Comments on: Seven layer dip: impossible food-wine pairing?!?

By: Andre Kok

Andre Kok — Mon, 23 Jan 2012 15:49:28 +0000

When in doubt, drink Riesling.

By: Ikal 1150 Wines

Ikal 1150 Wines — Mon, 18 Jan 2010 23:43:16 +0000

If mild- or medium-spicy, we’d suggest pairing a Malbec with the 7 layer dip. When the dishes get too spicy, the tannins in red wine will fan the flames.

For very spicy, we’d steer you toward the sweeter whites that other folks mentioned.

What Malbec, we’d suggest ours, but we’re biased of course! http://1150wine.com/our-wines/malbec

By: Mel Knox

Mel Knox — Tue, 12 Jan 2010 22:10:50 +0000

I was thinking of something from that old vineyard on Howell Mountain, Lipitorita.

Either that or Chateau Pepteaux-Bismalle.

M Knox

By: Robbie C.

Robbie C. — Tue, 12 Jan 2010 05:56:16 +0000

Shame on Eric Asimov for dissing Dr. Vino and the impossible wine pairings! These wine pairings don’t mean much to me, but itn’t it a fun way to think about what different wines can bring to the table? Thinking about flavors in this way can make my mouth water even if I don’t eat seven layer dip (or whatever). Eric obviously just wants to get on his high horse and question the credibility of other bloggers. Screw him, I’m not going to read his blog anymore. Wine is fun for me…I can’t really get many good wines in China but I love thinking and talking about them.

By: Kimberly

Kimberly — Tue, 12 Jan 2010 02:50:15 +0000

I’m going to go with a spicy, peppery Zin. Mmmm, the spicy wine and the spicy dip will be just what the doctor ordered to warm ya right up in the dead of winter! Or for something totally different, and because I always suggest it with hard-to-pair foods, a crisp, dry Rosé. Yep, even in winter. Or a Negra Modelo if you’re in a beer mood. Or, and I just remembered this, I recently paired a spicy tomato soup with an inexpensive cava –Segura Viudas, it was — and it turned out to be a very nice match, indeed. I was very pleasantly surprised.

By: jason carey

jason carey — Mon, 11 Jan 2010 21:56:53 +0000

Rich pinot gris or a nice fuller bodied Tavel.
maybe a light RRV zin.

By: Dr. Vino

Dr. Vino — Mon, 11 Jan 2010 20:56:24 +0000

Good suggestions for this impossible pairing!

It’s a fatty, salty, spicy dish, so maybe a cava would work? Or a zippy rose?

By: Sherman Wellmore

Sherman Wellmore — Mon, 11 Jan 2010 20:16:44 +0000

Lot’s of good suggestions.

Ice cold beer would be my first go-to.

As far as wine, Torrontes gets my vote along with some of the crisp, fruity white blends.

For red I’d try a fruity Zinfandel, Beaujolais, young Sangiovese, Garnacha or something light/medium bodied and uncomplicated.

So Tyler, what’s your vote? Thank you for asking, but why are we doing your job?

By: Greg Roberts

Greg Roberts — Mon, 11 Jan 2010 13:30:53 +0000

This calls for a craft-made pilsner like from Brooklyn Brewery.

For a wine, a bone dry rosé with decent acidity to cut trough all the grease!

By: OD

OD — Mon, 11 Jan 2010 03:40:57 +0000

Well I’m new to the food and wine industry…but here is my idea, follow the flavors, go with Chicha!!
What is it? Well…

http://en.wikipedia.org/wiki/Chicha

By: I Know We’re All Having Fun Here, But Could This Be One Example of Why People Think Wine Is Too Complicated to Bother With? – Louisville Juice

Sun, 10 Jan 2010 15:10:47 +0000

[...] matching is great sport, I know, and there is no intrinsic harm in Dr. Vino’s tongue-in-cheek debate over what wine goes best with 7-layer taco [...]

By: Erwin Dink

Erwin Dink — Sat, 09 Jan 2010 12:42:44 +0000

Tennis and wine is a better pairing.

By: Carolyn Madson

Carolyn Madson — Sat, 09 Jan 2010 06:16:12 +0000

Laurie,
Bueno y gracias

By: Laurie

Laurie — Sat, 09 Jan 2010 05:20:43 +0000

Beer. Ice cold beer.

By: Ron Saikowski

Ron Saikowski — Sat, 09 Jan 2010 02:50:09 +0000

There are lots of fats in this SEVEN LAYER dish, lard in the refried beans, dairy fat in sour cream, fat in avocado, dairy fat in the cheese. You need a wine with tannin and some attitude. I would go with either a peppery Zinfandel, a full Shiraz with spice, or a Chiannti with a fullness asking to be toned down with the fat in this dish. These reds are great in the Winter. However, in the Summer, try an Alscaen Gerwurztramminer with spice and floral.