Wine pairings for
Here are 3 recommended wine pairings for gumbo. Click the button below to explore all options on the Verso app.
Riesling demi-sec
Off-dry Mosel Riesling (Kabinett on blue slate, residual sugar 30-50g/L and high 8-9g/L acidity) — peach, lemon, honey and mineral slate balance Cajun spices and the richness of Louisiana gumbo's brown roux; residual sugar calming cayenne and file powder (sassafras), taut acidity holding the 45-min-cooked brown roux, slate prolonging the slimy okra.
Zinfandel
American Zinfandel powerfully accompanies the smoky, spicy character of gumbo.
Viognier
Viognier (Condrieu or Côtes du Rhône, decomposed granite of steep terraces south of Vienne in northern Rhône) — apricot, white peach, orange blossom and sweet spices accompany the complexity of seafood gumbo; oily grain echoing the brown roux, sunny apricot prolonging Gulf shrimp and crab claw meat, sweet spices holding the homemade Cajun blend.