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Surprising & Unusual Food & Wine Pairings
Say goodbye to the usual foie gras and sweet wines, fish and white wine, cheese and red wine, and other pairings that, while certainly effective, are unlikely to surprise your guests. Add a little spice to your pairings to break with tradition and show that, with a little daring, some unusual combinations can work!
Starters
Typically, foie gras is paired with a sweet or even syrupy wine. In Alsace, Pinots-Gris or Gewurztraminer Vendanges Tardives or Sélections de Grains Nobles are popular choices. However, if your foie gras is served with a touch of fleur de sel and a hint of pepper, try pairing it with a Riesling Grand Cru for a surprising combination. The ripe acidity of this wine will balance the richness of the starter.
When it comes to charcuterie platters, forget red wines and opt for light, fruity whites such as Sylvaners or Pinot Blancs.
Fish and shellfish
Yes, you can't go wrong pairing fish and shellfish with dry wines such as Sylvaner or Riesling. However, with pink fish such as salmon, gravlax or salmon tartare, be bold and try a rosé, either a still wine or a Crémant Rosé.
Red meat... and a smooth white wine!?
Yes, there are meat dishes that are not satisfied with just red wine. We tend to serve a southern red wine or a North African rosé with a lamb tagine, for example. But if it's sweet and savory, like a lamb tagine with dried apricots and prunes, try a Gewurztraminer that's not too sweet... but a little bit... The oriental aromas of this grape variety (rose, lychee, spices...) will accompany this dish perfectly.
Cheese, the revelation
Those who haven't tried it yet will thank you for this revelation. Yes, cheese actually goes much better with white wines than with red wines. For example, dry goat's cheeses such as Crottins de Chavignol go perfectly with Riesling, as their sharp, acidic flavors complement each other. In Alsace, we mustn't forget the traditional Munster-Gewurztraminer pairing. Another great pairing is Crémant extra-Brut and Parmesan, where the acidity of the Crémant brings out the salty notes of the cheese, enhanced by its fine bubbles which highlight the aromas. Crémants also go very well with soft cheeses such as Camembert.
In addition, blue cheeses such as Bleu d'Auvergne, Roquefort, and Bleu de Gex go very well with sweet white wines, even sweet wines such as Vendanges Tardives or Sélections de Grains Nobles. Their sweetness softens the acidity and bitterness of this type of cheese. A perfect match.
Did you say chocolate?
Well, well, desserts are often accompanied by coffee or another hot drink, but for those who want to continue their meal with a glass in hand, it's worth trying the combination of dark chocolate and a mature Pinot Noir with silky tannins. Dark chocolate also contains tannins and is low in fat, so it is important to pair it with a red wine with silky tannins and great maturity. Light red or rosé Pinot Noirs, for example, should be avoided. The more chocolatey your dessert, the more full-bodied the wine can be.
For milk chocolate or white chocolate desserts, you can move on to drier wines. Pinot Gris or Rieslings are preferable to cut through the richness of the chocolate. You can also focus on the aromatic aspects of different chocolate varieties. Depending on their origins, they can develop very spicy aromas, for example, in which case you could serve them with a dry Gewurztraminer.
Forget traditional pairings and dare to think outside the box: unusual food and wine pairings are the perfect opportunity to revisit your taste habits. By playing with contrasts, textures, and aromas, you will bring out the best in both your dishes and your Alsace wines. Whether it's foie gras with a Riesling, blue cheese with a Vendange Tardive, or a chocolate dessert accompanied by a structured Pinot Noir, the important thing is to surprise... and delight. What if boldness became your best guest at the table?
