Gazpacho: an impossible food-wine pairing?!?

gazpacho
Soon enough, and barring a worsening of the blight, ripe local tomatoes will be flooding greenmarkets around the country–if they aren’t already. Which always puts me in the mood for gazpacho!

So easy to make and so fresh: Some tomatoes, a cucumber, a little red onion, a garlic clove, some vinegar…Mmm!

But tomatoes have high acidity and vinegar is wine gone bad, which is always hard to pair with good wine.

Which wine would you pair with a bowl of gazpacho? Or is it…impossible?!?

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40 Responses to “Gazpacho: an impossible food-wine pairing?!?”


  1. Gazpacho and salmorejo (a thicker variant one finds in Córdoba) go very well with Fino and Manzanilla Sherries.


  2. As it’s been said: Sherries, or for a different one, Malamado Extra Dry, from The Zuccardi Family


  3. Rioja Rose was perfect.


  4. I love pairing with sherry, especially if the Gazpacho include sherry in the recipe. Txakoli is another great pairing….


  5. Rose all the way.


  6. Have done good dry rose’s many times ,with good results.muga worked well,but my fav’s have been from Provence.Hope this helps….


  7. It would depend on how garlicky and/or peppery the recipe was, but I would lean toward a white blend with a soft, but not sweet, finish. Sokol Blosser (Oregon) makes a blend of nine grapes branded as Evolution that I think might work well. Another option: a white Bordeaux.


  8. Try a dry and light Grüner Veltliner. It adds a bit of pepper to your meal!

    Best wishes, Tom


  9. Sherry. A fino or a manzanilla. Sherry is one of the very few wines that can overcome salt and vinegar.


  10. Dry rose is delicious, but well documented here. Another option is Riesling Spatlese Trocken – a wine that has weight from being harvested later and crisp acidity is perfect.


  11. Score another vote for rose (especially a Spanish garnacha rose), but because I often make gazpacho a complete summer meal by topping it with a couple of seared sea scallops, I’m thinking I might try the Evolution reccommendation! Cheers!


  12. Really fat gruner,
    Gruner Veltliner Lamm,
    Weingut Schloss Gobelsburg, Lamm Vineyard, 06 or 07.

    That would be very nice.


  13. The Feudi di San Grgegorio Fiano worked quite well with my gazpacho last night. The Dievole Nero d’Avola Pinocchio was quite tasty with it, as well.


  14. Gregorio (sorry)


  15. I would go for a dry rosé from Lopez de Heredia- Rioja, Haro, their white, dry and aged in old oak, would go very well too. Another option would be an Argentinian rose, a 50%- 50% blend of Malbec and Pinot Noir, “Henry Lagarde” Reserve, easy drinking and simply yummy !!


  16. Foremost, I’m with the manzanilla and fino partisans, but first I would
    try a bracingly herbaceous New Zealand sauvignon blanc, and,
    acting on instinct — no prior experience here — I half-think a
    glass of well-chilled vinho verde.


  17. I usually don’t eat with prosecco, but I’ve had prosecco w gazpacho and it works well


  18. I agree totally with Marcela’s suggestion of Lopez de Heredia Rosado Viña Tondonia, or the white Tondonia Reserva too.

    Unless the Gaspacho is particulary agressive with vinegar and garlic, I would stay away from Manzanilla, as the Flor character I find dominates the gaspacho. Or simply add a few small slivers of Jamon iberico de Bellota on top to help the gaspacho fend itself against the Manzanilla.

    Or, to run away from the geographical logic : An Arbois Poulsard, Overnoy of course comes to mind first.


  19. Just make sure whatever wine you pair it with doesn’t have too scandalous a label.


  20. Just the other weekend, out in Southold, I made a batch of Gazpacho, and rather like the mish-mash of ingredients innthe soup, we had a mish-mash of wines on the table. The absolute favorite and clear winner to pair with the slightly spicy (I add a hint of Spanish smoked paprika)gazpacho was the Spanish Txakoli, Gurrutxaga Rose. Worked like a charm.


  21. Personally I find gazpacho kills wine, for me a nice cold beer works best. Sol with a wedge of lime or Cruzcampo for a bit more flavour.


  22. Ive done it! Actually I have paired wine with all sorts of strange foods just for fun, but with gazpacho I would say that Malbec works fine for me.


  23. Wine and tomatoe pairing is a trickey proposition. There are as many opinions as there are different varieties of wine. Wines that have worked for me are acidic, crisp white wines. Pinot Gris or Tocai Friulano are two of my favorites. Enjoy!!


  24. Impossible, but that does not stop me from enjoying it with a simple, chilled Frascati, a white wine from around Rome whose acidity easily stands up to the tomatoes, and does not pretend to be more than pleasant drinking in a warm summer evening.


  25. I agree with others that think Gazpacho would go with a Spanish Rose.


  26. Malbec to Frascati: pretty much proof positive that pairing is a subjective art.


  27. A light, crisp Rose. Preferably from Provence or somewhere along the Meditteranean.


  28. Howard Goldberg is right on, I think. Fino would be the most interesting, although sauvignon blanc is very reliable and resourceful—more so than GV, I think—at coping with this sort of combination. and I liked Tista’s warning about flor…


  29. Mollydooker ‘The Boxer’ (Shiraz/Cab) is a great pairing – light and delicate.


  30. I’ve got to go with a Sangiovese, or at least something with a Sangiovese base.
    That Grape was born and bred to take on Tomatoes!


  31. I’ll chime in (late) and agree with the crowd… definitely a Rose, but a Rose with some substance (so, based on a heartier, higher-acid red grape like Grenache rather than, say, Pinot Noir).

    We think that the Rose pairing for gazpacho is so good that it’s going to be our featured recipe in our next newsletter!

    Hope all is well.
    -Jason


  32. I would recommend a crisp, acidic white wine from a cooler climate, such as a Pinot Gris, Grüner Veltliner, Soave or Tocai Friulano. For a good Gazpacho, try this recipe.


  33. Just had my wife’s great gazpacho, paired nicely with an albariño.


  34. Rose’ of Carmenere, dry dry dry


  35. Pax Rose of Syrah.. perfect with Gazpacho.


  36. […] chic or remain simply retro? Some of you have recommended a fino here in food pairings, such as gazpacho. Food really is key. Assuming people will even try […]


  37. I agree with the rosé, but i don’t agree on the comment about vinegar… you need good wine to make good vinegar, and it’s not wine gone bad, but wine that’s at the end of it’s life. it’s inevitable that wine becomes vinegar…


  38. you are in spain.
    the perfect partner for your gazpacho is actually cava.
    light refreshing and festive–look no further.
    a white cava or even prettier a rose cava.

    but if perchance you’re out of cava, no need to travel out of spain.
    as previously noted a rioja/tempranillo or garnacha rose will go well.
    and certainly the super versatile albarino–from rias baixas, of course.


  39. Recommend a Torrontes from Argentina.


  40. Just had gazpacho with lobster louis, avocado and tarragon. Albariño was the best choice of the wines I tried


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