5 Surprising Food Pairings for Natural Wine You’ll Love

When it comes to natural wine, the focus is on minimal intervention—both in the vineyard and in the glass. This allows for wines that are unique, vibrant, and often a little bit unexpected. So, it only makes sense that natural wines pair best with foods that surprise and delight the taste buds. If you’re looking to shake up your dining experience, try pairing your natural wine with something a little out of the ordinary. Here are five surprising food pairings that will elevate your natural wine experience and have your guests talking!

1. Ceviche and Skin-Contact White Wines

It’s no secret that seafood and white wine are a match made in heaven, but try pairing a skin-contact white wine (also known as orange wine) with your next ceviche for a surprising twist. The textured, slightly tannic nature of skin-contact wines complements the bright acidity and bold flavours of ceviche in ways that traditional white wines often can’t.

• Why it works: Skin-contact wines have a richer, more complex flavour profile, with a subtle bitterness that balances the zesty acidity and fresh herbs found in ceviche. The slight tannins also act as a counterpoint to the fish’s delicate texture, creating a harmonious pairing.
• Try this: A natural Pinot Gris or Gewürztraminer with its aromatic, slightly tannic quality will enhance the citrusy zing of ceviche.

2. Charcuterie and Sparkling Natural Wine

Charcuterie boards are a crowd-pleaser, but the next time you serve one, skip the standard pairing of a dry red and instead reach for a sparkling natural wine. The effervescence in sparkling wines—particularly pet-nat (pétillant naturel), a naturally sparkling wine—adds a fun and refreshing contrast to the rich, fatty flavours of cured meats like prosciutto, salami, and pâté.

• Why it works: The bubbles act as a palate cleanser, cutting through the fat and cleansing your mouth between bites. The natural acidity of sparkling wines also complements the salty, savoury flavours of charcuterie, making each bite feel lighter and fresher.
• Try this: A Pet-Nat made from Chardonnay or Muscadet will bring out the best in the array of cured meats, offering a crisp and refreshing balance to their richness.

3. Grilled Cheese and Red Pet-Nat

The classic grilled cheese sandwich is one of those comfort foods that never goes out of style, but try pairing it with a red pet-nat (a naturally sparkling red wine) for a surprising yet perfect combination. The effervescence cuts through the cheese’s creaminess while the fruity and slightly funky flavours of the wine create an unexpectedly delicious contrast.

• Why it works: The effervescence in pet-nat provides a nice texture contrast to the gooey, melty cheese, while the wine’s light, red-fruit flavours complement the savoury richness of the sandwich.
• Try this: A natural sparkling red made from Gamay or Pinot Noir will bring just the right amount of sparkle and fruitiness to your grilled cheese, making it feel a little more sophisticated while still feeling like comfort food.

4. Spicy Indian Curry and Low-Alcohol Natural Red

Indian curries—especially those with complex spices and a bit of heat—can be tricky to pair with wine. But a low-alcohol natural red wine with bright acidity can handle the rich flavours and spice without overwhelming the dish. These wines have the ability to balance the heat and enhance the aromatic spices in the curry.

• Why it works: The lower alcohol content in these wines keeps the pairing light and refreshing, preventing the wine from clashing with the intense spices. The acidity of the wine also helps cut through the richness of coconut milk-based curries, while the fruitiness complements the dish’s complexity.
• Try this: A natural Grenache or Cinsault, with its soft tannins and vibrant fruit flavours, pairs beautifully with a chicken tikka masala or a spicy vegetable curry.

5. Dark Chocolate and Natural Sweet Wines

If you love the combination of wine and chocolate, then pairing dark chocolate with a natural sweet wine might just blow your mind. While sweet wines can sometimes feel too cloying, natural sweet wines—often made with late-harvester botrytized grapes—have a balance of acidity that keeps them from being overpowering.

• Why it works: The rich bitterness of dark chocolate (especially with a high cocoa content) pairs perfectly with the vibrant, tangy sweetness of the natural wine, creating a dessert experience that is indulgent but never overwhelming.
• Try this: A natural Muscat or Tokaji (a Hungarian sweet wine) will elevate a bar of 85% dark chocolate or a chocolate torte, providing an elegant and surprising dessert pairing.

Final Thoughts

Natural wines are all about embracing diversity and allowing the natural flavors to shine, which makes them perfect for experimenting with unexpected food pairings. Whether you’re enjoying ceviche with an orange wine or indulging in a grilled cheese sandwich with a pet-nat, these surprising combinations will elevate your dining experience and show just how versatile natural wine can be.

So, next time you’re planning a meal or hosting friends, step outside the traditional pairing box and have fun discovering new combinations. You might just find your next favourite food-wine match! Cheers!