Nuts can be paired effectively with both red and white wines but the specific pairing often depends on the type of nut and its preparation. For red wines, walnuts work well with bold varieties like Cabernet Sauvignon or Syrah, as their rich flavour complements the intensity of these wines. Pecans are a great match for medium-bodied reds such as Pinot Noir or Merlot, while hazelnuts pair nicely with lighter reds like Pinot Noir, which enhances their earthy notes. If you’re serving spicy nuts, consider a sweeter wine like Riesling or Malvasia to balance the heat. Heavily roasted nuts generally require a richer red wine to match their intensity.
When it comes to white wines, almonds are versatile and can be paired with sparkling wines like Champagne or Prosecco, as well as crisp whites like Chardonnay. Cashews also complement bubbly wines, making them a delightful choice for celebrations. Raw nuts typically pair best with lighter, unoaked whites, such as a cool-climate Chardonnay for raw almonds.
Preparation matters significantly in these pairings. The way nuts are prepared, whether raw or roasted, can influence their flavour profile and the type of wine that pairs best. For instance, toasted almonds pair well with Pinot Noir, while raw almonds are better suited to crisp whites. Additionally, salted nuts can make wine taste bitter, so it’s best to pair them with refreshing wines to balance the flavours. Ultimately, personal preference plays a significant role in pairing, and experimenting with different combinations can lead to unexpected discoveries.
