Reds & Whites For Your Blues

Category: Food

When it comes to red, white, and blue for the holiday, we have red and white wines, but you have to fill in with some blue foods to get the whole color palate. (Blue wines doesn’t exist yet… or do they??) In honor of the 4th of July, here are some wine pairings to match these blue foods, so you can have all your American colors covered.

Blue Cheese
White: The sweetness in an off dry Riesling complements the pungent flavors of the cheese.

Red: A fruity red with a lower alcohol percentage won't compete with the intensity of the blue cheese and will have enough richness to make the food and wine taste better.

White: As a highly aromatic grape, the fruity qualities of Viognier pair nicely with most fruits including blueberries.

Red: Pinot Noir has a light body for a red wine, so it won’t overpower the blueberries.

Chips and Salsa
White: The acidity in a Sauvignon Blanc calms down the spice in the salsa and complements the saltiness of the chips.

Red: Monastrell has enough fruit to work with the spice of the salsa, but enough structure that it won’t be overpowered by it.

White: If you are adding butter to your potatoes, the richness of the butter and potatoes will pair great with a nice oaky Chardonnay.

Red: A Cabernet Sauvignon is sure to spice up the standard steak and potatoes and like the blue potato, has more color than other red wines.