Guacamole: impossible food-wine pairing?!?
The Super Bowl brings to the host city all kinds of things ranging from pulse-pounding punt returns to prostitutes. Apparently the Super Bowl also brings out avocados in force (although it doesn’t have such an impact on sales as some may think according to snopes). But they end up mashed in a super bowl of their own with diced tomatoes, onions, lime juice and cilantro to make guacamole.
So, this week we have a pairing question for you by request: which wine would you pair with guacamole? Or is it…impossible?!?
Feb
4
2011
On February 4th, 2011 at 7:29 am ,Benjamin B. wrote:
What about a crispy young savignon blanc from Loire?
On February 4th, 2011 at 7:38 am ,Tweets that mention Guacamole: impossible food-wine pairing?!? | Dr Vino's wine blog -- Topsy.com wrote:
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On February 4th, 2011 at 8:02 am ,J.Č. / Jižnà svah wrote:
Tried recently guacamole with three young (2009) whites… Sauvignon (Pouilly-Fumé), Riesling and Gruner Veltliner (both Wachau). All three worked reasonably well, I would vote for the Veltliner. Or, even better, good Pilsner beer 🙂
On February 4th, 2011 at 8:49 am ,Dave wrote:
Impossible? Perhaps. Illegal? Maybe. I think there’s a law that says guacamole must be eaten with a pitcher of Margaritas! 🙂
On February 4th, 2011 at 9:07 am ,Aaron wrote:
For red, I’ve found that a lighter Garnacha tends to work well with guacomole.
On February 4th, 2011 at 9:39 am ,Chuck Antonio wrote:
There are a lot of different guacamole recipes. We like a very simple one with just avocado, chopped onion, cilantro and lime juice. A Cabernet Franc goes well with that. Add tomatoes, garlic and jalapeños and a Barbera works well.
On February 4th, 2011 at 10:09 am ,Miriam Nuñez wrote:
No way it is impossible! As a Mexican sommelier I´m telling you guacamole works out terrific with crisp white wines (I like my guacamole pretty lemony, so I would bet on a Sauvignon Blanc, a Chenin Blanc (such as Casa Madero http://www.madero.com.mx/pages/madero_chenin/descripcion.html) a M
On February 4th, 2011 at 10:12 am ,Miriam Nuñez wrote:
exican Muscat (http://www.chilango.com/restaurantes/nota/2010/03/22/2009-planeta-moscato-sinergi-vt) or why not… a rosé!!! Cheers!
On February 4th, 2011 at 11:26 am ,Ida wrote:
The first beverage that came to mind was a crisp Sauvignon Blanc. Citrusy, grassy, to cut through the richness of the guac.Margaritas and beer work if they float your boat. T just think that SB pairs better. Whatever you are drinking, enjoy the day!
Cheers.
On February 4th, 2011 at 12:46 pm ,jaime wrote:
first
tomatoes dont go in guacamole
second
riesling (sp) kills it
so does sake
and why try to match something when margaritas are the only call
On February 4th, 2011 at 2:10 pm ,Erin wrote:
I love a good California Chardonnay with Guacamole. The buttery wine pairs fabulous with avocados!!(My favorites are Rombauer and La Crema)
On February 4th, 2011 at 2:16 pm ,castello wrote:
Bubbles!
On February 4th, 2011 at 2:43 pm ,Obi Wine Kenobi wrote:
A liter bottle of a tasty QbA Riesling would do the trick and then some. May the cork be with you.
On February 4th, 2011 at 2:52 pm ,Jess wrote:
Youngberg Hill Pinot Blanc
On February 4th, 2011 at 5:42 pm ,Robin C wrote:
I always serve guacamole with lime flavored corn chips so that ups the salt and lime content. Sauvignon blanc is always good. I like Sangria too if I can’t have margaritas.
On February 4th, 2011 at 6:23 pm ,shari wrote:
Though I agree that champagne goes with everything, I would actually suggest Muller Thurgau in this instance.
On February 4th, 2011 at 8:18 pm ,Steve Edmunds wrote:
rosé, José!
On February 4th, 2011 at 9:56 pm ,Laurie wrote:
My very first thought was a Vinho Verde. Crisp, petillant, bright and refreshing.
On February 5th, 2011 at 9:44 am ,Tommaso wrote:
Sauvignon blanc, of course.
On February 5th, 2011 at 11:17 am ,goodeatsbykmuir wrote:
Definitely depends on the heat threshold and other players in the game…
A dash of jalapeno + chicken/fish on side – Sauv Blanc
Medium heat + other appetizers – Prosecco
Spice, spice, spice + other chipotle infused dishes – Riesling
Medium spice + beef appearance – Garnacha
Fun challenge!
On February 5th, 2011 at 2:39 pm ,Weston wrote:
Sauv Blanc does sound good because of the Acidity, but what about the body, Guac is usually really rich and fatty, you would need something heavier body, good weight. Med+ Bodied white with great acidity. Maybe a Washington State Chard, Semillion, Good weight and Acidity due to the cool nights, even go to Okanagan Canada
On February 5th, 2011 at 6:01 pm ,alberto wrote:
Seems to me that you want Sauv blanc, but something with a little more body. Why not a Sauv/semillion blend or something similar? I’m rather fond of matching Mexican food with Spanish wine; so I’m thinking there’s got to be a Spanish wine for this too: Rueda?
Otherwise has any one tried a Viognier with this?
peace/cheers–
alberto
On February 6th, 2011 at 3:05 pm ,Zoltan Szabo wrote:
Niagara Peninsula traditional method sparkling wine, Sauvignon Blanc and dry Riesling; Assyrtico from Santorini; dry Hungarian Furmint or Harslevelu; Gruner Veltliner from Wachau; light, fresh and fragrant reds with no oak; dry Sherry or try Junmai DaiginjÅ-shu sake…
On February 6th, 2011 at 6:57 pm ,Pablo Diaz wrote:
Definitivamente que las uvas que mejores le van al guacamole son la sauvignon blanc y riesling
On February 7th, 2011 at 3:29 pm ,Meat Loaf With Three Parts Meat and One Part Kitty Litter – Louisville Juice wrote:
[…] foods that make wine pairing difficult. He has recently challenged his readers to match wines with guacamole, sauerkraut and Lady […]
On February 7th, 2011 at 4:03 pm ,Martin Redmond wrote:
I enjoyed it with Viognier yesterday. It was quite good. This particular Viognier was more fruit forward, and off-dry, so the sweetness kept the spices (including a bit of jalepeno) at bay.
On February 7th, 2011 at 4:38 pm ,lori wrote:
Albarino!
On February 8th, 2011 at 3:52 pm ,Katie wrote:
Argentine Torrontes is a great match! Try Crios. Clean, crisp and enhances the flavors of the guac.
On February 9th, 2011 at 7:21 pm ,Michaela wrote:
Sauvignon Blanc is wonderful with guacamole and (corn) chips, provided it’s a crisp, fruity style like St. Supery or Sancerre.
On February 9th, 2011 at 7:21 pm ,Michaela wrote:
In fact, SB is great with anything featuring corn and/or cilantro.
On February 11th, 2011 at 1:17 pm ,Adam wrote:
Rueda!
On February 24th, 2011 at 5:31 pm ,Andrea Furjak wrote:
I couldn’t agree more with Zoltan!
On March 9th, 2011 at 10:07 pm ,Hugh Hillebrand wrote:
Here in Arlington Texas we are blessed with many excellent TexMex restaurants that take great pride at making fantastic guacamoles right on your table.
Best wine I have generally found ot pair with guacamole is a Vin D’Alsace
Pinot Gris. Second is of course a Viennese Gruner Veltliner!