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Mapo Ragu Wine Pairings

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Key pairing considerations for Mapo Ragu include balancing its spicy, umami-rich profile with wines that offer sweetness, acidity, and fresh fruit notes. Recommended wines include off-dry German Riesling, New Zealand Pinot Noir, Beaujolais, and Timorasso.

Best wine pairings with Mapo Ragu

Off-dry German Riesling will pair well with Mapo Ragu due to its balancing act of sweetness and acidity. The dish’s spicy, savory profile, with its rich umami flavors from fermented bean paste, benefits from the wine’s touch of sweetness, which can soothe the palate. The Riesling’s acidity will cut through the richness of the meat, while its slight petrol notes and fruitiness will add an intriguing complexity to each bite.

New Zealand Pinot Noir is a good match for Mapo Ragu because of its bright red fruit flavors and earthy undertones. The wine's tartness and smooth structure will complement the spice and depth of the ragu. The fresh flavors of cherry and raspberry will provide a refreshing contrast to the robust, spicy sauce, while the earthy notes will enhance the dish’s savory elements.

Beaujolais, made from the Gamay grape, is another excellent choice for Mapo Ragu. Its lively red fruit character will offset the spiciness of the ragu, while the wine's structure can stand up to the dish’s bold flavors. The fruit-forward nature of Beaujolais, with notes of red berries, will add a layer of brightness, making each bite more enjoyable.

A less common pairing for Mapo Ragu

Timorasso, a less typical choice, brings a unique profile to Mapo Ragu. Its full-bodied nature and balanced acidity make it a strong contender. The intense floral and stone fruit flavors will add an unexpected but pleasant dimension to the dish, while its lively acidity will cut through the richness, keeping your palate refreshed. This ancient Piedmont grape offers complexity and depth that pairs well with the ragu’s intricate flavors.

What wine goes with Mapo Ragu?

Mapo Ragu is a fusion dish that combines the flavors of the traditional Chinese Mapo Tofu with a rich meat ragu, resulting in a complex, spicy, and savory profile. The dish often includes ingredients such as fermented bean paste and Sichuan peppercorns, which contribute to its distinctive taste. Pairing wines with Mapo Ragu requires considering the dish’s heat, umami, and richness. Off-dry German Riesling, New Zealand Pinot Noir, and Beaujolais offer different approaches to balance and enhance these flavors. Timorasso, a less common Italian white, provides an intriguing alternative with its intense floral and stone fruit notes.

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