Four pairings
Wine notes
Pour
- Off dry Riesling
- Dry Provence rosé
- Gamay, or a lighter Grenache
- Cava or dry Prosecco
Why
- Riesling is the best match. A little residual sugar meets the fruit and the acidity resets the palate.
- Rosé for the board in summer. Dry enough to keep the topping from reading as dessert.
- Gamay when there is meat off the grill. Bright fruit, soft tannin and modest alcohol sit beside the jalapeño rather than sharpening it. A Grenache works too, as long as it is one of the lighter ones.
- Cava with the crostini, before anyone sits down.
