Pairing wine with food is an artform, not a science. There are several loose rules but exceptions to the rules often create intriguing pairings. When we look for wine to match our food, the goal is to pair the flavor and intensity of the food with the wine. A complementary pairing matches the flavors of the food and the wine. Contrasting pairing on the other hand, creates balance by combining different flavors. Typically, lighter foods pair with lighter wines. Heavier foods are paired with more full-bodied wines. Some key flavors to keep in mind when choosing which wine to pair are acidity, sweetness, aromas, and alcohol content.

Mediterranean cuisine uses fresh ingredients featuring vegetables, legumes and herbs. Olive oil is a staple of many dishes. We use gallons of it at our bistro every week. Hearty or starchy foods such potatoes, mushrooms and steaks are not commonly found in this cuisine. Chicken, lamb, and sea fish are the proteins of choice. Mediterranean dairy products are light, with lower fat content to allow smother blending with vegetarian dishes. As a result, we lean towards white wine, rosé, or light body red wines in our pairing choices for Mediterranean food. Sharing several small plates is a great way to experience the versatility of this cuisine. Few of those small plates are the focus of our pairing suggestions here.

Matbucha is a traditional Moroccan dish, comprised of roasted red peppers, tomato sauce, chiles, and spices, stewed for hours to serve hot or cold. The smoky peppers mixed with the sweetness from the tomatoes form a divine combination. Our dry Riesling, Spirited, crisp and clean on the palate, features incredible citrus flavor notes. With hints of sweetness, it matches the matbucha flavor in both contrasting and complementing ways. The Reisling has a punch of acidity that wakes up your palate while the matbucha’s smokey and richer flavor calms down the acidic wine in a refreshing way. Labneh is a creamy, yogurt-based, smooth dip that has a tangy sourness to it. We garnished it with za’atar (an Arab spice blend) and extra virgin olive oil. Pair this with Breeze, the Pinot Gris on our wine list. It is a complex wine with prominent peach aroma but also has hints of vanilla and mint. This wine-food pairing is complementary. The labneh is tart, creamy and salty. The smoothness and abundant acidity of Breeze match these flavors.

Hummus is one of the signature dishes of the Mediterranean cuisine. Chickpeas, tahini (sesame paste), lemon juice, olive oil and garlic are the main ingredients. Made freshly, it tastes nothing like the preservatives-filled grocery store version. The chickpeas and tahini provide the savory flavor, the lemon juice balances it, and the olive oil and spices complete this irresistible appetizer. We chose Dream, our estate white wine, to complement our hummus. This delicate wine allows the umami of the hummus to shine while the tartness, lime and grapefruit aroma notes of Dream complement and add to the acidity in hummus. Wine and food matchmaking is a fun exercise. Sometimes we choose a similar partner. Other times, opposites attract. Set your imagination free and enjoy the results.