How to Pair Wine with Peaches

Whether thrown on the grill, mixed into a seasonal salad or used to brighten up a sandwich, peaches are a summer staple. Learn how to pair this delicious stone fruit with your favorite bottle of wine.
Photo by Aaron Graubart

Nothing beats a tree-ripened peach eaten out of hand. But as they flood markets over summer—August is National Peach Month—it’s never been a better time to try other permutations. In savory dishes, they have a natural affinity with ginger, nuts, dairy, basil and citrus. Try peach salsas and relishes, or blend them with toasted almonds and buttermilk to make a cold soup. They’re also a great addition to a salad of heirloom tomatoes and fresh ricotta, or you can tuck peach slices into a country ham sandwich for a double-shot of the South. Halved and grilled, they’re a super summer side dish.

Fun Facts

  • “Freestone” and “cling” peaches refer to whether the flesh adheres to the pit.
  • Both can have white or yellow flesh. The point at the end of most peaches is called the “beak.”
  • Nectarines are the same species as peaches, just a fuzz-free cultivar.
  • “Eat the plum, but give back a peach,” is a Vietnamese saying, which roughly means to return a favor.
  • The scientific name, Prunus persica, means “Persian plum,” even though peaches originate from China.
How to Pair Wine with (Almost) Anything

Pair It

Muscat, Riesling, Albariño, Viognier, warm-climate Chardonnay and South African Chenin Blanc all commonly exhibit peach character, but you don’t always want a peachy pairing, says Alexandria Brashears, sommelier at Atlanta’s Restaurant Eugene.

“Sparkling wine would be my go-to, in terms of texture and weight,” she says. “A blanc de noirs Champagne, like the one from Moutard Père et Fils, expresses opulence of fruit, while still maintaining a weighty texture.

“If harmonizing with the peach fruit profile, I’d lean towards an Albariño from Rias Baixas,” she says. “For a more contrasting flavor, I’d pair a rosé from Gigondas. The 2014 Domaine du Gour de Chaule rosé would be an excellent choice.”

Published on June 28, 2018
Topics: Pairing Tips
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net




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