Wine & Food

Snooth User: solomania9

Potato latkes and wine pairing?

Posted by solomania9, Dec 24, 2008.

Tonight I'll be stuffing my face with potato latkes for Chanukah. Basically they're fried onion and potato pancakes, sometimes with apple sauce and sour cream on the side. Does anyone have suggestions for a type of wine that would go well with this?

Thanks!

Replies

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Reply by John Andrews, Dec 24, 2008.

Hmmmm ... for me the first thing that popped into my mind was a Riesling. I'm thinking the slight acidity and good fruit would offset the zest of the onions. Also a Viognier would work too.

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Reply by Adam Levin, Dec 24, 2008.

Something with bubbles would be my suggestion.

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Reply by solomania9, Dec 24, 2008.

@adamlevin - Why the bubbles? Is there some aspect of the latkes that goes well with a sparkling wine, or are you just suggesting something festive? And while we're on the topic, isn't it a shame they don't make a sparkling Manischewitz!

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Reply by Rodolphe Boulanger, Dec 24, 2008.

I agree with Adam about the bubbles.

Sparkling wines are not just for celebrations anymore. They make really good accompaniments to spicy and oily because of their acidity and the palate cleansing effect of the bubbles. For your latkes, I'd go with a drier style like Champagne (or Cava) over something sweet like Prosecco.

Another white wine option could be Gruner Veltliner which I really enjoy with fried foods.

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Reply by Adam Levin, Dec 24, 2008.

Yes, bubbles go really well with oily foods. It acts as a good palate cleanser so your palate doesn't get too tired of the grease.

@Mike: Try a Lambrusco if you want something close to a sparkling Manischewitz

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Reply by Gregory Dal Piaz, Dec 24, 2008.

Just off dry chenin would work well with it's earthy fruit, solid acidity and touch of sweetness to match the sugars that are in the potato and onion and develop through frying. Riesling would also work but if I were going for something German Italian or French I would opt for a Pinot Blanc/Pinot Bianco/Weissburgunder instead. They tend to be a bit richer, with a smoky minerality and seem like a good match especially when the apple sauce is introduced. I'd look for a wine by Boxler or Zind Humbrecht's Pinot d'Alsace.

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Reply by solomania9, Dec 27, 2008.

Thanks for the suggestions everyone! To recap, we had an extra dry bottle of Prosecco with the latkes and it really went well. I've since tried a Boxler wine on Greg's recommendation at really enjoyed its crispness and acidity. Thanks again and happy holidays / new year to everyone.

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Reply by Mark Angelillo, Dec 29, 2008.

Damn -- I want latkes and sparkling wine now. It's 10AM!


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