Peanut butter & pickle: impossible food-wine pairing?

Dwight Garner, the astute book reviewer for the NYT (be sure to check out his hilarious review of The 4-hour Body from last year), ventures into the food section this week with what he calls a “thrifty and unacknowledged American classic”: the peanut butter and pickle sandwich. Or PB&P, if you will. He delights in the “vinegary snap of chilled pickle cuts, like a dash of irony, against the stoic unctuousness of peanut butter.”

I can’t say that I’m swayed by this description and remain skeptical of the appeals. Nonetheless, given that the NYT spotlight is now focusing on this, the question everybody’s going to be asking–sort of the Rule 34 for bizarre foods–is which wine goes with PB&P, or is it impossible?!?

Hit the comments with your thoughts! Thanks, @trouty for the suggestion!

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13 Responses to “Peanut butter & pickle: impossible food-wine pairing?”

  1. Peanut Butter and Pickle sounds pretty good. A personal favourite of mine is good quality strawberry jam and mature cheddar cheese, on white bread preferably.

  2. Not that I could say from personal experience, but I’d venture that perhaps a Verdelho or Sercial Madeira could work. For an unfortified option, a dry Hunter Valley Semillon or maybe a Godello. Interesting to see if any of them would work!

  3. I think I’d like to see what a sparkling Vouvray might do. Bubbles are forgiving with a wide range of food and the natural wooly goodness of chenin blanc might take it to weirdly good places. Or it could be just awful as it may not have the acid play needed.

    Maybe a floral gewürztraminer. It’s lovely with sauerkraut. Pickles relate closely to such a thing and peanuts with floral notes in wine work.


  4. sparkling vouvray sounds good. i was thinking of something slightly oxidized, like an aged riesling or a fino sherry. regardless of the food pairing, i think peanut butter and pickles sounds totally gross

  5. I love peanut butter and hate pickles. This sounds like one for Taylors Muscatel.

  6. This sounds like a job for Barefoot Sweet Moscato. (Gosh, that actually sent a shiver down my spine!)

  7. I have no doubt: A Manzanilla de Sanlucar or Oloroso Sherry, both are perfect for dishes with vinegar.


  8. Agreed, Sherry is the way to go!

  9. With the Taste2Wine App if you go for the same taste acid and nuts you would get some nice dry Champagnes (Chanoine, Taittinger) , Pinot Grigio or a nice Mosel Riesling.

  10. Narragansett, very cold. In a can.

  11. Note that the best pickle choice is a bread and butter pickle, crisp, sweet and sour, with some mustard seed & crumbled dried cayenne accents. Intrigued (and a lover of peanut butter), I had to try it and I’d say it was pretty good. Then, per this thread, I paired with a ’06 Donnhoff Riesling.

  12. Thanks for these ideas and suggestions. I was leaning toward sherry and bubbly–cava?–in my thinking.

    Props to you, Ben, for being inspired to try it! So glad it worked well with the Doennhoff, always a good choice.

  13. I tried the sandwich (open faced) with dill(ed) pickles and I loved it. The first wine that came to mind was beaujolais so I’ll stick with it. I’ll never try it as I’ll never have that sandwich again as peanut butter is addictive for me.


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