In this episode of Wine School, our executive wine editor Ray Isle gives us tips for a delicious wine- and snack-filled quarantine.

By Bridget Hallinan
April 28, 2020
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In our new episode of Wine School, Food & Wine’s Ray Isle and Hallie Tarpley log on from home and pair wine with different snacks. Hallie has four wines at her disposal—a Simonetti Merlot, Feudi Di San Gregorio Rubrato Aglianico, Dr. Konstantin Frank Riesling, and Vigneti Del Sole Pinot Grigio—and a few snacks, too. Read on to see which wine Ray suggests she pair with each of her snacks.

White Wine with Good Acidity Pairs Well with Salty Flavors

First up is popcorn. Ray says the Pinot Grigio and Riesling should work pretty well with it. Generally, a white wine with pretty good acidity is going to work well with salty flavors. Of the two, he thinks Pinot Grigio would probably be the best choice, since it’s a light-bodied and relatively tart white wine, while Riesling is sweeter.

Sweet Foods Go with Sweet Wines

Ray feels the Riesling would be Hallie’s best option for the peanut butter & jelly sandwich (the main course), since it’s the sweeter of the two white wines. Sweet foods actually make the wine taste less sweet.

Pair Like Flavors

For Tostitos Hint of Lime tortilla chips, Ray again suggests the Riesling, because Riesling often has a little bit of a lime flavor to it (or green apple, or somewhere in between). Plus, the chips are salty, too, and that goes along with the first tip.

Sugar with Tannins Is Not a Great Combination

The last item is a frozen tiramisu. Ideally, Ray would pair it with a dessert wine—but in this case, he suggests that Hallie go for the wine that’s the most robust, the Rubrato, so it won’t get "run over by the tiramisu." Hallie notes it tastes bitter when she tries it with the tiramisu, and Ray explains that the sugar in the tiramisu takes a dry wine like that and accentuates both the acidity and tannins, making it taste bitter and sour.