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 Filed as : Wine TipsHolidaysRecipes & Pairings

Coleslaw, Potato Salad, Angel Food Cake…Oh My!

Jun 30, 2011
Coleslaw, Potato Salad, Angel Food Cake…Oh My!
These 4th of July side dishes deserve wine parings too.

4th_of_july_bbq_sidesJuly 4th is only 3 days away and while we appreciate traditional BBQ fare, we didn’t want to ignore all the dishes that round out the picnic table and fill our plates. In addition to our BBQ pairings, we wanted to offer you some pairings for some of our, and hopefully your, favorite sides and desserts.


Dips

The great news about dips such as hummus, tzatziki, spinach or artichoke dip is that their weightiness can often stand up to a wide range of whites. We think any dip’s inherent zestiness makes a lovely complement to Sauvignon Blanc. We recommend 2009 Cakebread Cellars Napa Valley Sauvignon Blanc ($24).

Coleslaw or Potato Salad
If you like creamy coleslaw, then you can’t go wrong with a Chardonnay. Its full, lush, creamy character should perfectly complement these all-American sides. Pick up a bottle of 2009 Cameron Hughes California Chardonnay ($15).

Pigs in a Blanket
This absolutely classic and mouthwatering appetizer is rich and juicy, thus is a perfect pairing for a smooth, elegant, luscious California Pinot or California Merlot. Grab a bottle of 2006 Beringer Napa Valley Merlot ($19.00) to make this appetizer one of the most popular on the table.

Angel Food Cake and Other Desserts
If you’re a fan 4th of July desserts such as grilled pineapple or the good-old-fashioned red-white-and-blue of angel food cake topped with Cool Whip, strawberries, and blueberries, the key pairing tip to remember is that you don’t want your dessert to be sweeter than your wine. Check out Radee Pineapple Dessert Wine ($19.99) for a not-too-sweet treat.

Are we missing your favorite July 4th food item or pairing recommendations? Tell us about it below.




Tags: July 4th appetizers, wine pairings

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Tasty June Wines
Go Long

Jun 30, 2011
What should I drink with my watermelon? Instinct says something light and crisp, but would I want a bit of spice or zest to counterbalance the sweetness of the fruit?

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Which white wine grape is characteristic of Saumur in France, where it was planted as early as 845 AD and has been known as Pineau de la Loire and Franc-blanc?

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