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Cornichons Wine Pairings

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Pairing wine with cornichons requires balancing their sharp acidity and enhancing their flavor. Cava, New Zealand Sauvignon Blanc, Albariño, and white Pessac-Leognan are all excellent choices to complement these tart pickles.

Best wine pairings with Cornichons

Cava is a great match for cornichons. The wine’s effervescence helps to cleanse the palate between bites of the tart and crunchy pickles. The citrus and yellow fruit notes complement the tangy flavors of the cornichons, while the almond and brioche hints add a pleasant depth. The soft bready notes and gentle tartness of Cava echo the vinegar bite of the pickles, creating a balanced taste experience.

New Zealand Sauvignon Blanc is another excellent choice for cornichons. The wine’s vibrant tropical fruit and herbaceous notes contrast nicely with the sharp acidity of the pickles. Sauvignon Blanc’s good tartness pairs well with the tangy flavor of cornichons, making each sip refreshing. The green fruit characteristics of the wine, like gooseberry and green apple, enhance the zesty nature of the pickles.

Albariño from Spain pairs wonderfully with cornichons. Its refreshing citrus and stone fruit notes align well with the tartness of the pickles. The wine’s mouth-watering acidity cuts through the vinegar, enhancing the overall flavor. Additionally, the lip-smacking salinity from its coastal origins complements the briny nature of the cornichons, making it a delightful pairing.

A less common pairing for Cornichons

White Pessac-Leognan offers a sophisticated pairing for cornichons. Its blend of candied lemon, grapefruit, and peach provides a sweet counterbalance to the tart pickles. The hints of acacia and beeswax add an interesting layer of complexity, while the nutty undertones harmonize with the vinegar’s sharpness. This less typical choice elevates the simple cornichon to a more refined experience.

What wine goes with Cornichons?

Cornichons, small tart pickles, are known for their sharp acidity and crunchy texture. These pickles are often used in charcuterie boards, sandwiches, or as a condiment for various dishes. The key to pairing wine with cornichons lies in balancing their vinegar bite and enhancing their flavor. Cava’s effervescence and citrus notes, New Zealand Sauvignon Blanc’s vibrant fruitiness and tartness, and Albariño’s refreshing acidity and salinity all complement the cornichons well. For a more off-the-beaten-path option, white Pessac-Leognan offers a complex and refined pairing with its blend of candied citrus and nutty hints.

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