Comments on: Impossible food wine pairings: falafel sandwich!

By: Paullett

Paullett — Fri, 05 Oct 2012 03:10:35 +0000

My fav … Falafel sandwich is made by me!(I’m a chef by the way) I serve it with my own roasted garlic & roasted red pepper sesame sauce which is a bit spicy, fresh tomatoes, green onions on warm pita bread from the oven. A side of tabbouleh and a glass of wine from my fathers vineyard (De Moura Winery Way- Ontario- Niagara on the Lake- Canada) His Shiraz which is named aptly after me his oldest daughter!

By: Ian

Ian — Sat, 08 Jan 2011 06:40:09 +0000

i doubt this gets through, much less, that anyone reads it, but try an Arneis, Langhe, Roero…

By: jason

jason — Fri, 21 Sep 2007 01:23:33 +0000

ummmm. how about a nice chilled vinho verde?

By: Joe

Joe — Wed, 01 Aug 2007 02:37:37 +0000

Are you kidding me? It would have to be a Chateau Musar!

By: Michael Mohammadi

Michael Mohammadi — Tue, 31 Jul 2007 20:59:35 +0000

Great food and wine pairing challenge, Dr. Vino. I especially appreciate this on behalf of my father’s side of the family, Persian. In any case, I have enjoyed a falafel before with a nice Gewurtztraminer. The exact name slips my memory, but I recall that the spice, as well as the sweet notes of the wine really held up well to the complexity of the falafel.

In any case, hope everyone finds a great wine to go with this exciting sandwich!

By: Alastair Bathgate

Alastair Bathgate — Tue, 31 Jul 2007 10:08:57 +0000

I’m definitely gonna go with a Grüner Veltliner.

By: Salil

Salil — Sat, 28 Jul 2007 10:29:33 +0000

Love falafel, and pair it quite often with Hunter Valley Semillon. Works well.

Dry Australian/Alsacian Riesling also works, and among reds, Southern Rhones or similar blends (like Torbreck’s Juveniles) also tend to pair well.

By: Sarah

Sarah — Fri, 27 Jul 2007 16:22:09 +0000

Hmmm … Falafel sandwiches are so rich and fragrant, I think anything that is too fruity or aromatic (in a fruity way–herbal is OK since falafel is so herbalicious!) might just overwhelm it … so in my opinion, no sauvignon bland, chardonnay, viogneier, gruner, riesling, gewurtz … I think the rule is, when in doubt, go regional. Falafel is an Eastern Mediterranean dish, found in Greece and neighboring countries such as Turkey, Lebanon, etc. Never heard of any great wines from Turkey and Lebanon is mostly red and Chard. I say go Greek? They’ve been making this stuff for a long time, and must have a nice crisp, minerally, but herbaceous white to match the refreshing, but heavy tang-and-mint tzatziki sauce or garlicky hummus … dare I say … (but I think they are fantastic) RETSINA!!! Or perhaps Assyrtiko, Moschofilero, Robola

By: Stacy

Stacy — Fri, 27 Jul 2007 14:10:39 +0000

Oh – chilled Beaujolais might be my winner so far. I am going to have to try that pairing. Yum.

By: Brooklynguy

Brooklynguy — Thu, 26 Jul 2007 17:06:00 +0000

How bout a chilled Beaujolais, like the 05 Vissoux Pierre-Marie Chermette?

By: Stacy

Stacy — Thu, 26 Jul 2007 13:19:39 +0000

I have to go two ways. If the falafel has lots of extra veggies in it like the one in the picture (which is making me sooooo hungry) I’d go with a New Zealand Sauvignon Blanc. If, like most of the average falafels you can find out here with limp lettuce and tomato, I’d add some lemon on top to kick up the flavor and drink a cold crisp Riesling from Mosel-Saar-Ruwer (I know it sounds odd but the sweetness is minimized by the citrus and balances both out).

By: Andy Samberg

Andy Samberg — Thu, 26 Jul 2007 07:22:24 +0000

These sandwiches are delicious and a rarity to find someone who can really make them to perfection!

By: el jefe

el jefe — Thu, 26 Jul 2007 05:00:16 +0000

a dry verdelho or albarino… it’s been so long since I’ve been anywhere within a hundred miles of a falafel joint I can’t help you there – but when you do open yours don’t forget to also serve a killer hummus!

By: beep

beep — Wed, 25 Jul 2007 21:23:53 +0000

chenin blanc from the loire valley or a super sharp gruner veltliner.

By: East Village Wine Geek

East Village Wine Geek — Wed, 25 Jul 2007 19:43:19 +0000

nothin’ like an unoaked chard. They are a special treat especially coming from Cali. I will definitely look for the Four Vines Naked chard (even the name is cool) to pipe in on WBW#36. I had a great unoaked chard from the Santa Cruz Mts. back in April by a producer named Beauregard. Great stuff. Clean and fresh with depth and citrus. I don’t know if it makes over here on the east coast but if I can find it I’ll pick it up and bring it next time we see each other.

EvWg