If there are two things New Orleans does best, it’s food and wine. Influenced by a variety of cuisines, including French, Spanish, African, and Native American, Louisiana is the home to the most flavorful and distinctive cooking in the world. These wine pairings complement and enhance the flavors of each cajun classic.
Chardonnay is the world’s most popular white wine. It has tropical fruity flavors but is not too sweet. It’s rich, buttery, oaky, and versatile and pairs nicely with Crawfish Etouffee. This classic Louisiana dish is full of flavor. A glass of chardonnay is the perfect pairing for the savory but spicy sauce.
RED BEANS AND RICE
For the rest of the country, red beans and rice is a classic New Orleans staple. But in NOLA, it’s a Monday tradition. Red beans and rice is an earthy, meaty dish and pairs nicely with a medium bodied Pinot Noir.
Pop the bubbly and pass the oysters! A glass of champagne is a classic choice for a freshly shucked oyster. According to a recent study, “the two foods contain complementary sets of umami flavors that act “synergistically” to enhance taste, working together harmoniously.”
STEAK with lump crab
Without a doubt, the most iconic wine pairing is steak and cabernet sauvignon. A nice glass of cabernet always pairs perfectly with an expertly grilled piece of steak.
This boldly flavored, beloved cajun classic pairs well with a light and crisp white wine like Sauvignon Blanc. White wines are versatile and pair well with most cajun courses. The slight sweetness can help reduce the heat of spicy foods.
This quintessential New Orleans classic pairs best with a slightly sweeter, more acidic wine. The fruity flavors help cut the spiciness of the dish.
Cajun shrimp scampi
Rose is light and crisp and brings out the delicate flavors in seafood without being overpowering. The citrus notes complement the buttery flavor of the dish.
Pinot Grigio is light and refreshing and pairs perfectly with this popular, sought-after game fish. This wine is light, dry, and crisp and accentuates the flavors of the seasoning on the fish.
Moscato is a lovely effervescent sweet wine from northern Italy. It’s important that the wine is always sweeter of the two when pairing wine and dessert.
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