Cooling off in summer: These wines are a dream with gazpacho

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The Andalusian gazpacho specialty consists mainly of steak tomatoes, cucumbers, onions, garlic, olive oil, paprika, toast and vegetable broth. Everything is flavored with a little salt and pepper. Gazpacho soup, which has been resting in the refrigerator for about two hours, is ready to be served.

Due to its intense flavor content with noticeable sharpness, it is somewhat complex to accompany wine. Chilled white and rosé wines are more refreshing than red wines, so we prefer them as gazpacho, especially in summer. Here you can find out which wine goes particularly well with gazpacho.

The Austrian parade variety produces aromatic white wines with lively acidity and often a noticeable white pepper note. If you prefer a Grüner Veltliner with slightly less alcohol, we recommend a Steinfelder or Federspiel with a maximum of 11.5 percent or 12.5 percent by volume.

If you’re enjoying gazpacho directly in Spain or Portugal, there’s a good chance the Grüner Veltliner isn’t on the wine list. Our local favorite is the white wine made from the Albariño grape variety, called Alvarinho in Portugal. Aromatic in taste, Albariño completes a gazpacho with its strong acidity and moderate alcohol content.

Popular worldwide, this white grape variety is also ideal as a wine accompaniment to gazpacho. Here we propose a Sancerre from the French Loire Valley, whose noble restraint does not compete with the taste of gazpacho, but rather elegantly accompanies it.

Rosé fans will also get their money’s worth when paired with gazpacho. Chilled with its subtle aroma and refreshing acidity, Rosé de Provence blends perfectly with the flavor nuances of gazpacho, making this combination a guaranteed hit of summer.

Source : Blick