Herbs and spices have bigger influence on the pairing of wines than many folks think. When you choose wine for food, how you cook and season the dish is more important than the main ingredient. Often those herbs or spices decide if the wine matches with the taste of the food One alone ingredient can entirely alter the complexity and flavor of the wine.
Many spices and herbs have alike aromatic elements as wines. For instance, black pepper matches with Syrah, because both carry spicy yet flowery structure called “rotundone“. Syrah well combines with spices, especially with black pepper.
How to Pair Herbs and Spices with Wine
The best method for matching spice and wine is follow the rule of resemblance, which meens you combine alike tastes.
Soft herbs, as basil, dill and tarragon, usually go better with white wines. On the other hand, stronger herbs as rosemary and thyme are better for red wines, except some rare exceptions. Because tender herbs can be easily overpowered, soft herbs work better with fresh, “fiery” whites.
For instance, chervil, parsley and lovage combine with Riesling, Sauvignon Blanc and other bright white wines.
Sauvignon Blanc and basil creates very strong combination. Although basil is known because of its sharp green aroma, it is surprisingly flexible when dealing with pairing. Dry, fragrant Sauvignon Blanc usually have notes of grass, green pepper and basil.
These two mutually improve each other. Chenin Blanc, wine with minerals and notes of wild celery, matches with coriander.
Almost every popular herb has at least one ideal wine. Basil even has seven options. Chardonnay can perfectly combine with lightly seasoned dishes, when you add herbs as basil, dill, tarragon or spices as ginger, cinnamon and nutmeg.
For dishes with chicken, herbs or lemon, Sauvignon Blanc shines, because its citrus notes give fresh energy to the food.
Chiles combine with off-dry whites as Chenin Blanc, Gewürztraminer and Riesling. If you favor red wines, Beaujolais, Zinfandel and fruity Pinot Noir work well. The best choices are fruity wines with few tannins and low alcohol percentage.
Wasabi goes with Gewürztraminer, off-dry Riesling and Sauvignon Blanc, but you should avoid Cabernet Sauvignon and other tannic red wines.
Red wines with medium body, as Grenache, match with pork roasted with herbs or grilled eggplant. Vouvray is pleasant with chicken seasoned with herbs. Finally, feta with garlic and herbs combine wellwith rosé in the style of Provence.