Suggest Wine

What to Pair with Fermented Foods

Fermented foods, from kimchi to sauerkraut, have seen a surge in popularity as more people discover their unique flavours and health benefits. These foods are made through controlled microbial growth and enzymatic conversions, resulting in complex flavours that can create exciting and sometimes challenging pairing opportunities with wine. In this guide, we will explore the best wines to complement a range of fermented foods, enhancing both the dining experience and the flavours of the dishes.

Understanding Fermentation and Its Flavours

Fermentation introduces a variety of flavours and textures to food, including tanginess, umami, and earthiness. Some common fermented foods include:

  • Pickles and Sauerkraut: Both are made from cabbage, often resulting in a sour and crunchy texture.
  • Kimchi: A spicy and robust Korean dish made from fermented vegetables.
  • Yogurt and Kefir: Creamy and tangy, these dairy products have probiotic properties.
  • Fermented Soy Products: Such as miso and tempeh, offering depth and umami richness.
  • Cheeses: From soft and fresh to hard and aged, cheese brings varied fermented nuances.

Each of these foods presents distinctive flavours, making thoughtful wine pairing essential for a harmonious meal.

Pairing Wines with Fermented Foods

White Wines

Crisp and Acidic Whites are often ideal for matching with fermented foods, as their refreshing acidity can cut through the richness and balance the tanginess:

  • Sauvignon Blanc: Its zesty notes complement dishes like pickles and fresh cheese. The herbaceous qualities align beautifully with the spices in kimchi.
  • Riesling (Dry): A versatile choice, Riesling’s acidity pairs well with fermented foods like sauerkraut, enhancing the dish’s tanginess without overpowering it.
  • Chenin Blanc: Its complexity and floral notes make it a great match for creamy fermented products like yogurt or soft cheese.

Recommendations:

  • Sauvignon Blanc with Tzatziki: The wine’s acidity enhances the creamy yogurt and cucumber.
  • Riesling with Kimchi Fried Rice: The slight sweetness contrasts with the heat of kimchi.

Red Wines

When pairing with fermented foods, lighter-bodied reds with low tannins can be more suitable, as heavier reds may overpower delicate dishes:

  • Pinot Noir: With its earthy undertones and red fruit characteristics, Pinot Noir works well with fermented ingredients like miso and fermented vegetables.
  • Gamay: This fruity red from Beaujolais is perfect for rich cheeses and can handle the bold flavours of kimchi.

Recommendations:

  • Pinot Noir with Miso Ramen: Complements the umami of the miso broth without overpowering it.
  • Gamay with Cheese Fondue: The simplicity of Gamay enhances the creamy richness of the melted cheese.

Sparkling Wines

Sparkling wines are fabulous companions for a range of fermented foods due to their effervescence and acidity:

  • Champagne: The high acidity and complex flavours of Champagne can elevate a wide array of fermented snacks, from pickles to aged cheeses.
  • Prosecco: Its fruity and floral notes pair delightfully with lighter fermented dishes, such as cucumber pickles or yogurt dips.

Recommendations:

  • Champagne with Fried Pickles: The bubbles cleanse the palate from the rich textures.
  • Prosecco with Cheese Plates: Works divinely with soft cheeses and pickled vegetables.

Sweet and Fortified Wines

Certain sweet and fortified wines can create unexpected yet delightful contrasts with fermented foods:

  • Sauternes or Late Harvest Riesling: These wines offer sweetness that can balance the heat and spice of dishes like kimchi.
  • Vermouth: Dry or sweet vermouths can enhance the flavours of Mediterranean fermented dishes, such as olives and marinated cheeses.

Recommendations:

  • Sauternes with Spicy Kimchi: The sweetness alleviates the spice while enhancing the overall flavour.
  • Vermouth with Olives: The herbal and citrus notes in vermouth elevate the salty, brine-rich olives.

General Pairing Tips

  1. Match Intensity: Lighter wines generally pair best with milder fermented foods, while more robust wines can handle stronger, spicier dishes.
  2. Consider Texture: Creamy fermentations like yogurt often pair well with high-acidity whites, while crunchy pickled items may benefit from the refreshing qualities of sparkling wines.
  3. Respect Fermentation: Highlight complementary notes in the food, such as pairing earthy wines with umami-rich foods.
  4. Don’t Overthink It: Wine pairing should be enjoyable. Experimenting with different combinations can yield delightful surprises.

Conclusion

Pairing wine with fermented foods can be a delightful journey of exploration, revealing the intricate balance of flavours and textures. Whether you are enjoying a salad topped with pickles, a hearty kimchi stew, or an artisanal cheese platter, there is a perfect wine waiting to enhance your meal. By understanding the characteristics of different wines and the unique profiles of fermented foods, you can create unforgettable culinary experiences that celebrate the art of flavour.

So, gather your favourite fermented dishes, pour a glass of your chosen wine, and enjoy the delightful harmony of complex tastes that only fermentation and great wines can provide. Cheers to new culinary adventures!