As Oktoberfest winds down this month, keep in mind that the traditional fare associated with this popular German holiday —Wiener Schnitzel, Bratwurst and pretzels—make for perfect wine pairing opportunities!
That’s correct—our Sweetgrass and Bonita Applebum Rieslings, Bluejay Pinot Grigio and Blush Grenache Rosé marry well with fatty, salty foods, as would similar higher acid, crisp, zesty (even spicier) white wines. One such perfect union would be the Green Dot Grüner Veltliner, one of our most popular and recent “Not Our Wines” menu additions. The red standout from our wine menu to perfectly complement such fare is The Max Pinot Noir.
Why does it work? The science behind the concept is rather simple. Acid in wine cuts through fatty, fried foods, and salt (as on a pretzel) diminishes the perception of acidity in wine, resulting in a deliciously mellow pairing. With ideal food and wine matches, the flavors of both are elevated, resulting in the potential for umami.