Avocado toast finds great synergy with a range of white wines, from the crisp minerality of Picpoul de Pinet and Soave Classico to the zesty lift of Verdejo and the textured elegance of Blanc de Noirs Champagne. Dry Riesling adds precision and vibrancy, while Grüner Veltliner brings a savoury, peppery kick. Yet among them all, New Zealand Sauvignon Blanc stands out as the best pairing with Avocado Toast. Its bold acidity, tropical fruit, and herbal notes not only cut through the richness of the avocado but also enhance the dish’s freshness and any savoury toppings, making every bite feel sharper, brighter, and more alive.
Avocado toast is a simple yet versatile dish made by mashing ripe avocado onto toasted bread, often seasoned with salt, pepper, and a squeeze of lemon or lime. It can be enjoyed as-is or topped with a variety of ingredients like poached eggs, cherry tomatoes, radishes, chili flakes, herbs, or feta cheese. The dish is known for its creamy texture, subtle richness, and the satisfying contrast between the crunchy toast and smooth avocado. Popular in cafés and home kitchens alike, avocado toast has become a modern staple for breakfast, brunch, or a light meal.
If you are eating you are eating Avocado Toast at home, you have more options for wine pairings as you can go out to any wine shop and pick out the bottle of wine you’d want to enjoy with it. Cafés where you buy Avocado toast aren’t likely going to serve wine, and if they do, your selection will be limited to perhaps a sparkling wine, Pinot Grigio, Chardonnay, and maybe a Sauvignon Blanc (probably not from New Zealand). In addition, due to laws, at least in North America, alcohol can’t be served before 11am. Thus, in this instance, you’ll want your Avocado Toast as takeout, to ensure you are able to get the best pairing for it.
, you’re eating it in a chain restaurant like Red Lobster, or Long John Silver’s, and these chains are most likely going to have a limited wine list. They’ll probably have Sauvignon Blanc on the menu, as well as Chardonnay and Pinot Grigio. But anything beyond that is going to be slim pickings. Thus, I’ve kept most of my pairings limited to that.
Of course, you can always get takeout or make the popcorn shrimp at home, and if you have the budget, I would suggest you try out Champagne, especially if it’s a special occasion. Champagne’s bright acidity, lively bubbles, and notes of citrus and brioche cut through the crispy coating of popcorn shrimp, creating an instant party in your mouth. If you don’t have the budget, try a Prosecco or Cava, they are just as fun, but won’t have as much in the way in flavour.
Chardonnay makes a great pairing too, as the buttery flavours of the wine complement the deep-fried goodness of the breaded shrimp. I wouldn’t go too oaky, instead stick to moderately oaked Chardonnays as you still want that kiss of acidity and citrus to cut through the batter and draw out the sweet meat of the shrimp.
+ Click on the plus sign in the table below to expand upon why these individual pairings work! +