Drink This With That – Dumplings

Welcome back to Drink This with That—a new feature about what to drink with specific foods and international cuisines. Each month we will highlight a particular food or dish with pairing options and a link to the Wine Road searchable database to find the wines we recommend from the tried and true, to the options that add a bit of a twist to the standard pairing.

This month we explore wine pairing options for the many varieties of Dumplings.

Dumplings as we know them today came west from China across Mongolia, Russia and Georgia. And supposedly Marco Polo brought them to us, who most likely came across them when he traveled extensively along the Silk Road during the Mongol Empire.

From Georgian Khinkali to Japanese Gyoza— just about every culture has a dumpling featuring a specific wrapper, filling and cooking method. Be it potstickers, kreplach, pierogi’s, even ravioli; the dumpling has a range of flavors and textures that allow for wonderful wine pairings.

Pairing tips: Fillings matter, aim to match wine flavors to dumpling fillings. Look for contrast with texture, balance tender dumplings with crisp wines. Also consider traditional pairings from the specific dumpling place of origin, I’ve added a few that are classic. (And when in doubt, choose Sparkling wine—it goes with everything.)

Search for compatible wines here www.wineroad.com/wineries

Dumplings & Wine Pairing Recommendations

Gyoza: (Potstickers) Japanese pan-fried dumplings, crispy bottom, tender top typically filled with pork and vegetables

+ Sake: traditional pairing for Japanese dumplings

+ Gewürztraminer: spicy and floral notes enhance pork or vegetable fillings

+ Riesling: acidity balances richness and savory flavors

+ Pinot Noir: light-bodied and earthy notes enhance umami flavors

Jiaozi: Chinese Steamed Dumplings: delicate, tender, and often filled with pork or vegetables

+ Pinot Grigio: crisp acidity complements delicate flavors

+ Gewürztraminer: spicy and floral notes enhance pork or vegetable fillings

+ Sparkling wine: effervescence pairs with tender texture

Khinkali: Georgian twisted knots of dough filed with meat, vegetables and spices

+ Skin Contact Chardonnay or Grenache Blanc: adds depth, texture and acidity

+ Riesling: acidity balances richness and savory flavors

+ Georgian Saperavi (traditional pairing) or Malbec: dark fruits complement savory flavors

Kreplach: Jewish Boiled Dumplings: hearty, comforting, and often served in soup

+ Chardonnay: buttery and oaky notes complement hearty broth

+ Merlot: plum flavors enhance comforting, savory flavors

+ Sparkling wine: effervescence cuts through richness

Mandu: Korean steamed or fried dumplings, filled with meat, kimchi, or vegetables

+ Korean Chamisul: Traditional pairing; a type of Soju distilled from sweet potatoes

+ Pinot Grigio: crisp acidity complements delicate flavors

+ Grenache-based Rosé: fruity and refreshing

Recipe: Khinkali Dumplings with Black Mission Fig Tkemali Sauce – offered by Spicy Vines

Posted by Marcy Gordon

Marcy Gordon is a freelance wine and travel writer. Her work has appeared in a variety of publications including Wine Enthusiast, San Francisco Chronicle, Sonoma Magazine, The California Travel Guide, and Forbes Travel Guide. In 2017 she was awarded a fellowship to the Symposium for Professional Wine Writers. She is the co-host of the award winning Wine Road Podcast.

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