Aioli is a garlic mayonnaise that has its origins in the Mediterranean region, such as Catalonia, Provence and Liguria. Often you’ll have Aioli served with potatoes, seafood such as poached fish or canned tuna, grilled lamb, and boiled vegetables or grilled veggies.
The trick to pairing wine with Aioli is to add a bit of lemon juice to counteract the wine killing effects of the egg yolk used to make the sauce.
When considering wine pairings, it is important to look at what the Aioli is accompanying. For example, if it is seafood and Aioli you’d want to reach for a white wine, or a lighter red. If it were Leg of Lamb with mint Aioli, a Cabernet Sauvignon would work just fine.