While you may instinctively pair the thick, stew-like seafood gumbo with a cold beer, don’t overlook serving this classic Louisiana comfort food with the right glass of wine. Avoid high alcohol and tannic wines that can taste hotter alongside the spicy gumbo; instead, opt for aromatic whites and light and fruity reds to perfectly complement the intricate flavors of the dish.
Perfecting the Gumbo Pairing
For white wine pairings, pinot grigio, albarino and pinot blanc provide a crisp, fresh note against the spicy heat of seafood gumbo. A bright rose also gives a strong contrast in tartness and fresh fruit flavor to the gumbo’s warmth. In reds, choose a fruit-forward wine such as pinot noir or cabernet sauvignon with notes of pepper, berry or dark fruits to create a strong, flavorful pairing that plays well on the spiciness of the gumbo.
References and ResourcesWine Enthusiast: Mardi Gras Made Easy
Chicago Tribune: Gumbo and the Grape