Wine Talk

Snooth User: amour

Wine With Grapes ?

Posted by amour, Apr 17, 2010.

Which wine should one drink with grapes?

I once asked that question and got the following reply......

"You cannot drink any wine with grapes, that would be incest."


Reply by dmcker, Apr 18, 2010.

Though a complex subject, the same varietal would be an easy starting point. Easier if you throw some cheese and nuts into the mix. That was a common snack for me back in college: wine, various cheeses, grapes and walnuts, almonds and cashews. Sometimes bread, often not...

Also, I've had some excellent sole bonne femme at the Beau Rivage in Geneva that includes whole peeled grapes in the recipe, and went extremely well with both a lightly wooded Chablis and a sauvignon blanc/semillon blend from Graves, on separate occasions. My next visit or two I was going to try a couple of Loire whites, starting with muscadet, but I haven't been to the hotel in six or seven years so haven't gotten around to it yet...

Then there's always Brillat-Savarin's story: "A hard drinker, being at table, was offered grapes at dessert. 'Thank you,' said he, pushing the dish away from him, 'but I am not in the habit of taking my wine in pills.'"


Reply by cigarman168, Apr 18, 2010.

I do not see any bad effects to pair wine with grapes. And you will see there will serve also grapes in addition to cheese in many tasting events.

Reply by WineGeekJen, Apr 21, 2010.

I had some grapes recently with a young Cabernet Sauvignon and they cut the tannins and were really pleasing together!

Reply by Brad Borneaux, Apr 22, 2010.

How about frozen grapes in an ice-wine based cocktail?

Not 'pairing' entirely, but some may love it:

Video making an 'Ice-tini':


Reply by dmcker, Apr 25, 2010.

So Amour, how do you pair them?

Reply by wine o new york, Apr 25, 2010.

It is absolutely fine.  Wine with food, wine with is all good.  The experience of the wine can sometimes enhance the character or soften aspects of the flavor of the wine you are drinking.  I find that it is especially nice with a desert wine. 

Reply by zufrieden, Apr 25, 2010.

If chosen with prudence, any fruit - including the berries of the grapevine - should be fine when accompanied with wine.  All would seem to depend on the degree of ripeness, variety and type of grape as well as the type of wine being served.  You need to experiment.

As a general comment, Brillat-Savarin is probably on the right track.  In a similar vein, and to take liberties with a famous quotation of W. C. Fields, one might question putting grapes into the grape juice - as a kind of superfluous act, if you will.

Reply by dmcker, Apr 25, 2010.

I beg to differ with people who seem to imply that any grapes with any wines go just fine. In my experience that is definitely not the case. Nor, for example, do those raisins often placed on cheese plates necessarily go well with many of the wines I'm drinking when I order such cheese plates.

Let's talk specifics, rather than generalities, is I guess what I'm saying...

Reply by zufrieden, Apr 27, 2010.

Personally, I never eat grapes with wine as a regular practice - though I have tried them with certain types of wine - mostly fortified, vinous beverages like good Ruby Port.  I still maintain that you must experiment if you hope to successfully pair wine with grapes, so I agree that we should keep to specific success stories - if your experience can conjure them. 

By way of admission, I have found that few fruits - let alone grapes - seem to be satisfying partners for wine.  Perhaps the flavors simply emasculate those of the wine, but in any case the combination has not been that successful in my limited experience.  Another reason for lack of personal success in such pairings is that I prefer wines of finesse and these do not always profit from being swallowed together with nuts and berries - one possible exception to the rule being off-dry Champagne and ripe strawberries.

Still, I am a bit of a aperitif-type guy who prefers wine by itself for its own sake - or with traditional food pairings (which, by the way, do exist). Thus, I am not likely to plop Thompson Seedless into my mouth as I sip my second glass of  Branaire-Ducru... unless you provide a very convincing reason to do so.  

Reply by dmcker, Apr 27, 2010.

I'll agree with you on that splendid strawberries-and-champers combination. Add in some Devonshire cream, while you're at it. Now that's one of those classic matches made in wine-heaven, like sauternes and foie gras, and champagne (or good, chilled vodka) and caviar.

And I'll agree with you elsewhere in what you say about fruit being just plain hard to match with wine, across the board. Unless you're drinking that fruit in Sangria, that is. Fortunately these days we're past that craze of a few years back where kiwifruit seemed to make it onto every other chef's plate from the kitchen....

Reply by VegasOenophile, Apr 28, 2010.

I actually would discourage any grape consumption with wine, as grapes have two main qualities, acid and sugar and those two strong influences tend for most, to over emphasize those characteristics in wines heavier in them and pull those qualities out of a bigger, bolder wine and really do it a disservice. 

Reply by dmcker, Apr 28, 2010.

Vegas, next time you're in Geneve, Suisse, you really should visit the Beau Rivage restaurant and try that sole bonne femme.... ;-)

Reply by BetterDrinker, Apr 28, 2010.

Try this, Seedless Black grapes (Chilean) lightly coated with a neutral oil and dusted w/ Italian herbs and sea salt, roasted until they 'swell'.  Chill or serve slightly warm. Nice w/ med-bodied reds.

Reply by amour, May 3, 2010.

I really enjoyed these terrific suggestions and would try a few myself.

A few must be selective or rather careful about simply throwing a few grapes around on the cheese and wine table.


Because the astringent bitter quality of grape-skins can very much affect the flavour of cheese and wine.

That also explains why we take time to find out what marries well with what...match-making!

Take for example, Syrah pairs very well with firm aged cheeses like an aged cheddar or Gouda.

It is also said and I have proven that the richness of gouda combats the bitterness of some grapes.

I am sure that other views on the matter are welcome.

Another pointer....It is my experience that soft cheeses and washed rind cheeses are not good with any regularly available  grapes in Miami and in England.

Perhaps others would like to share their own observations.

I have also read what some bloggers have had to say about their deductions on cheese, wine and grapes.

Some explained that they spoilt their taste experience by pairing

a table grape with their cheese be warned.

In the absence of a relable guide at hand and sometimes not knowing exactly which table grape one is buying as they are not always correctly labelled, one should experiment first.

Meanwhile, I have served wheat thins, Granny Smith apples, walnuts, pears and canadian flame, along with goat cheese, Comte and Reblochon and the following wines...

sancerre from Jolivet

chardonnay...Chateau St.Jean

 Pinot noir

cote du Rhone from Guigal

another grenache blend

and a late harvest Muscat

Everyone enjoyed.

Please do not request any more details,

as I did not take notes....I simply enjoyed and would suggest that you try as you see will be rewarded.

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