We asked top sommeliers about the very best snack-and-wine pairings
It’s no secret that chefs love a greasy bite and that, once all the guests have left, hospitality staff like to fire up the deep fryer one more time. But what do you actually drink with snacks? We asked our top sommeliers about the best wines for their favorite snacks. Be inspired!
Isabel van Bueren, sommelier In den Doofpot
“Spring rolls with chili sauce and a glass of Viñas del Vero Gewürztraminer.”
Erica Verweijen, sommelier Aan de Poel
“Mini-Mexicano’s with Corbières.”
Nabil Touires, sommelier Brasserie van Baerle
“Cheese sticks with chili sauce and a glass of Appassimento Negroamaro Primitivo.”
Bram Faber, sommelier Wijncafé Lefebvre
“Frikandel speciaal (with Heinz!), but that’s usually only after drinking… Otherwise, I’d go for a spicy red wine, a soft blend of Grenache, Mourvèdre and Syrah from the southern Rhône or South Africa.”
Imil Ayoub, sommelier The Harbour Club
“Cheese soufflé with a beautiful oak-aged Chardonnay, such as Enate Barrica, with a lovely dry finish. The full flavor of this wine easily stands up to the greasy cheese soufflé, while the dry finish brings the two into perfect balance.”
Julian Cleton, sommelier Wijnbar VinVin
“A köfte sandwich from the snack bar with New World Pinot Noir. It’s filling and a real treat for the taste buds after work.”
Laurence Reintjens, freelance sommelier
“Berenhap with peanut sauce, easily washed down with Crémant de Bourgogne from Jumbo or even a sparkling wine with a hint of sweetness.”
Wouter van Essen, sommelier Wijn- en Eetbar Most
“I really can’t live without cheese! A cheese soufflé or cheese stick with an oak-aged Chardonnay; delicious!”
Ivar Roerink, sommelier Wijnbar Nic & ik
“Cheese soufflé with a Grüner Veltliner.”
Ruth Engels, sommelier INK Hotel Amsterdam
“My favorite snack is an original bitterbal. And with a glass of Antonin Rodet Crémant de Bourgogne Brut from Appie. A delicious sparkling wine with a greasy bite – wonderful!”
Dennis Blaaser, sommelier Le Hollandais
“Bitterballen and creamy Chardonnay.”
Maaike Kauffman, sommelier Héroine
“Frikandel with mayo and a lightly chilled Pinot Noir.”
Also read:
- These are hospitality staff’s favorite late-night snacks
- These are sommeliers’ favorite wines under ten euros
- The strangest drinks sommeliers have ever had
