For the homespun dishes of America’s heartland, let’s consider a different fermentation, one that fits the nostalgic warmth of such fare. A rich ale or lager beer pairs across all boundaries, especially with a hearty potpie, while a Belgium lambic framboise beer from Lindeman’s offers an uncommon experience beside a fruit cobbler. (But if wine is your passion, I’d suggest a bottle of Beaujolais Village with a slight chill on it.)
Sake is a no-brainer when it comes to Japanese cuisine, but the versatility of fruity wines and wines without oak makes them amusing companions. Among white wines, a gruner veltliner, albarino or semillon blend creates an intriguing pairing. For red, stay with light-bodied wines without oak, or a rose. Asian fare can be surprisingly compatible with Champagne and other sparkling wines, from dry and fruit-driven prosecco to off-dry styles. The high acidity and sparkle allow them to match with so many flavors.
Try adding these to your wine passport:
Hollywood, CA
Domaine des Comtes Lafon, Macon, Vire Clesse, Burgundy, France, 2009
Frogs Leap, Sauvignon Blanc, Napa Valley, 2011
Bodegas Borsao, Borsao, Garnacha (Grenache), Campo de Borja, Spain, 2011
South America
Selbach, Ahi Riesling, Mosel, Germany, 2012
Domaine Zind Humbrecht, Riesling, Alsace, France, 2011
Italy
Inama, Soave Classico, Veneto, Italy, 2011
Vietti, Barbera d’Asti, Tre Vigne, Piedmont, Italy, 2010
America’s Heartland
Maui Brewing, Bikini Blonde Lager, Maui
Louis Jadot, Beaujolais-Village, France, 2011
Japan
Adami, Prosecco, Garbel, Treviso, Italy, Non Vintage
J Vineyards & Winery, Cuvee 20, Sparkling Wine, Russian River Valley, Sonoma, Non Vintage
