Pairing wine with bitter foods is a nuanced art that can either elevate a culinary experience or undermine a great meal. While some foods harmonize beautifully, navigating the complexities of bitterness requires a delicate balance. Here are some tips to help with this conundrum.
Embrace Neutrality
“Neutral wines” (varietals like Jurançon Sec, Aligote, and Muscadet) are better at enhancing flavours without overpowering them. These white wines are acidic with a subtle flavour and pair well with bitter vegetables such as kale, endive, and artichokes.
Match Flavour Profiles
Aligning the flavor profile of wine with the dish is fundamental. With bitter ingredients like chicory, endive, radicchio, or Brussels sprouts, consider Loire Valley Sauvignon Blanc, Friulano, Grüner Veltliner, or Sylvaner to complement the bitterness without intensifying it. Dark chocolate lover? Try pairing with Amarone, an Italian wine with concentrated fruit and spiciness.
Tread Lightly with Tannins
While high acidity can balance bitterness, excessive tannins can accentuate, so choose red wines with low tannins and bright acidity, such as Gamay, light Pinot Noir, or Jura reds like Poulsard or Trousseau or for something unique try Pineau d’Aunis from the Loire Valley.
*Tips provided by viniculture experts at VinoVoss.com
This original article first appeared in the WINTER 2024/2025 issue of City Style and Living Magazine.
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