Aioli, with its rich and garlicky profile, pairs beautifully with crisp white wines such as, Sauvignon Blanc, Soave and Garnacha Blanc.  A crisp, zesty Sauvignon Blanc, with its bright acidity, can cut through the richness of the aioli, offering a refreshing balance. Alternatively, a dry rosé, especially from Provence, can enhance the herbal notes in the aioli while providing a light, fruity contrast. For those who prefer red wine, a light-bodied Beaujolais Villages can also be a delightful match, especially when Aioli accompanies sandwiches, such as an aioli grilled cheese sandwich or turkey on a crusty roll with aioli.

Aioli is a traditional Mediterranean sauce, originating from the Provence region of France, made primarily from garlic, olive oil, and salt. The name “aioli” literally means “garlic and oil” in Provençal. This creamy, pungent sauce is often compared to mayonnaise, but its flavour is more intense due to the fresh garlic. In some variations, egg yolks are added to create a smoother, more stable emulsion. Aioli is versatile and can be served as a dip for vegetables or potato wedges, a spread for sandwiches, or a topping for seafood, adding a rich, savoury depth to dishes.

Obviously, you aren’t going to eat Aioli on its own, and the pairing depends greatly on what the Aioli is accompanying.  Thus, for seafood, you would want to stick to crisp white wines, while with red meats, a red wine with some acidity (to cut through the oily aioli) is preferred.

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