Although most people can't resist the rich taste and texture of properly prepared Southern cuisine, many struggle with pairing this type of food with wine. After all, wine grapes were never a traditional agriculture crop in the southern part of the country, and it's only been fairly recently that wineries have started producing there, so food and wine never developed the kind of symbiosis seen in regions such as France, Italy, and other parts of the United States such as California. However, that doesn't mean that wine and Southern cuisine can't be successfully paired, especially for those dining in a seasonally focused restaurant where fresh, locally sourced ingredients take center stage.
Following are just four of the many Southern food and wine pairings that you can't go wrong with.
Champagne and Southern Fried Chicken
Southern fried chicken may seem like the kind of everyday dish that's too humble to be served with Champagne, but this combination works because Champagne's fizzy bubbles do a great job of cutting through the crisp, buttery coating. Make sure you choose a relatively dry white Champagne instead of a sweeter pink variety — poultry just doesn't pair well with sweet flavors.
Red Zinfandel and Honey Barbecued Baby Back Ribs
At first thought, you might think that the perfect beverage to enjoy with honey barbecued baby back ribs would be an ice cold beer. While this is a great choice, wine lovers will appreciate knowing that there's also a type of wine that's ideal for pairing with this quintessential Southern meal — rich, red Zinfandel has just the right accents of berries, currants, and black cherries to complement the slightly sweet, smoky flavor profile of this particular style of ribs.
Pinot Noir and Shrimp and Grits
Shrimp and Grits are a delicious hot mess that's made better, if that's at all possible, by the addition of a good glass of Pinot Noir. Pinot Noir is light enough to pair perfectly with any type of shellfish, but because it's a red wine, it also has sufficient substance to stand up well to the robust flavor profile of cheese grits.
Pinot Grigio and Pan Fried Catfish
The light, fruity notes of Pinot Grigio make it ideal for enjoying with a plate of freshly caught catfish breaded in Panko and fried in hot oil. Make sure you chill the wine until it's nice and cold so it'll provide a delicious and refreshing contrast to catfish served straight from the frying pan.
To learn more, contact a modern Southern restaurant.