Guacamole and Wine & Beer Pairings

We here at What To Pair really love Guacamole.  We love it so much, that we are constantly mixing it in with salad, dipping nacho chips into it, or smothering our chicken tacos or fajitas with it.   Heck, no matter how poor I am, I always add the extra Guacamole for a dollar at my favourite burrito bar.

While we’ve been tempted to eat it on its own, it’s just such a rich dish, that it’s probably not a good idea.  Thus when we refer to pairing up foods with Guacamole, we refer to dishes where Guacamole is a key ingredient, but not the sole ingredient.

Best Wine/Beer with Guacamole

Crisp acidic white wines (like Riesling or Sauvignon Blanc) and light refreshing beers (like Wheat Beer) pair best with Guacamole due to the high fat content of the Avocado. Guacamole is a creamy taste bud coating condiment that will make it harder for all the other flavours to shine through. Acidic wines cut through the fat freeing up your taste receptors. Meanwhile, the scrubbing action of a carbonated beer whisk the creaminess of the fat away.

  • Sparkling Wine
  • Riesling
  • Sauvignon Blanc
  • Amber Lager
  • Wheat Beer

Nacho Chips and Wine

For flat breads or pita triangles dipped in the green stuff, Champagne or Sparkling Wine work really well.  Especially if it’s during cocktail hour, or the chips are acting as an hors d’oeuvres.  Essentially, guacamole is a big wad of rich omega 3 fats, meaning you need something cool and crisp to cut through it and act as a palate cleanser.  Paired with salty breads, the refreshing nature of a crisp sparkling wine comes in handy.  You can’t forget about the lime juice added to create the guacamole, and sparkling wine complements this even further.

Other crisp wines that work great are Riesling (select a dry and citrusy Riesling, much like the ones they are producing in Niagara, Ontario), or an herbal Sauvignon Blanc, which complements the rich, earthiness of avocado.   For Chardonnay, we suggest unoaked or lightly oaked Chardonnay or Chablis, as too much oak will make the guacamole seem bitter.  A high acid Pinot Grigio, or Pinot Gris or off dry Vouvray works well, and if you’re in the mood for something different, try an dry Argentinian Torrontés.

All of these pairings will work for most of the dishes you would add Guacamole to.  Just keep in mind, you want something crisp, refreshing, and cold, and you have the perfect palate cleansing companion, that will keep you munching away all night.

Beer and Guacamole

Let’s face it, most beer is going to go well with Guacomole as beer and Guacamole are a staple in most pubs, or Mexican eateries.  Our favourite Beer and Guacomole pairing would have to be an Amber Lager.   Ambers are a little on the sweet side so they balance nicely against any heat (such as salsa, or jalapeno) in your dish.  The amber lager also cuts through the salt of the nacho chips, cleansing your mouth. Wheat Beer, Weiss Beer, and Pale Ale are two other fine choices for similar reasons.
Do you have a favourite Guacamole and Wine/Beer pairing? Let us know in the comments below!
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