Help! Soul Food + Wine!

[Randy Caparoso]

Here's the way I look at it, folks, based upon my occasional revels in New Orleans (down home Creole cooking is some of my favorite in the world!). To me, soul food does indeed involve a lot of fat and frying. So my favorite all purpose wines are soft, smooth, but slightly acidic edged reds like Chianti Classico (or California Sangioveses) and Zinfandel. Lower acid reds (like Merlot and Cabernet) just don't do the trick. Pinot Noir, on the other hand, does tend to be crisp edged; but it's also a little refined for this style of cooking (like wearing a tux to a beach party).

By the same token, slightly acidic whites like Riesling help mop up some of that fat. Sauvignon, or Fume, Blanc is a little acidic, but I find it to be a little dry for lots of fried food. Fruity tasting Riesling seems to be more effective at freshening up the palate. Makes sense?