Explore Food Pairings

Abdoogh Khiar is a traditional Persian dish, often referred to as Persian cucumber and yogurt soup. It's a refreshing, chilled soup that combines cucumbers, yogurt, herbs, raisins, and walnuts, creating a unique blend of flavors that are tangy, creamy, and subtly sweet. The dish's complexity requires a wine that can complement its creaminess, balance its tanginess, and highlight its subtle sweetness.

Abgoosht, also known as Dizi, is a traditional Persian stew that is rich in flavors, with a hearty mix of lamb, chickpeas, white beans, onions, potatoes, and tomatoes, all seasoned with turmeric and dried lime. The robust, earthy flavors and the fatty richness of the lamb in this dish require a wine that can stand up to its intensity, while also having the ability to cut through the fat and balance the hearty flavors.

Ackee and Saltfish, also known as Jamaica's national dish, is a vibrant blend of flavors and textures. The dish combines the creamy, almost buttery, ackee fruit with the salty, flaky texture of salted cod. The dish is often spiced with Scotch bonnet peppers, onions, tomatoes, and a variety of herbs, creating a complex flavor profile that is both savory and spicy, with a hint of sweetness from the ackee.

Acorda, a traditional Portuguese dish, is a hearty bread soup often enriched with garlic, cilantro, and poached eggs. The robust flavors and textures of this dish require a wine that can balance its richness without overpowering it. The wine should ideally have a good acidity to cut through the richness of the bread and eggs, and should also have enough flavor to stand up to the strong garlic and cilantro notes.

Afang Soup, also known as Okazi Soup, is a rich, hearty dish from Nigeria, known for its depth of flavor and complexity. It is made with a variety of ingredients including Afang leaves (or Okazi leaves), water leaves, periwinkles, palm oil, and assorted meats, creating a unique blend of earthy, spicy, and slightly bitter flavors. The soup is often served with fufu (a starchy accompaniment) which adds a neutral, slightly sweet element to the dish. When pairing wine with Afang Soup, it's important to consider the robust flavors of the soup and find a wine that can stand up to them without overpowering them.

Afritada, a popular Filipino dish, is a hearty stew of pork or chicken, potatoes, bell peppers, and peas simmered in a rich tomato sauce. The dish's robust flavors, from the savory meat to the sweet and tangy tomato sauce, require a wine that can balance these elements without overpowering them. The wine should also have enough acidity to cut through the richness of the stew, and a fruit-forward profile to complement the sweetness of the bell peppers and peas.

Aged Gouda, a hard cheese from the Netherlands, is known for its rich, nutty, and caramel-like flavor profile. The aging process, which can range from a few months to several years, intensifies these flavors and adds a crunchy texture from the formation of protein crystals. When pairing wine with Aged Gouda, it's important to consider wines that can balance the cheese's robust flavors and complement its unique texture.

Agedashi Tofu is a popular Japanese dish that features lightly fried tofu in a savory dashi-based sauce, garnished with green onions, daikon radish, and bonito flakes. The dish is characterized by its delicate balance of textures and flavors, with the crispy exterior of the tofu contrasting with its silky interior, and the umami-rich sauce providing a counterpoint to the tofu's mild taste. When pairing wine with Agedashi Tofu, it's important to consider wines that can complement these elements without overpowering them.

Aguachile with Shrimp is a vibrant Mexican dish that is characterized by its fresh, citrusy, and spicy flavors. The shrimp is marinated in a chili-lime juice mixture, which gives it a tangy and fiery kick. The dish is typically served cold, making it a refreshing choice for warm weather. When pairing wine with Aguachile with Shrimp, it's important to consider wines that can balance the dish's acidity and heat, while complementing its seafood element.

Aji Panca Beef Tenderloin is a Peruvian dish that features beef tenderloin marinated in aji panca, a type of chili pepper that is mild and fruity with a hint of smoky flavor. The beef is typically grilled, which imparts a charred, smoky flavor that complements the chili marinade. The dish is often served with a side of potatoes or corn, adding a starchy, earthy component. When pairing wine with this dish, it's important to consider the smoky, spicy, and savory flavors of the beef, as well as the earthy side dishes.

Akuri Eggs, a popular Indian dish, is a spicy scramble made with onions, tomatoes, green chilies, and a blend of aromatic spices. The dish's robust flavors, heat from the chilies, and the creaminess of the eggs create a complex flavor profile that requires a wine with enough character to complement and balance these elements.

Albondigas, a traditional Spanish dish, is a hearty meatball soup often made with a blend of beef and pork, and flavored with aromatic herbs and spices. The rich, savory flavors of the meatballs, combined with the warming, slightly spicy broth, require a wine that can stand up to these bold flavors without overpowering them. The wine should also have enough acidity to cut through the richness of the dish, and a fruit-forward profile to complement the spices.

Alheira is a Portuguese sausage traditionally made with a variety of meats, such as poultry, game, or veal, and bread. Its rich, hearty flavor and smoky undertones make it a complex dish to pair with wine. The key considerations for pairing wine with Alheira include the wine's ability to complement the dish's robust flavors, its capacity to cut through the sausage's fattiness, and its potential to enhance the smoky elements of the dish.

Alicha Denich is a traditional Ethiopian dish that features potatoes and carrots simmered in a turmeric sauce. The dish is known for its mild, earthy flavors and a slightly sweet undertone from the carrots. The turmeric sauce gives it a unique, slightly spicy and aromatic profile. When pairing wine with Alicha Denich, it's important to consider wines that can complement these flavors without overpowering them. The wine should ideally have a good balance of acidity to cut through the earthiness of the dish, and a hint of sweetness to match the sweetness of the carrots.

Almond Chicken Casserole is a rich and creamy dish, with the nutty, slightly sweet flavor of almonds playing a key role. The chicken provides a hearty, savory base, while the creaminess of the sauce can coat the palate, making it important to choose a wine that can cut through and balance these elements. The wine should also have enough body to stand up to the robust flavors of the dish, but not so much that it overpowers them.

Aloo Gobi is a vibrant Indian dish, characterized by its hearty potatoes (aloo) and cauliflower (gobi), and is often spiced with turmeric, cumin, and coriander. The dish's robust flavors and moderate heat require a wine that can balance its intensity without overpowering it. The wine should ideally have a touch of sweetness to counteract the spice, a good amount of acidity to cut through the richness of the potatoes, and a flavor profile that can complement the dish's aromatic spices.

Ameijoas a Bulhao Pato is a traditional Portuguese dish, named after the 19th-century poet Raimundo António de Bulhão Pato, that features clams cooked in a broth of garlic, cilantro, and white wine. The dish is characterized by its delicate balance of flavors, with the briny sweetness of the clams complemented by the aromatic herbs and the subtle heat of the garlic. The wine used in the cooking process also imparts a certain depth and complexity to the dish. When pairing wine with Ameijoas a Bulhao Pato, it's important to consider wines that can match the dish's complexity without overpowering its delicate flavors. The wine should also have a certain level of acidity to cut through the richness of the dish and cleanse the palate.

Ancho Chile Ribeye Steak is a robust and flavorful dish, characterized by its rich, meaty flavors and the smoky heat of ancho chilies. The ribeye cut is known for its marbling, which contributes to its juiciness and depth of flavor. The ancho chile, a dried poblano pepper, imparts a mild, sweet heat and complex smokiness to the dish. When pairing wine with this dish, it's important to consider wines that can stand up to the steak's bold flavors and complement the ancho chile's unique characteristics.

Anchovy Broccoli Pasta is a dish that combines the salty, umami-rich flavor of anchovies with the earthy, slightly bitter taste of broccoli, all melded together with pasta. The saltiness of the anchovies and the bitterness of the broccoli can be challenging to pair with wine, but the right choice can complement these flavors and create a harmonious balance. The pasta, often a neutral component, serves as a canvas that allows the flavors of the anchovies and broccoli to shine, and it can also soften the impact of a wine with high acidity or strong flavors.

Anchovy Pasta With Garlic is a robust dish, characterized by the strong, salty flavor of the anchovies and the pungent, spicy notes of garlic. These intense flavors require a wine that can stand up to them without being overwhelmed. The wine should ideally have a high acidity to cut through the richness of the pasta, and a certain minerality to complement the briny taste of the anchovies.