Wine Versus Beer: You Be the Judge
with Beer and Wine
Wine enthusiasts and beer fans, let’s just call it a draw. Pistachios are equal-opportunity nuts; they love you both. Depending on the preparation, pistachios are as comfortable with a porter or pilsner as they are with Pinot Noir. They can get down at a ballpark tailgate or go dressy when the occasion requires. For just about any pistachio dish you can dream up, you can find a beer and a wine that will work.
A few pairing principles
- Match intensities. Pair delicate dishes with light-bodied white wines and low- to moderate-alcohol beers. Pair robust dishes with more concentrated wines or more alcoholic brews.
- Pair dishes with sweet notes with off-dry wines or malt-forward brews.
- Pair spicy dishes with sparkling wine or hoppy beers.
- Pair desserts with sweet wines or sherries or with rich, malty, high-alcohol beers.
With Chicken Liver Crostini with Pistachios
Wine: Rosso di Montalcino
Beer: Belgian-style Pale Ale
With Spicy Mediterranean Roasted Pistachios
Beer: Pale Ale
With Pistachio Guacamole
Wine: Sauvignon Blanc
With Tuna Crudo with Pistachios and Pistachio Oil
Beer: Wheat Beer
With Spaghetti with Pistachio Pesto
With Grilled Swordfish with Pistachio-Caper Butter
Beer: India Pale Ale
With Pistachio Dusted Roast Salmon
Wine: Pinot Noir
With Pork and Pistachio Meatballs
Beer: Amber Ale
With Lamb Chops in Pistachio Crust
Wine: Cabernet Sauvignon
Beer: Imperial Red Ale
With Pistachio Cake with Olive Oil
Wine: Marsala or Italian vin santo
Beer: Belgian-style Quadrupel