Garlic is a staple ingredient in kitchens all over the world. It adds both aroma and depth to dishes and can transform the simplest recipe into something memorable. But how do you best pair garlic with wine? Let’s explore how different ways of preparing garlic influence your wine choice — and how to create a truly special dining experience.
Raw garlic — powerful and fresh
Raw garlic has an intense, sharp flavor that can easily dominate in cold sauces and dressings, like a classic aioli or garlic vinaigrette. Fresh, crisp white wines work best with these dishes. A glass of Sauvignon Blanc, Vermentino, or a dry Riesling balances the strong flavor of garlic and offers a refreshing contrast.
Roasted garlic — soft and sweet
When garlic is roasted or baked, it becomes mild, sweet, and almost nutty. The flavor turns rounder and more subtle, opening up more wine options. Here, richer white wines, such as an oaked Chardonnay, or lighter red wines like Pinot Noir or an elegant Gamay work beautifully. This combination creates a soft and harmonious experience on the palate.
Garlic in Mediterranean dishes
Garlic is a key ingredient in many Mediterranean dishes, often combined with tomato, herbs, and olive oil. Fruity and lighter red wines, such as Chianti or Barbera, pair well with these flavors. A crisp rosé can also be an excellent choice, especially for lighter summer meals.
Finding balance
The key to successfully pairing garlic and wine is to think about the whole dish: how the garlic is prepared and what other flavors are present on the plate. By choosing a wine that complements rather than competes, you can create a dining experience where both the food and the wine shine.
Let garlic take center stage and choose a wine that highlights its best qualities. Together, they can create a dining moment you won’t soon forget.
