Wine Pairings by the Mustard
December 17, 2007 – 10:18 am
Pairing wine and mustard can be a tricky task, but well worth the effort! Most mustard, by its very nature, has a somewhat strong, tangy flavor. If you do not choose an appropriate mustard, it will compete with your wine, bowling over any subtle flavor notes that exist in the drink. Follow these basic rules to ensure your wine and mustard stay on friendly terms!
Avoid overly strong mustard. Extremely hot, vinegary or super sweet mustards are just too much for most wines to handle. Grey Poupon Dijon is a good bet, as are the other Grey Poupon mustards since they provide just enough flavor without being intrusive.
Avoid wines that are too subtle. Full to medium bodied wines tend to pair better with mustard. Their acidic kick will meet the vinegar and zest in the mustard head-on. This is true for both reds and whites.
Pair younger reds with mustard. While most of the wines I mention below are white, if you decide to pair your mustard with a red, I have given you a few options. To compliment mustard, red wines should have a healthy dose of tannin (a family of natural organic compounds that are found in grape skins, seeds, and stems.) As red wine ages, the tannins soften and the wine develops many subtle flavor notes that mustard can overpower. That’s why younger reds are a better choice when pairing with mustard.
Here are a few wine suggestions that pair well with Grey Poupon Mustards.
Dijon Mustard
• A Full Bodied Pinot Gris
• A Buttery Chardonnay
• A Medium Bodied Pinot Noir
Harvest Coarse Ground Mustard
• A Full Bodied Chardonnay
• An Italian Pinot Grigio
• A Young Cabernet Sauvignon
Savory Honey Mustard
• A Medium-Dry German Riesling
• A Medium Bodied Pinot Grigio
• A Young Full Bodied Chianti
Hearty Spicy Brown
• A Dry Gewurztraminer
• Zinfandel
• A Medium Bodied Pinot Noir
