Let me start by saying: there is no right or wrong way to pair wine! If you like it, drink it.
I’m a believer that as long as the wine is good, and the moment is right, any wine pairs well. I like to pair wine with experiences: a sunny afternoon in the park with friends will go perfectly with that juicy red thats chilling in your fridge. A sophisticated night-in pairs well with that sexy Pinot noir that won’t leave you too sleepy after your second glass.
But if you really want to get into the nitty gritty and flex your pairing skills, we’ll get into it. I live with a chef, and he’s always cooking something different—which is what led me to wine really. I was no longer the one cooking, so I always brought the wine.
Chinese Dumplings (pork and cabbage) and Scallion Pancakes are a frequent weeknight dinner at our house when we decide not to cook. Ranch 99 has the BEST frozen dumplings and pancakes.
I recently paired this meal with a wine I recommended last week: Nomadica Sparkling White. The Albariño/chardonnay blend of this wine added just a touch of oak to the otherwise crisp wine. You could also pair it with something like a Riesling or a young Chardonnay.
A dish like this actually has pretty delicate flavors, so I would go with a delicate white wine. Stay away from red wine with these.
Middle Eastern food is my favorite type of cuisine. I have fond memories growing up eating it at friend's houses. It’s actually a cuisine which lends itself to flexibility when it comes to wine pairing because the flavors are so diverse.
With Middle Eastern food, the protein or vegetable is usually a vehicle for incredible blends of herbs and spices. So think about that when it comes to selecting wine.
Dishes with cumin pair well with a variety of wines: I think a sparkling rosé or a light red would be fantastic with kibbeh. Tahini is delicious with a juicer white—think orange wines! And lemony grilled chicken kebab with toum (the yummiest of all garlic sauces): go for acid! Sauv Blanc or razor sharp Rieslings.
BBQ has a big place in my heart too. Any time my dad invites us over to eat, he’s grilling a steak or smoking ribs. I am convinced he doesn’t know how to cook (only because I’ve never seen him cook anything else except a paella on my birthday once)—I have no idea how he survived the “divorce years”….
Anyway, any time we go over, I bring the wine and it’s almost always something red. A big red always goes with your grilled steak. But—that’s also kind of basic and I’m not basic so, I’m gonna inspire you with something a little different: A sparkling red. Maybe an off dry Lambrusco or a sparkling merlot. It’s off the beaten path, but last weekend I had the Subject to Change Sparkling Merlot with my dad’s invitation to smoked ribs and it was exceptional! 10/10 would pair again.
This is what I might pair with these foods, but again: if you love a wine and want to drink it, go for it! The pairing is only as good as the company and experience surrounding it <3 Cheers!