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Quiche is best with higher-acid reds or full-bodied but bright whites that will cut through all of that richness.
Quiche—with its custardy filling set in a buttery pastry—is best with higher-acid reds or full-bodied but bright whites that will cut through all of that richness. No surprise: French wines are best with this resolutely French dish.
Champagne. You know you’ve tried this pairing at a cocktail party. Champagne’s bubbles, biscuity flavors and lemony acidity are made for quiche (including those little frozen ones). French sparkling wines like Crémant d’Alsace or Crémant de Bourgogne are also delicious.
Alsace Riesling. Rieslings from eastern France are concentrated and fruity but dry. They’re fantastic with the region’s famous dish, tart flambée, which makes them equally great with quiche that’s made with ham, bacon and other salty pork.
Beaujolais. This lighter-bodied, fruity red comes from near Lyon in France, where some of the country’s most animal-fat-laden dishes were born.It does an excellent job of keeping the palate refreshed and is especially delicious with a mushroom- or chicken-filled quiche.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.