealing the spotlight. Their acidity balances the saltiness and richness of your dishes, making every bite a joy.

Match Made in Flavour Heaven

Finding a wine that mirrors the flavour profile of your dish is key. For bitter ingredients like chicory, radicchio, or Brussels sprouts, go for wines with grassy or herbal notes. Loire Valley Sauvignon Blanc, Friulano, Grüner Veltliner, or Sylvaner are great picks. They complement the bitterness without amplifying it, creating a harmonious flavour combo.

For chocolate lovers, try something adventurous like pairing dark chocolate with Amarone. This Italian wine has a hint of bitterness that pairs beautifully with the rich, cocoa-based flavours of dark chocolate. The spiciness and ripe fruit notes in Amarone create a match made in dessert heaven.

Tread Lightly with Tannins

When it comes to red wine and bitter foods, it’s all about finesse. High tannins can amplify bitterness, so opt for reds with low tannins and bright acidity. Gamay, light Pinot Noir, or Jura reds like Poulsard or Trousseau are your best friends here. Pineau d’Aunis from the Loire Valley also makes a delightful pairing with its delicate flavours.

Feeling Adventurous? Go Orange!

Orange wine, with its skin maceration during fermentation, is a versatile and fun choice for pairing with bitter foods. The depth and complexity of orange wine, along with its delightful orange peel and dried citrus flavours, make it a fantastic companion to bitter dishes.

Recommended Pairings for Bitter Foods

Brussels Sprouts: Roast them with goat cheese, walnuts, and pumpkin, then enjoy with a glass of Sancerre or Friulano. The wine’s acidity balances the richness of the goat cheese and pumpkin, while enhancing the earthy taste of the Brussels sprouts.

Kale Salad: Brighten up your kale salad with the crisp acidity of Aligote or Muscadet. The refreshing contrast will make the bitterness of the greens pop in the best way possible.

Roasted Artichoke: This indulgent treat pairs wonderfully with Grüner Veltliner or Orange Wine. The wine accentuates the artichoke’s natural sweetness while tempering its bitterness with complex citrusy layers.

Pairing wine with bitter foods doesn’t have to be daunting. With these tips, you can have fun experimenting and discovering delicious combinations. Cheers to creating balanced and flavourful pairings! 🍷🌿