Last week, I made an amazing pickle soup. I learned that this is a traditional Polish dish. OMG, it is incredibly yummy. I highly recommend trying it. But the big question for me is do pickles and wine work together? Let’s explore.
What Do Other Blogs Say About Pairing Pickles and Wine?
The Gray Report warns us that “Vinegar and hot spice are death to most wines; vinegar can make wines taste thin and acidic, which is why green salads are hard to pair with, and hot spice can make alcohol feel hotter. Many pickles also have sugar, which can make less-sweet wines taste sour.”
The writer talked about the wines that didn’t work:
- Sauvignon Blanc – The acidity of wine and pickles combined rather than contrasted.
- Moscato d’Asti – The pickles took away the wine’s sweetness, making it seem fat and milky.
The writer then went on to say what worked:
- Prosecco – This wine sparkled. “It cleansed the palate, tasted lively, wasn’t so serious that I worried about not fully appreciating it, yet I enjoyed every sip. This was the hit of the night, which is something considering that it was also the cheapest beverage on the table.”
- Riesling – “I first tasted the wine on its own and thought, meh. Austere. The pickles brought it to life, bringing out minerality and lengthening the finish.”
- Sake – “Good sake has a number of qualities that make it work: it tastes less acidic, can carry a little sweetness better than wine, and can have a rich, creamy mouthfeel that makes a nice contrast.”
Steph Wines recommends a light and crisp wine like a dry and slightly fruity rosé.
Pelee Island Winery says that “you need something crisp and fresh with a little bit of fruit.” They recommend Pinot Grigio.
Have you paired pickles and wine? What were your favorite combos?
