Which wine goes well with pickles?

Preserving vegetables in vinegar, called pickles, is one of the oldest ways of conserving food. The art of making pickles is an age-old tradition passed down from generation to generation.

Like salt, vinegar is a great agent for preservation. Acetic acid, produced through the fermentation of alcohol, inhibits the growth of most microorganisms and gives these foods their sharp acidity.

Finding the right wine to match pickles is always a headache. The diversity of vegetables and spices is immense. Celery, capers, aubergine, beetroot, onion, carrots, Brussels sprouts, cauliflower, kohlrabi, red cabbage, sauerkraut (cabbage), fennel, turnips, cucumbers, peppers or radishes are countless vegetables used in pickles.

If we talk about flavourings, the list is equally vast: cloves, dill, bay leaves, fenugreek, curry leaves, chillies, peppercorns, coriander seeds or juniper, among many others.

In addition to this variety of vegetables and their seasonings, pickles have different degrees of acidity depending on the type of vinegar used.

But with so many variables is it possible to find the right wine?

Difficulties

- The pickles' acidity may overlap with the wine's acidity.
- If the pickles are spicy, the alcohol in the wine may intensify the spiciness, jeopardising the necessary balance.
- If the vinegar is sweet, a wine too dry can make the pickles bitter or sour.

Tips

1. Choose a wine with a level of acidity proportional to the pickles. A dry Riesling can be a great combination. Its vibrant acidity will accompany the pickles' acidity, and its minerality will be enhanced while providing a lot of freshness. An Arinto from Bucelas can also bring compatible minerality and acidity. A firm and aromatic Alvarinho is another possible combination. A Muscadet, with its minerality, citrus notes and high acidity, may be another good pairing.

2. Choose a wine with the presence of some residual sugar. A Prosecco Extra Dry can work very well. With a degree of sweetness between 12-17g/l of residual sugar and a lively and refreshing acidity, they are easy wines to drink and can be a good choice for these vinegared and spicy vegetables. On the other hand, the natural fizziness of these wines also marries well with the acidity of the pickles.

3. Try a wine from a variety with sweet notes. A Gewürztraminer or a Muscat Blanc is a combination that can work. A semi-sweet or sweet Riesling is a natural choice for some pickle lovers.

4. Try a versatile wine. A fresh, lightly fruity rosé wine can handle quite bold flavours.

5. And why not choose a good craft beer? Pickles and beer are two fermented products. Choose a less bitter and more sugary beer and see if it works for your palate.

6. For a choice out of the box, try Japanese sake. The Japanese regularly drink this beverage with various preserves. There are several types of sake, each with a distinctive flavour profile. With vinegared pickles, choose a sake that is fruity, refreshing and has a similar level of acidity.

Use these tips as a guide to make your own choices. Some may work, and some may not. The variety of flavours and spices and the different acidity levels of the vinegar differs widely. Apart from your palate and personal taste, naturally!