Comments on: Gazpacho: an impossible food-wine pairing?!?

By: WhyNo

WhyNo — Sat, 02 Feb 2013 20:57:49 +0000

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

By: Carolyn

Carolyn — Thu, 16 Aug 2012 01:34:20 +0000

Recommend a Torrontes from Argentina.

By: nigel carr

nigel carr — Sat, 24 Jul 2010 16:51:51 +0000

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.

By: veronica

veronica — Tue, 27 Oct 2009 09:55:47 +0000

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…

By: Is retro sherry ripe for a makeover? On public radio’s Marketplace | Dr Vino's wine blog

Thu, 01 Oct 2009 21:22:53 +0000

[...] 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 [...]

By: Warren Bobrow

Warren Bobrow — Wed, 09 Sep 2009 16:13:21 +0000

Pax Rose of Syrah.. perfect with Gazpacho.

By: Audrey

Audrey — Thu, 20 Aug 2009 19:46:28 +0000

Rose’ of Carmenere, dry dry dry

By: Tom

Tom — Tue, 18 Aug 2009 00:48:22 +0000

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

By: Rich

Rich — Wed, 12 Aug 2009 20:25:15 +0000

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.

By: Jason Haas

Jason Haas — Tue, 11 Aug 2009 21:31:10 +0000

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

By: Terence

Terence — Mon, 10 Aug 2009 16:13:53 +0000

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!

By: Joker Filsby

Joker Filsby — Sun, 09 Aug 2009 20:28:06 +0000

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

By: James Wright

James Wright — Fri, 07 Aug 2009 20:54:59 +0000

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…

By: Howard Bernstein

Howard Bernstein — Thu, 06 Aug 2009 23:16:37 +0000

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

By: John Martin

John Martin — Thu, 06 Aug 2009 22:46:11 +0000

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