Hummus is a Middle Eastern dip made of chickpeas with tahini, olive oil, lemon juice, garlic, paprika and parsley.
Classic hummus likes acidic and citrusy white wines or dry Rosé, to stand up to the garlic and the hearty chickpea cream.
If there is oregano, rosemary or thyme you can drink a light Italian red.
If spicy you need some sweetness: a German Riesling or a French Gewürztraminer, served cold, will calm the fire.
Roasted veggies love sweet and earthy fruit of American Pinot Noir and French Cabernet Franc.
Sparkling wines are acidic and super food friendly.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life
Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
Alcohol can be addictive. Drink in moderation.
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