How to Pair Wine With The Foods We Love

Let’s talk about something real: we grew up eating food that told stories. Sunday dinners that started with love and ended with unbuttoned jeans. Backyard BBQs where the smoke hit your clothes before the plate hit your hands. Crawfish boils where the flavor dripped down your arms and the conversations stretched past sunset.

Now, imagine pairing that with wine that actually matches the vibe.

Too often, wine pairing guides skip over the dishes we know and love. But at Pur Noire, we’re here to bring those worlds together. Because wine belongs at our tables too.

Start with this: wine pairing isn’t about rules—it’s about balance. If the food’s bold, the wine should rise to meet it. If it’s spicy, the wine should cool or complement the heat. If it’s rich and fatty, the wine should cut through or lean in.

Here’s how we like to do it:

Fried Chicken + Sparkling Wine 
Crispy, juicy, salty fried chicken? The bubbles in a sparkling wine clean the palate like magic. Or try a slightly sweet white to contrast the savory and play with the spice if it’s got heat.

Pur Noire Recommendation: Célébrer Méthode Champenoise

Smoked Brisket + Syrah or Zinfandel
Smoke meets spice, and Syrah’s peppery depth or Zinfandel’s jammy swagger brings the whole thing home. Think smoke, meat, and a wine that says, “I’m not afraid of a little char.”

Pur Noire Recommendation: State of Zin Zinfandel

Mac & Cheese + Oaked Chardonnay 
That creamy, cheesy goodness deserves a wine with richness. An oaked Chardonnay adds a buttery vibe that pairs up like best friends. Viognier brings floral notes and a silky mouthfeel that plays beautifully with the texture.

Pur Noire Recommendation: Pur Noire Dorée Chardonnay

Jambalaya or Etouffée + Rosé or Chilled Red Blend
Spicy, herby, and layered with flavor—these Creole classics want a wine that won’t overpower but still holds its own. A dry rosé cools the palate, while a chilled red blend adds fruit and depth without too much heat.

Pur Noire Recommendation: Pur Euphoria Rosé or Sunset Rouge

Greens + Sauvignon Blanc
Don’t sleep on the greens. The acidity and herbaceous notes in a good Sauvignon Blanc can match collards seasoned to perfection.

Pur Noire Recommendation: Erion Sauvignon Blanc

Peach Cobbler + Moscato 
Dessert deserves respect. A well-balanced Moscato that’s fragrant and slightly sweet brings out the warm spices and fruit in a cobbler like nothing else.

Pur Noire Recommendation: Doux Flé Blanc

But here’s the truth: you don’t need a sommelier certification to get it right. Trust your palate. Try what sounds good. Experiment. Pour something bold next time you plate oxtails. Bring a bottle of Syrah to the fish fry. Share a bottle of rosé at your next cookout.

Wine isn’t just for steak and foie gras. It’s for ribs, for red beans, for hot sauce and hospitality.

At Pur Noire, we’re building a bridge between the culture and the wine glass. One bottle, one pairing, one Sunday dinner at a time.

Visit our Tasting Room to learn more about wine and wine pairings or SHOP our wines to enjoy these pairings.

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