Danny Meyer offers a few basic rules for pairing sandwiches with wineDanny Meyer offers a few basic rules for pairing sandwiches with wine
I think whenever you're having a sandwich for years and years you've already made your own personal preferences for what kind of condiment you like to put on the sandwich. If you're somebody that likes baloney or you're fancy and you like Mortadella. Maybe you like mayonnaise on it, maybe you like mustard, maybe you like spicy mustard. Whatever it is you already like on your sandwich, probably, that same flavor exists in a wine. So for example, if I like something that is highly acidic like mustard with my baloney, or with my liverwurst, I'm probably gonna like an acidic wine. So I might want something sparkling, like a champagne or a beer, or I might like a Sauvignon Blanc, because I like the herbaceous quality. But you already know what you like, so let's say you like Milk in your coffee, you're already someone who knows you like fat with canon. So you're somebody whose probably gonna like something like pastrami with a red wine that's got lots of tannin. And if the pastrami has fat you already know that but the red wine like a Zinfandel which is gonna pick up the spice of the pepper and also counter act the tannin is gonna be exactly what you want.