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Sweet and Sour Cabbage Wine Pairings

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Pairing considerations for Sweet and Sour Cabbage include balancing acidity and sweetness. Recommended wines include off-dry German Riesling, Gewürztraminer from Alsace, Sancerre, and Friulano from Italy.

Best wine pairings with Sweet and Sour Cabbage

An off-dry German Riesling pairs beautifully with Sweet and Sour Cabbage. The sweetness of the Riesling counterbalances the tangy vinegar in the dish, while its natural acidity cuts through the richness of the cooked cabbage. The petrol-like aroma, often found in German Rieslings, adds an intriguing complexity. The blend of tart and sweet elements in the wine complements the sweet and sour flavors in the cabbage, making each bite more enjoyable.

Gewürztraminer from Alsace is another excellent choice. Its bold aromas of lychee, mango, and rose petals add an exotic touch that pairs well with the sweet elements of the dish. The lush fruitiness of Gewürztraminer can stand up to the strong flavors of the sweet and sour sauce. Its slight spiciness also adds a new dimension, enhancing the overall flavor profile.

Sancerre, made from Sauvignon Blanc, offers a different but equally pleasing pairing. The wine’s high acidity and citrus fruit flavors, like lemon and grapefruit, contrast well with the sweet and sour cabbage. The crispness of Sancerre refreshes the palate with each bite, while its grassy and gooseberry notes add an extra layer of flavor complexity to the dish.

A less common pairing for Sweet and Sour Cabbage

Friulano from Italy is a less typical but delightful choice for Sweet and Sour Cabbage. Its delicate citrus and stone fruit flavors blend well with the sweet and sour elements of the dish. The herbaceous notes and vibrant zing add a refreshing contrast to the rich cabbage. Friulano’s freshness makes it a surprising yet effective partner for this dish.

What wine goes with Sweet and Sour Cabbage?

Sweet and Sour Cabbage is a dish characterized by its balance of tangy vinegar and sweet flavors, often enhanced with elements like apples or brown sugar. This combination calls for wines that can handle both acidity and sweetness. Off-dry German Riesling provides a perfect balance with its sweet and tart profile. Gewürztraminer from Alsace offers bold fruitiness and a touch of spice that complements the dish well. Sancerre, with its high acidity and citrus notes, refreshes the palate while adding complexity. For a less common choice, Friulano from Italy brings delicate citrus and herbaceous notes that blend seamlessly with the flavors of the dish.

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