Which wines pair well with salty foods? My wife and I own a little start-up company called Salt of the Earth. It is a seasoned salt that enhances the flavor of many foods.We are often asked which wines our seasoned salt pair well with. Can you help us?
Answer From Expert Roger Bohmrich MW
Salt is one of the most ancient seasonings and has been with us for millennia. For anyone interested in finding out more about this common yet still intriguing substance, I suggest "Salt: A World History" by Mark Kurlansky. As a home chef with a strong liking for the influence of salt, I tend to keep many types in the pantry. Since salt is a typical ingredient of so many cuisines and dishes, you could say that virtually any wine is a good partner! However, to give this more definition, I've come up with wine pairings using specific types of salt. A great deal depends, of course, on how much salt is used - in other words, how "salty" is the final product? Assuming that the flavor is fairly pronounced, here are some ideas. But the possibilities don't end here!
Sauteed Mushrooms with Black Pyramid or Garlic Salt: Barbera d'Asti (Italy), Jumilla (Spain) or Petite Sirah (California).
Seared Steak with Smoked Salt: Cornas and Roussillon red (France) or Aglianico and Cannonau (Italy).
Cod with Lemon Flake Salt: Assyrtiko (Greece), Sauvignon Blanc (South Africa)or Gruner Veltliner (Austria).
Seared Scallops with Black Salt: Chablis and Graves white (France) or dry yet rich Riesling (Australia).
French Fries with Black Truffle Salt: A Nebbiolo-based Piedmont red (Italy), Bandol red (France)or a firm Shiraz (Victoria, Australia).
Toasted Nuts with Smoked Paprika Salt: Fino Sherry (Spain) or Sercial Madeira (Portugal).
Goat Cheese Appetizer with mixed Salts: a bone-dry Champagne in the Extra Brut or Brut Nature style (France) or Manzanilla Sherry (Spain).
Here's to all the salt lovers!
