Wine Enhances Southern Cuisine

While southern states (exceptions: Texas, Virginia and North Carolina) have not typically experienced traditions of fine wine production due to humidity, high temperatures and vineyard/soil pests, they have enjoyed the custom of fine wine enjoyment. Here are some classic Southern dishes with wine pairings: Seafood Try white and crisp wines; sparklers, Muscadet, Pinot Gris/Pinot Grigio, Sauvignon Blanc, Albarino, Dry Riesling and Chardonnay. Spicy preparations lead to whites with a hint of sweetness, dry roses and reds; Rioja, Gamay, Pinot Noir, Cabernet Franc and Syrah. Shrimp Boil — A classic dish where seafoods are boiled with corn, potatoes, onions and spices. Lightly-sweet to dry/crisp whites and soft reds are the ticket. Shrimp and Grits — If no sauce is used — crisp/rich whites. With tomato sauce — crisp whites, roses and soft reds, such as Zinfandel, Pinot Noir and Grenache. Gumbo — Spicy and earthy notes pair with off-dry, low alcohol Riesling, Chenin Blanc, Gewurztraminer or Pinot Gris. If red wine is preferred, look to Beaujolais, Pinot Noir, Syrah and Malbec. Jambalaya — A Cajun or Creole variation on paella with tomatoes and spice. Try unoaked whites; Prosecco, Chardonnay, Dry Riesling, Chenin Blanc, and roses. For reds; Zinfandel, Shiraz and Rioja. She-crab soup — A rich sherry-infused soup with crabmeat and cream. Try an un-oaked or lightly-oaked Chardonnay. A unique pairing is Amontillado Sherry to echo the Sherry nuttiness and creamy richness in the dish. Fried Catfish/Chicken — The preparation, oil and salt crave crisp whites with firm acidity; Chardonnay, Sauvignon Blanc, Albarino and dry sparkling. Roses and soft reds (Lambrusco, Tempranillo, Grenache) are also excellent. Chicken and Dumplings — The creaminess of the dish suggests light to full dry whites. Mac and Cheese — Try Riesling, Sauvignon Blanc, Chardonnay, dry Roses and Lambrusco, Grenache, Pinot Noir and Zinfandel. Specialties Nashville Hot Chicken — The heat and sweetness suggests Extra Dry Prosecco, softly-sweet Riesling or Chenin Blanc. Kentucky Burgoo — With its chicken, pork, mutton and vegetables, try plush reds, such as Zweigelt, Lemberger, Lambrusco, Gamay, Pinot Noir and Grenache. Kentucky Hot Brown — An open-faced sandwich with thick slices of bread, turkey, bacon, tomato and cheese, covered in a rich white sauce. Try crisp whites and soft reds with earthiness. Hoppin John — Rice and black-eyed peas flavored with smoky ham hocks or bacon. Echo the earthiness of the rice and peas and smoke in the ham with Shiraz/Syrah, Gamay, Pinot Noir and Zinfandel. Barbeque — Smoky, sweet, caramelized flavors pair with fruity, soft tannin reds; Grenache, Zinfandel, Pinot Noir and Gamay. Vinegar sauces marry with crisp and lightly-sweet whites. Cabernet Sauvignon has a special affinity to mustard sauces. Brisket — Slow cooking gives this flavorful beef cut savory tenderness. Try with mature red wines or those with textured flavors and softer tannins. A spice crust increases the meat's flavor. For barbequed brisket, please see wine suggestions with barbeque. Bratwurst — try soft, plush reds with these flavorful sausages. Ham — Riesling, Gamay and Pinot Noir are classic pairings. Gewurztraminer enhances ginger or spice-rubs. Lightly-sweet whites sing with sweet bastes. Ham and Red Eye Gravy (black coffee in ham drippings) — Dark flavors and smoke nuances call for a Pinot Noir, Ribera del Duero, Syrah/Shiraz, Malbec or Petit Verdot. Dessert Pecan Pie — Late harvest whites, muscat, sweet Sherry/Montilla or Rutherglen "stickies," Tawny Porto and Malmsey Madeira balance the pecan's tannin and filling's sweetness. Sweet potato pie — Late harvest Riesling, sweet Madeira and Sherry/Montilla. Bourbon cake — Late harvest whites. Peach cobbler — Sweeter sparklers, Viognier and Late Harvest Riesling. Banana pudding — Sweeter sparklers, Late Harvest Riesling and Moscato. Key Lime pie — Asti, German and Australian Riesling. Chess Pie — Try Gewurztraminer with the pie's sweet, custardy filling. Gary Twinning is a certified wine educator who worked 34 years in the wholesome fine wine industry. Email him at winingwithtwining@hotmail.com