Rules for pairing fast food with wine. Part 2: White Wines & Rosé

Edwin Ferrer, a certified sommelier and owner of The Wine Lab in Costa Mesa, California tells us how to pair white wine with fast food

Although not often our first thought to accompany fast food, the opportunity for a home-run pairing very much does exist in the realm of white wines, and in many more ways than you think.

For a good number of these wines, the dynamic is simple – the acidity in white wines contrast with the lighter flavors of white meats & seafood, emphasizing their simplistic character. As Master Sommelier Evan Goldstein put it in his fantastic book “Perfect Pairings”, the acid in these wines act as “gastronomic highlighter”. 

Obvious examples of som white wines are Sauvignon Blanc, Spanish Albarino, and lighter iterations of Pinot Gris/Grigio, which prominently feature a lively acidity as well as vibrant fruit tones. When pairing with lighter whites, Tex-Mex-themed joints like Baja Fresh, Rubio’s, Wahoo’s, and El Pollo Loco are perfect as much of their menu revolves around simply prepared poultry and/or seafood, with minimal intervention from spices or sauce.

pairing wine with food
PC: Marisol Casben

Again, simple with simple right? However, be advised that when entrees include grilled vegetables or tossed greens, Sauv Blanc usually takes the edge as it has an intrinsic vegetal/herbaceous character that is complimentary. For those of you making resolutions to be healthier, yes you should certainly pair Sauv Blanc with your salads. 

Drive through napa valley
“This book is an answer to dry guidebooks and stiff informational publications that pervade the wine industry.” – L.A. Times

Beyond said varietals, there are a few that have a modest amount of sweetness to them – what is known as “off-dry”. While sugar isn’t always desired in our whites, and a lot of us prefer dry (supposedly), sugar does have its niche in the world of pairing. A prime example being German Riesling (look for “kabinett” or ‘spatlese” on the label when available).

Its sugar nullifies heat, thus calming the palate and allowing us to enjoy the other wonderful flavors of a dish without breaking a sweat. Ethnic items that emphasize exotic flavors, like Tikka Masala and Chicken Curry, work great with Riesling as it has plenty of its own perfumed aromas to match the flavor intensity, as well as ample sugar to tame the heat. 

pairing wine with indian food
PC: Pratiksha Mohanty

Another example of this dynamic would be a partnership with Szechuan entrees like Kung Pao Chicken or Mapo Tofu – for those of you who don’t have a local authentic Szechuan joint nearby, much of Panda Express’s menu offers items that dabble in both spice & sugar to dance perfectly with Riesling.

Another fast food/wine niche that you might not have thought of (unless you’re German) would be pairing Riesling with hot dogs as the interaction becomes a playful contrast of salty against sweet. 

pairing wine with hot dog
PC: Oliver Fetter

The Ubiquitous Chardonnay

The ubiquitous Chardonnay, contrary to its popularity, is actually not as flexible as the other whites mentioned – at least not the oaky, butter-laden iterations from California that we all know and love. Just as in the case of Pinot Noir from Part 1 of pairing fast food with wines, Chard’s hedonistic character of oak driven spices cause it to clash with the saltier and/or vegetal tones often found in drive-thrus (although it should be noted that the case is quite the opposite when discussing dishes in the arena of fine dining).

When Chardonnay in unoaked however, it can be treated just like drier whites mentioned before; with simple recipes that put protein at the forefront. 

And Rosé. . .

Lastly we have Rosé to consider. While it is indeed lighter, it’s sort of an “in between” style – from its assertiveness & intensity of flavors, to its fullness in texture, and even having a small presence of tannin. The style is characteristically a vino middle ground, never fully committing to either side, and therefore yielding implications in pairing that are synonymously “in between”. 

Any meal that hearkens to one color of wine, but flirts with another makes a perfect candidate – lighter variations of the items in the earlier sections work swimmingly such as single patty cheeseburgers, sandwiches with chicken or charcuterie, and most ethnic cuisines when the proteins are leaner cuts (like white meat & seafood). Even BBQ sauce items match well against Rose’s sweeter impressions of fruit, again so long as the proteins aren’t big slabs of red meat. 

More contemporarily, many of the vegetarian themed fast-casual spots that have rightly gained much popularity (like Veggie Grill & Native Foods) are also very much “in between” as they are based on vegetables, grains, and alternative proteins, but aslo have a ramped-up weight & flavor profile, due to their often generous, additions of sauce & seasonings. 

As we exit the drive-thru 

As a parting note, the knowledge presented above represents a foundational approach to pairing food and wine – much of these theories are long honored and time tested. However, the world of wine (and food of course) is dizzyingly dynamic & deep.

Lastly, remember wine should always be, above all else, the fun part of our day, and we mustn’t let the ever-expanding abundance of information impede our enjoyment – or inebriation. Much like tone of this article, keep in mind to approach the subject of vino – and gastronomy for that matter – with a healthy degree of merriment. 

Contributor: Edwin Ferrer, a certified sommelier and owner of The Wine Lab in Costa Mesa, California.