Wine and Bread is a glorious combination...
Pairing Wine with Bread
First of all, Farmhouse Bread, it is simple, Practical and copious with its thick solid slices, it is ideal to make bruschettas and croque-monsieurs.
Pairing wine with food is a lifelong pursuit, with many do’s and don’ts. In general though, it comes down to personal preference and a goal of complementary flavors that balance and enhance your experience. Over the years, wine experts focused on meats, and cheeses, but they never thought to look at another staple of any global cuisine – bread.
Let’s start with French Bread. Worldwide this light bread is among the most popular. What wines pair best? My recommendation would be Cabernet Sauvignon. Why? Put simply, Cabs are known for their high alcohol content, big bold taste, and oaky finish. I would also point out that both French Bread and Cabernet Sauvignon pair very well with fatty red meats that have been lightly seasoned. Black pepper especially serves to enhance the multi layers of the wine’s flavor profile. Keeping this in mind, heavy, rich breads just don’t pair anywhere as well.
Up next, Whole Wheat Bread. This type of bread has a good bit of flavor. In order to balance out the palate, a Rose wine would be my go to choice. Light and refreshing, Rose is the optimal selection for a host of hors d’ oeuvres. An even bigger plus with Rose is that it pairs especially well with a variety of dishes.
Up next, Rye Bread. I am particularly fond of this type of bread. I enjoy its slightly tangy and slightly sour taste. The best wine to pair with rye bread is Pinot Noir. The wine’s silky smoothness nicely fills out the flavor of fresh rye.
Lastly, what wine pairs best with a Sweet and Hearty Bread? In Europe, sweet breads are quite the rage. This style of bread is known for adding nuts and raisins, and occasionally, chocolate chips. Riesling is the perfect selection. Granted there are various styles of this wine ranging from dry to semi – sweet. When in doubt, select a Riesling that has the distinct flavor of apples. Combined with a hearty bread the flavors will explode on the palate, leaving one with a memorable and most pleasurable experience.
In conclusion, pairing wine with various types of bread is all about balance. True, such pairings can at first seem to be quite the challenge. However, We have found that it is through such challenges that lead us to the true gastronomic experience and have fun while we are learning. After all, isn’t that what makes life enjoyable?
- It’s the perfect pairing because Brioche is tender, it toasts beautifully and it’s rich yet delicate enough that it doesn’t overwhelm. The bubbles really complement that texture.
- Top the brioche with decadent toppings like smoked salmon and crème fraîche or caviar, the saltiness of which is washed away perfectly by the bubbles.
- A fan of Rosé. Make crisps out of bread to serve as a snack with a glass of pink. Use a mild-tasting whole wheat, or for something stronger, rosemary bread.
- Also, Foccacia crisps, with their tender white crumb, are almost like a chip and go great with Hummus and Rosé.
- A deep-flavored wheat and rye combo that has a dark, caramelized crust and a chewy light brown crumb. A light-bodied or medium-bodied Pinot Noir is the perfect fit for this sort of bread.
- Add a little aged Gouda, and the salt and crystallization of the cheese will offset the slightly bitter taste from the dark crust.
Treat it like you’re serving a nice fatty meat sauce on pasta, and pair it with a bold Italian red. Both Nero d’Avola and Sangiovese wines hold up to the full-flavored olives and their smokiness.
If you’ve got a crusty French Baguette, which will be mild in flavor and not bitter or acidic like a Sourdough, Cabernet Sauvignon might be the perfect complement.
Go from a humble bread lover to a verified bread connoisseur.
A Guide to Different Types of Bread
Bara Brith – Fruited bread from Wales of which there are many varieties, some made with yeast and others baking powder. Traditionally eaten sliced and buttered.
Barrel – Usually made with a milk bread dough, baked in a ridged mould. Also known as a pistol.
Batch – Loaf baked in a batch with others, rather than separately, wholemeal.
Bloomer – Thick, long, white loaf, lightly cut across the top so that the cuts open out or ‘bloom’ to give a crisp crust. Sometimes sprinkled with poppy seeds.
Buttery Rowies – Traditional Aberdeen butter yeast rolls. Shaped in a round or oval with a crisp crust and light flaky texture.
Cob – Round smooth crusted loaf often topped with cracked wheat.
Coburg – Round, crusty white loaf with a deeply cut cross on the top.
Cornish Splits – Sweet, light yeasted buns enriched with butter and milk. Also called Devonshire splits. Often dusted with icing sugar and traditionally eaten filled with jam and clotted cream.
Cottage – White loaf made from two round pieces of dough. One (smaller than the other) is secured on top of the larger piece. Often dusted with flour before baking.
Farmhouse – White loaf baked in a special tin and cut lengthwise along the top, often dusted with flour.
Plait – A special shape, usually plaited with three strands of white dough, sometimes enriched with eggs or milk.
- White, Rye, Spelt and Seeded
- Walnut & Sultana
- Fig & Fennel
- Dense Fruit
- Organic White and Sunflower
- Italian Crusty
- Flat Breads
- White, Wholemeal and Multigrain
- Gluten Free
- Rye & Sunflower
- Soy & Linseed
Rolls – Many different varieties, shapes and sizes ranging from crusty white rolls to soft wholemeal baps.
Sandwich – Large flat-topped loaf baked in a lidded square tin.
Sliced wrapped – With many different varieties including white, brown and wholemeal, the sliced wrapped loaf is a convenient bread which makes perfect toast and sandwiches.
Soda Bread – Flat, round, heavy loaf usually marked into quarters and risen with baking powder, not yeast. Soda Bread comes originally from Ireland.
Stottie – A flat round large bap from the North East of England. The Geordie stottie has a fluffy texture and was often traditionally eaten filled with bacon and pease pudding.
Tin – Loaf baked in a rectangular open tin.
Baguette – Originally from France, the baguette is now sold around the world.
Bagel – Originally from Eastern Europe, the bagel is characterised by its ring shape and almost chewy texture
Brioche – Originally from France. A highly enriched French bread, noted for its high butter and egg content, commonly served as a component of French desserts.
Chapatti – A south Asian bread, usually eaten with cooked dhal (lentil soup), vegetable curry, chicken and mutton curry dishes; pieces are used to wrap around and pick up each bite of the cooked dish
Ciabatta – Originally from Italy. Loaf is somewhat elongated, broad and flattish and should be somewhat collapsed in the middle
Foccacia – Also from Italy. Often punctured with a knife to relieve surface bubbling, or dotted
Naan – From Northern India and Pakistan
Tiger bread – Originated in the Netherlands
Tortilla – A flatbread which originated in Mexico
Balep Korkun – A flat, Tibetan bread made with Baking powder and fried in a frying pan.
Bazlama – A Turkish flatbread which is usually eaten fresh.
Cesnica – A Serbian soda bread.
Damper – An Australian soda bread.
Mantou – A steamed bun from China made with white flour and often slightly sweetened.
Melanpan – a Japanese bread made from enriched dough covered in a layer of cookie dough.
Pane Ticinese – This Swiss bread is distinguishable by its shape – it is composed of several small loaves or rolls made to be broken off by hand – and by the addition of oil to the dough, which makes the bread particularly soft.
Vánocka – Traditionally eaten in the Czech Republic and Slovakia, the dough is enriched with egg and milk to form a bread which is similar to a brioche.