Mets & Vins - Que boire avec du pain d'épices ? - Les Grappes

What to drink with gingerbread?

The holidays are coming and everything has to be ready in the kitchen... and in the cellar! Don't make any mistakes, and plan for all eventualities! That's why Les Grappes offers you some wine advices that will be able to embellish your Christmas dishes... today we are interested in gingerbread, the unavoidable winter delicacy that goes perfectly with wine, you will love it!

A wide choice... of gingerbread!

Gingerbread is a dish that we hold from Greco-Roman antiquity. Let's not forget that this historical period is also largely linked to the world of wine! This recipe crosses ages and continents to be part of the Christmas tradition. There is a wide range of gingerbread, so that each region of France would have its own recipe : there are three essential foods, flour, milk and honey and the spices vary from one region to another, some prefer nutmeg or aniseed ... So you should choose a wine that could match this multiplicity of flavours !

A gourmet cake with a sweet wine

A sweet or syrupy wine: perfect with gingerbread!

To accompany your gingerbread we recommend a natural sweet wine. A sweet wine will bring freshness and sweetness to your tasting. The sweet white wine is therefore the best choice for marriage with gingerbread: it can be mixed without any problem with the flavours and spices of this dessert and will bring a touch of lightness. Red wine is not to be proscribed : let's not forget that Christmas is also the time for mulled wine ! You can, with your gingerbread, drink a rather powerful red wine, with imposing notes of red fruits for example.

The ideal appellations to be tasted with gingerbread

With mulled wine and gingerbread

In summary, you can consume Alsatian wines such as Gewurztraminer or late harvest Riesling. Also the traditional Banyuls will awaken the flavours of gingerbread during your tasting. Finally, if you accompany your dessert with red wine, prefer a Marsannay or a Canon-Fronsac which are quite powerful. For a gingerbread with orange peel, prefer an Alsace wine, with late harvests that give it candied aromas. For a chocolate dessert, you would rather have a red wine or a sweet, warm wine.

Marie Lecrosnier - Wittkowsky (for Les Grappes)

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