You probably spend a lot of timing planning your menu if you’re having guests, down to the side dishes and the cheese. But when you’re getting your wine line-up ready, don’t forget about the bread. You should give some thought to making sure your wine and bread match. Even if you’re not having a party, tearing a nice hunk of bread off of a fresh loaf can be a pretty awesome after work snack. Add the right wine, and it’s a little party in your mouth.
Which wines go with which breads? We went right to the source: the baker, owner and founder, of Amy’s Bread in New York City, Amy Scherber.
Amy said every New Year’s Eve, she toasts http://en.wikipedia.org/wiki/BriocheBriochebrioche and serves it with champagn. That’s what her guests nibble on when they arrive. It’s the perfect pairing because brioche is tender, it toasts beautifully and it’s rich, yet delicate enough that it doesn’t overwhelm. The bubbles really compliment that texture. She tops the brioche with decadent toppings like smoked salmon and crème fraiche or caviar, the saltiness of which the bubbles wash away perfectly, she said.
Amy is a fan of rosé. She likes to make crisps out of bread to serve as a snack with a glass of pink wine. She says some days she’ll use a >mild tasting whole wheat, or for something stronger, bread. Also, Foccacia crisps, with their tender white dough, toasted, are almost like a chip and go great with hummus and rosé.
A lot of restaurants, especially French ones, serve a deep-flavoredwheatandrye combo, that has a dark, caramelized crust, and a chewy crumb with a light brown, toasty looking color inside. Amy says light-bodied or medium-bodied pinot noir
If you’re serving black olive bread, Amy says treat it like you’re serving a nice fatty plate of meat sauce on pasta and pair it with a big Italian red. She’s enjoyed both Nero d’Avola and Sangiovese with olive bread because the wine holds up to the full-flavored olives and their smokiness.
Any bread with raisinsor fruit and nuts, or anything slightly sweet goes best with Riesling. Amy said the sweetness of the wine will pull the raisin fullness forward and that an option to offset the sweet would be to add soft, rich cheese, like an Italian Robiola into the mix.
Amy’s Bread has been a New York City mainstay for 21 years. Amy loves wine and spends time on the weekend trying new wine and new bread combinations. She said it’s a natural pairing, perfectly balanced due to the fermentation process used in dough and wine.
What’s your favorite kind of bread? Tell us below.