Wines that pair with
Aggregated across 2 related dishes — most-paired wines first.
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Red · Medium · Dry
Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.
Why it works with Appenzell
Pinot Gris Barbera's mid-weight flatters Appenzell without taking over — the everyday red strategy.
White · Light · Off-dry
Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.
Why it works with Appenzeller
Riesling's bright acid lifts Appenzeller cleanly — the lean white strategy.
Red · Full · Dry
Old-vine Shiraz from Barossa or McLaren Vale: dark, peppery, and unembarrassed about its size. Black plum, smoked meat, licorice, and a finish that lingers like the last embers of a grill.
Why it works with Appenzell
Shiraz brings dark fruit and grip to Appenzell — a meal-and-wine pairing built for slower evenings.
Red · Full · Dry
Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.
Why it works with Appenzell
Syrah's structured tannins frame Appenzell; reach for this when the dish has weight to match.
2 matched dishes. Drill into one to see its tailored pairings.
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