Guacamole and Wine and Beer Pairings


We here at What To Pair really love Guacamole.  We love it so much, that we are constantly mixing it in with our salads, 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.

Nacho Chips and Wine

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, as too much oak will make the guacamole seem bitter.  A high acid Pinot Grigio, or Pinot Gris or off dry Vouvray works excellent as well.

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.