Sommeliers Pair These Wines w/ Comfort Food
Choosing the perfect wine to complement the rich flavors of a sumptuous comfort food spread can elevate the dining experience overall. See food pairing and “spicy wine” tips below from the experts with the VinoVoss AI Sommelier platform, with art available for all. Do also feel free to ask for any other specific dish wine pairings that VinoVoss sommeliers would recommend!
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Sommeliers Say Pair These Wines with Comfort Food
Those interested in pairing the perfect wine with classic comfort foods should take heed that the endeavor need not be complex. Below are some sommelier-driven suggestions for the ideal vinicultural-epicurean experience.
Beef Stroganoff
Beef Stroganoff is a hearty dish featuring tender strips of sirloin braised in a rich, creamy sauce made with sour cream, beef stock, and sautéed mushrooms. The beef is cooked until it is melt-in-your-mouth tender, while the onions and mushrooms add depth of flavor and texture to the dish. Served over noodles or rice for a comforting meal. This dish pairs well with medium-bodied red wines like Grenache. The wine’s fruity notes complement the beef’s savory flavors, while its subtle spice enhances the dish’s complexity. Alternatively, a full-bodied white Malvasia with its lush texture can balance the stroganoff’s richness and acidity.
Osso Buco
Osso Buco is a hearty dish featuring tender braised veal shanks simmered in a flavorful mixture of white wine, chicken stock, and aromatic vegetables like onion and celery. The slow-cooking process results in melt-in-your-mouth meat with a rich, umami flavor. Pancetta adds a subtle smoky note to this comforting and satisfying meal. Osso Buco pairs well with a full-bodied red wine like Malbec. The rich, tender meat and savory flavors from the pancetta, onion, and celery are complemented by the wine’s robust tannins and dark fruit notes. Alternatively, a white wine with good acidity, such as Malvasia, can cut through the richness and refresh the palate between bites.
Baked Ziti
Baked ziti is a comforting pasta dish featuring ziti noodles layered with a rich tomato sauce, ground beef, and a blend of melted provolone, mozzarella, and Parmesan cheeses. The casserole is baked until the cheese is golden and bubbly, resulting in a hearty, satisfying meal with a delightfully creamy texture and savory flavors. Baked Ziti pairs well with medium-bodied white wines like Chardonnay or light-bodied reds like Sangiovese. The acidity in these wines balances the richness of the cheese and complements the tomato sauce. Alternatively, a sparkling wine can cut through the dish’s creamy texture and refresh the palate.
Filet Mignon With Mushroom Garlic Butter
Filet mignon, a tender cut of beef tenderloin, is grilled to perfection and topped with a rich, savory mushroom garlic butter. The steak is seasoned with fragrant rosemary and black pepper, enhancing its natural flavors. The result is a juicy, melt-in-your-mouth texture that showcases the quality of the meat and the complementary flavors of the butter topping. For grilled Filet Mignon with savory mushroom garlic butter, a full-bodied red wine like Malbec is an excellent pairing. The rich, bold flavors of the wine complement the tender, juicy beef and the umami notes of the mushroom garlic butter. Malbec’s smooth tannins and dark fruit flavors enhance the dish’s savory profile, creating a harmonious and satisfying combination.
Dry Aged Tomahawk Steak
A dry-aged tomahawk steak grilled to perfection, seasoned with salt, black pepper, smoked paprika, and cloves. The steak is accompanied by a zesty arugula salad dressed with balsamic vinegar and topped with sautéed shallots and a squeeze of lemon. The result is a juicy, tender, and flavorful steak with a slightly smoky taste and a refreshing, peppery side salad. The Dry Aged Tomahawk Steak, grilled to perfection, pairs excellently with a bold red wine like Malbec. The steak’s savory flavors, derived from the dry aging process and seasoning with smoked paprika and cloves, are complemented by the full-bodied and robust nature of Malbec. The wine’s firm tannins and dark fruit notes stand up to the rich, juicy texture of the steak, creating a harmonious balance on the palate.
Lobster Tails With Garlic Butter
Succulent lobster tails sautéed in a rich garlic butter sauce, infused with a hint of red pepper flakes for a subtle kick of heat. The tender, buttery texture of the lobster meat is enhanced by the aromatic garlic and bright citrus notes of lemon, creating a luxurious and flavorful dish that is sure to impress seafood lovers. Lobster Tails with Garlic Butter pairs well with a full-bodied Chardonnay or a light-bodied Pinot Noir. The buttery and lactic notes in the lobster complement the rich, creamy texture of Chardonnay, while the delicate flavors of the lobster also pair nicely with the light, fruity notes of Pinot Noir. The garlic butter sauce enhances the overall dining experience.
Stuffed Turkey
Infused with aromatic herbs like sage and thyme, Stuffed Turkey is a flavorful and popular roasted dish during brisk weather seasons. The cranberry and Italian sausage ingredients often included add depth and richness. Consider pairing a medium-bodied white wine like Greco, with its crisp acidity and subtle fruit notes, complements the turkey’s flavors without overpowering them. Alternatively, a light-bodied red like Pinot Noir, with its delicate fruit and earthy undertones, pairs well with the herbal and savory elements of the dish.
French Onion Soup
French Onion Soup is a savory, comforting dish made by simmering caramelized onions in a rich beef stock and white wine broth. The soup is topped with a crusty baguette slice and melted Gruyere cheese, creating a delightfully gooey and satisfying texture. The slow-cooked onions impart a deep, sweet, and slightly sulfurous flavor to this classic soup. French Onion Soup pairs well with a full-bodied white wine like Malvasia. The wine’s rich texture and subtle sweetness complement the soup’s deep, complex flavors, while its acidity cuts through the richness of the cheese. Alternatively, a light-bodied, fruity red like Aglianico can also work, as its bright acidity and subtle tannins balance the soup’s richness.
Cream Of Broccoli Soup
Cream of Broccoli Soup is a comforting dish made by simmering butter, onion, celery, and broccoli in chicken stock until tender. The vegetables are then blended with milk and flour to create a smooth, creamy texture. The soup is seasoned with black pepper and has a subtle sulfurous note from the onion, making it a warm and satisfying meal. This hearty soup pairs well with a white Malvasia wine. The light-bodied and aromatic nature of Malvasia complements the soup’s creamy texture and subtle sulfurous notes from the onion. The wine’s crisp acidity cuts through the richness, creating a balanced and refreshing pairing.
Mashed Sweet Potatoes
This creamy and comforting side dish is made by boiling or steaming sweet potatoes until tender, then mashing them with butter, chicken stock, and salt to create a smooth, fluffy texture. The natural sweetness of the potatoes is enhanced by the rich butter and savory stock, resulting in a delightful balance of flavors. The creamy and sweet mashed sweet potatoes, simmered with butter and chicken stock, pair well with a white Moscatel de Alejandría or a red Nerello Mascalese. The Moscatel’s floral aromatics and subtle sweetness complement the dish’s richness, while the Nerello Mascalese’s high acidity and red fruit notes cut through the potatoes’ smooth texture, creating a balanced and enjoyable pairing.
Roasted Potatoes
Simple yet delicious, this side dish is prepared by cutting potatoes into wedges or cubes, tossing them with olive oil and salt, and roasting them in the oven until crispy on the outside and tender on the inside. The high heat of roasting brings out the natural sweetness of the potatoes while creating a satisfyingly crunchy texture. WINE PAIRING For roasted potatoes seasoned with olive oil and salt, a crisp white wine like Cortese or a light-bodied red like Pinot Noir would pair well. The high acidity and citrus notes of Cortese can cut through the richness of the potatoes, while the earthy and red fruit flavors of Pinot Noir complement the savory, roasted taste. Both wines have a balanced structure that won’t overpower the simple yet satisfying dish.
Candied Yams
This sweet and tender dish is made by roasting sliced yams with a generous coating of brown sugar and a sprinkle of cinnamon. The yams are baked until they are soft and caramelized, resulting in a delightful contrast of textures – a crispy, glazed exterior and a smooth, creamy interior. A comforting and indulgent side dish. The sweet and earthy flavors of candied yams, roasted with brown sugar and cinnamon, pair well with the aromatic and floral notes of Moscatel de Alejandría, a white grape variety known for its sweet and perfumed character. Alternatively, the red grape Nerello Mascalese, with its bright acidity and red fruit notes, can complement the dish’s caramelized sweetness and provide a refreshing contrast.
Cornbread
Cornbread is a classic baked dish made with cornmeal, eggs, milk, sugar, and salt. The batter is mixed until smooth and then baked until golden brown. The resulting bread has a slightly sweet flavor and a tender, crumbly texture. Cornbread is often served as a side dish or enjoyed on its own, warm from the oven. The sweet and savory flavors of cornbread, made with corn meal, eggs, and milk, pair well with the aromatic and floral notes of Moscatel de Alejandría, a white grape variety. The wine’s sweetness complements the dish’s subtle sweetness from the sugar, while its light body balances the bread’s tender crumb. Alternatively, the red grape Agiorgitiko, with its medium body and fruity character, can provide a pleasant contrast to the cornbread’s richness.
Grilled Corn
An easy yet delicious dish, this side is made by cooking fresh corn on the cob over an open flame. The corn is typically brushed with a mixture of butter and olive oil, then seasoned with salt to enhance its natural sweetness. The high heat of the grill caramelizes the kernels, creating a slightly charred, smoky flavor and a tender, juicy texture. The grilled corn, with its smoky, buttery flavor and slight saltiness, pairs well with a crisp white wine like Malvasia. This light-bodied wine has a refreshing acidity that cuts through the richness of the butter and complements the sweetness of the corn. Alternatively, a light-bodied red wine like Pinot Noir, with its delicate fruit notes, can also enhance the grilled flavors without overpowering the dish.
Roasted Brussel Sprouts
A savory and flavorful dish, this side is made by roasting halved Brussel sprouts with garlic, onion, and olive oil until they are tender and caramelized. The high heat of roasting brings out the natural sweetness of the Brussel sprouts while creating a slightly crispy texture on the outside and a soft, tender interior. Roasted Brussel Sprouts pair well with Sauvignon Blanc, a crisp white wine with herbaceous notes that complement the vegetable’s earthy flavors. The high acidity of Sauvignon Blanc cuts through the richness of the olive oil and balances the dish’s saltiness. Alternatively, a light-bodied Cabernet Franc with its subtle spiciness can enhance the garlic and onion flavors, while a sparkling wine’s effervescence refreshes the palate between bites.
Dessert Pies or Tarts
When it comes to fall desserts, apple pie is a timeless classic. The combination of a crispy crust and sweet, spiced apples captures the essence of the season. Pears, pumpkins, or berries are also wonderful alternatives to highlight the flavors of fall in your dessert creations. Fall dessert pies and tarts are often sweet but not overly so. Baked fruit and spices pair wonderfully with aromatic, lightly sweet wines. Moscato d’Asti or a late-harvest Gewürztraminer are perfect choices, offering just enough sweetness with hints of spicy notes to compliment the desserts.
Perfecting ‘Spicy’ Wine Comfort Food Pairings
According to vinicultural expert Sylvia Ba, ‘spicy’ wines also pair well with typical holiday dinner fare. Spiciness in wine is one of those intriguing characteristics that can elevate a wine and add complexity to it. It’s a sensation that parallels the heat from a chili pepper or the warmth from a touch of cinnamon. When we talk about spicy wine, we’re referring to wines that evoke a sensation of warmth and tingling on the palate, much like certain spices do.
When it comes to wine and food pairing, the key is to complement and balance the wine’s spicy notes with the right dishes. For example, pairing Syrah with pepper-crusted meats like Turkey and Ham, which are seasonal menu staples, can enhance the black pepper notes in the wine, creating a cohesive and robust flavor experience. Gewürztraminer can be a great match for dishes that have a touch of sweetness and mild spice, like a honey glazed ham with cloves. The ginger-like spice in the wine enhances the overall richness of the dish. Similarly, Zinfandel pairs well with hearty, smoky dishes like a smoked turkey, where the clove and pepper notes in the wine complement the smoky flavors of the meat.
White with spicy notes, like Grüner Veltliner or Gewürztraminer, pair well with turkey stuffing that often has an its intricate balance of sweet, sour, salty, and spicy elements. These can also be an excellent match for dishes with a touch of sweetness or mild spice like sweet potato casserole or a butternut squash mash—foods that will help to highlight the spicy characteristics of the wine.
What is a Spicy Wine?
When we talk about spicy wine, we’re referring to wines that evoke a sensation of warmth and tingling on the palate, much like certain spices do. This spiciness can manifest in various forms.For instance, a wine with a peppery character can remind one of the sharp bite of black pepper or the more subtle heat of white pepper. On the other hand, a wine that exudes baking spices flavors might reveal the sweetness and warmth of cinnamon or nutmeg, adding a familiar touch to its profile. Other wines might bring to mind the slightly sweet and woody heat of cloves or ginger, offering yet another layer of spiciness.
Certain wines are particularly known for their spicy profiles. Syrah, for example, is the most common spicy wine, known for its black pepper notes, especially in wines from regions like the Rhône Valley in France or the Barossa Valley in Australia. Meanwhile, Grüner Veltliner, the iconic Austrian white wine, displays a white pepper spiciness, setting it apart among white wines. Gewürztraminer, with its exotic and aromatic profile, often carries a ginger-like spiciness, along with floral and lychee notes. In fact, “Gewürz” means “spicy” in German. On the other hand, Zinfandel, a robust and often fruity red, can express a range of spicy characteristics, from cinnamon to cloves, depending on the region and winemaking style.
The spiciness in wine can be attributed to several factors, primarily the grape variety and the winemaking process. The inherent spiciness in certain wines often comes from the grape variety itself due to specific chemical compounds present in the grapes.
Rotundone is the primary aroma compound responsible for peppery notes in wine. Found in grape skins, rotundone is particularly prominent in varieties like Syrah and Grüner Veltliner, making the wines feel peppery and adding a layer of complexity to their flavor profiles. Similarly, 4-vinylguaiacol is known for contributing clove-like aromas and flavors. It’s more commonly found in wines made from grapes that have a higher phenolic content, influenced by the grape variety and growing conditions.
Beyond the grape variety, the winemaking and aging processes can also play a significant role in developing spiciness in wine. One of the key factors here is the use of oak barrels. When wine is aged in oak barrels, it can take on additional spicy characteristics. The type of oak, the level of toasting, and the length of aging all influence the final profile. American oak, for example, tends to impart more vanilla and coconut notes, while French oak can contribute subtle spices like clove and cedar. The interaction between the wine and the wood allows for the development of complex flavors that enhance the wine’s overall spiciness.
Spiciness in wine is a multifaceted and enchanting characteristic that adds depth and excitement to the wine. Whether it’s the peppery punch of a Syrah or the warm, gingery notes of a Gewürztraminer, spicy wines offer more complexity to the wine and pleasure to the overall tasting experience.
Whether spicy wine or otherwise, choosing the perfect wine to accompany your holiday feast can elevate the dining experience, complementing the rich flavors of a quintessential comfort food meal. Whether you’re serving a hearty steak, buttery shellfish, roasted turkey, savory stuffing, or a variety of sides, the right wine can balance and enhance each dish. With a thoughtful wine selection, every holiday dish becomes a flavorful journey.
By the Vinicultural Experts at “VinoVoss”—an AI Sommelier smartphone app and web-based semantic wine search and recommendation system developed by BetterAI. The user-friendly online platform picks the perfect wine every time, for any occasion courtesy of a highly advanced artificial intelligence assist. Learn more at www.vinovoss.com.