Today, the #SundaySupper family of food bloggers features recipes made with tropical food or originating from the tropics.

I adore tropical flavors. They are among my most favorite foods.  Whenever I think of tropical foods the first thing  that comes to mind is a Jamaican Jerk.  In fact, my first #SundaySupper blog that featured both food I prepared and wine pairing recommendations was Jerk Turkey Burgers With Mango Slaw!

Here are some general guidelines for pairing wines with tropical foods:

Whites

I favor aromatic, refreshing whites with a bit of sweetness to provide balance. Riesling, Gewurztraminer, Pinot Gris, Albarino, Torrontes, fruity Sauvignon Blancs (New Zealand is top of mind), Chenin Blanc, Viognier and white blends are all good choices.

Reds 

I’d be the first to tell you red wines are not top of mind when it comes to pairing with tropical flavors, but that doesn’t mean it’s not doable.  Looks for reds with prominent acidity moderate tannins and alcohol and buoyant fruit flavors.  Consider Pinot Noir for grilled fare, but Gamay, Grenache, and many Tempranillo are also fine choices.

Rosés

Aside, from sparkling wines, rosés are the most versatile, food friendly wines in my book. They offer a harmonious combination of bright acidity, texture and appealing aromatics. Both dry and off dry, rosés can work with a diverse range of tropical flavors.  If your tropical dish is more sweet that savory look for a  rosé with a hint of sweetness.  There are wonderful examples of rosé being produced all around the world.  But for the best value, I tend to favor rosés Provence, and Rioja.

Heat and Sweet

A couple of other things to keep in mind when pairing wines with tropical food 1) the spiciness (heat) of your dish, and 2) the sweetness of the dish – especially desserts.

Spicy foods like sweet wine.  The spicier your food, the sweeter your wine should be.

And for desserts, you want your wine to be sweeter than the dessert.

Check out  terrific tropical menu at the #SundaySupper table , along with my wine pairing recommendations (except for condiments and coolers).  My recommendations include wines from the U.S., Germany, France, and Italy

Pair these Tidbits, Pupus, Breakfast and Companions with a Rosé sparkling wine.  My “house’ (everyday) sparkling wine is the Deligeroy Crémant de Loire Rosé Brut. It’s a beautiful pale salmon color and packed with strawberry, cherry, peach and blood orange flavors, with a bit of sweetness that is complemented with a hint of herbaceousness.   

Tidbits and Pupus

• Chicken and Lemongrass Sugarcane Skewers by Jane’s Adventures in Dinner
• Coconut crusted Tofu with Spicy Mango Cucumber Topping by Soni’s Food
• Larp (Laos chicken salad) by Caroline’s Cooking

Breakfast

• Midwest Style Loco Moco by Our Good Life
• Tropical Sunrise Fruit Salad with Coconut Chia Cream by Cupcakes & Kale Chips

Companions

• Caribbean Black Beans with Rice by A Day in the Life on the Farm

Condiments and Sauces

• Mango Jam by Brunch with Joy
• Thai Sweet Chili Sauce by Magnolia Days

Coolers

• Cilantro Margarita by An Appealing Plan
• Coconut Mojito by Flour On My Face
• Pineapple Upside Down Cake Cocktail by Hezzi-D’s Books and Cooks
• Strawberry Lava Flow by Nosh My Way

Pair these main dishes with Riesling.  Look for the 2013 Josef Leitz Dragonstone Riesling from Germany.  It aromatic and off-dry with white peach, pineapple, apple and citrus character and a refreshing acidity that will prepare your palate for the next delectable bite!

• Bali Spicy Grilled Fish – Ikan Bakar Jimbaran by Food Lust People Love
• Grilled Jerk Shrimp Roll with Tropical Fruit Slaw by Food Done Light
• Catibias o Cativias (Dominican Yucca Empanadas) by The Petit Gourmet

Pair these dishes with a white Rhone blend.  One of my favorite is the 2013 Tablas Creek Patelin de Tablas Blanc.  It’s a well-balanced, juicy blend of Grenache Blanc, Viognier, Roussanne and Marsanne with a tropical fruit, peach, lemon zest and mineral character.

• Shrimp Salad with Avocado Ranch Dressing by Cindy’s Recipes and Writings
• Grilled Swordfish with Pineapple Salsa by Cooking Chat
• Mango Lime Fajitas by Curious Cuisiniere
• Whole Roasted Bream with a Ginger-Tamarind Sauce by Culinary Adventures with Camilla

Pair these main dishes with with Rosé.  A perennial favorite  of mine from Provence is the  2014 Commanderie de la Bargemone  Rosé.  It a blend of Grenache, Syrah, Cinsault and Cabernet Sauvignon that offers classic aromas of wild strawberries, red currant, and citrus. It’s dry, and fresh with ample strawberry, red currant and citrus flavors. 

• Pineapple, Prosciutto and Arugula Pizza by Family Foodie
• Pineapple Pork by Basic N Delicious
• Mango Barbecued Pork Chops by A Kitchen Hoor’s Adventures
• Mojo Pork Bowl with Cauliflower Rice by Casa de Crews
• Tropical Chicken Burgers by Momma’s Meals

Pair these main dishes with a Zinfandel.  Look for the 2012 Artezin Mendocino County Zinfandel.  It’s offers appealing red fruit, spice and vanilla aromas with juicy black cherry, plum, raspberry, baking spice, and a bit of pepper flavors with a supple texture.  Damned delicious!

• Crockpot Hawaiian Pulled Pork by Fantastical Sharing of Recipes
• Kalua Pig by Palatable Pastime
• Slow Cooker Kalua Pork Tacos by Bobbi’s Kozy Kitchen

Pair these desserts with a Cadillac, named for a little known village just south of Bordeaux that produces wonderful sweet botrytized white wines. It’s never reached the lofty status of Sauternes, just across the river.  The wines are typically made from Semillion, Sauvignon Blanc, and Muscadelle grapes. Look for the 2009 Chateau Suau, Cadillac.  It a blend of 40% Sauvignon – 60% Semillon with a fruity, complex, and sweet peach and honey character with good acidity. 

• Seven Layer Bars by That Skinny Chick Can Bake
• Tropical Sunshine Cake by Lifestyle Food Artistry
• Double Ginger Cookies by Pies and Plots
• Majarete Ice Cream by Sew You Think You Can Cook
• Mini Mango Cheesecakes by The Freshman Cook
• Pineapple Blueberry Ooey Gooey Cake by Recipes Food and Cooking
• Pumpkin-Coconut Biscotti by What Smells So Good?
• Whole Wheat Mango Coconut Bars by Peanut Butter and Peppers

Elevate these desserts by pairing with a sparkling red wine – Brachetto d’Acqui, from Piedmont region of Italy. It is produced from the Brachetto grape.  Look for Banfi Rosa Regale. It has delicate aromas of  rose petals, strawberry, and raspberries with  luscious raspberry, strawberry and a kiss of cranberry flavors. It’s off-dry meaning it exhibits ample sweetness when pairing with fruit based desserts,  and dark chocolate. 

• Tropical Fruit Salad by The Redhead Baker
• Tropical Layered Poke Cake by Daily Dish Recipes
• Ube Panna Cotta by The Joyful Foodie

Cheers!

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