Bagna Cauda is a tough food to pair for, as it’s a dip made from garlic, olive oil and anchovies, making it very bold. In addition, you are dipping a whole range of vegetables in there, like sugar snap peas, fennel, onions, jicama, broccoli, celery, or cauliflower, which could totally change what wine would pair best with it.
Bagna Cauda is served hot, potent with the amount of garlic, and quite salty, due to the anchovies. In Italy it is traditionally served with a red wine, however, they are also going to use vegetables that are local to them, which tend to be earthier, and you can get away with a red wine like Barber or Dolcetto. The wine doesn’t necessarily hold up to the Bagna Cauda’s strong flavours, but it will keep you refreshed. The pairing becomes much better if you are dipping crusty bread into this dip.
For White Wine, Sauvignon Blanc, Arneis and Gavi work pretty well. Sauvignon Blanc is crisp and zesty, and has some green flavours that will go with the vegetables and garlic. Gavi and Arneis are Italian wines, that are crisp, refreshing and fun. I don’t think any of these pairings will make you say ‘wow’. But all of them will wash away that oily garlic flavour that will clog your taste buds.
+ Click on the plus sign in the table below to expand upon why these individual pairings work! +