Dutch finger foods wine pairing

Today, I would like to write about what to drink with Dutch finger food. If you’re a fan of both wine and comfort food, then you’re in for a treat.

Dutch finger food is a beloved part of Dutch culture and includes dishes like patatje oorlog, nieuwe haring, bitterbalen, and frikandellen. These tasty treats are often enjoyed with a beer, but have you ever thought about pairing them with wine?

Wine pairing might seem intimidating at first, but it’s actually quite simple. The key is to find a wine that complements or is opposite the main flavors of the meal and enhances the overall dining experience.

So, grab a glass, and let’s get started on enjoying wine with Dutch junk food!

For the first step, Bitterballen. Bitterbalen are small deep-frying balls of minced meat, such as beef or veal, with breadcrumbs, often accompanied by mustard. It is fat, creamy, and meaty, the first idea could be a light tannic red wine. Tannins will help to break down the protein of the meat and release more flavor. At the same time, a good level of acidity will help to deal with the deep-fried breadcrumbs. A Beaujolais from Morgon, Morgan is more full body than other Beaujolais, but it keeps a nice level of acidity.

Next step, nieuwe haring. It is raw herring cured in a mix of salt, vinegar, and water. It has a salty flavor, It is also slightly sour and tangy with a sweet touch. So difficult to pair the wine. One good option will be a Champagne Blanc de Blancs from Côte des Blancs, Extra Brut or Brut Nature. The acidity and effervescence along with aromas from this particular region will help to refresh the mouth. You can also try a Blanc de Noirs with Pinot Meunier, the combination of the two will reveal all the fruitiness of the wine (work also with canned sardines). A second option is to play a little more with the saltiness and sweetness of the fish. Try a Viognier for the mediteranean area. The fruitiness and the complexity of the wine will pair with the fat and the sweetness of the hearing, and the salty touch will go along with the taste in your mouth.

Now let’s move to Patatje Oorlog. Patatje Oorlog, in English war fries, are fries topped with peanut sauce, mayonnaise, and chopped onions. This snack is crisp and sweet, a red wine with smooth tannins and with a spicy and fruity flavor will be the best companion. A Volnay from Burgundy should be the one. This elegant Pinot Noir from de Côte de Beaume region is aromatic, with violet, gooseberry, and cherry aromas, and a touch of spice is the one to drink with Patatje Oorlog.

Now let’s try Frikandellen. Frikkandellen are long and thin sausages made from meat and spices, which are then deep-fried. A complex and rich Sauvignon should be the one. I am thinking about some Sauvignon from the Loire valley, and two bottles come to my mind, “AKMÈNINÉ” from Sebastien Riffaut, a maceration of Sauvignon grape on stone fruit with a touch of saltiness, and “L d’Ange 2019” from Allexandre Bain, a Sauvignon with fruit and salty notes.

A bonus track, the spicy salami with cheese toasty. Here we have a spicy meal with melting cheese and toasted bread. To address the spiciness, we need a low level of alcohol, less than 12% more (alcohol amplify the spiciness), and we need a bold rich style white to go with the melting cheese. Let’s open a bottle of Alsace blend based on Auxerois, Sylvaner, Pinot blanc, and Riesling.

pairing wine with Dutch finger food can be a fun and delicious way to enjoy these tasty treats. Whether you’re snacking on bitterballen, nieuwe haring, Patatje Oorlog, frikandellen, or a spicy salami toasty, there are a variety of wine options that can complement the flavors and textures of your food.

The best wine to pair with Dutch finger food will depend on personal preference and remember you are a wine expert, whatever your level is. You are an expert in your own taste.