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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| Type | Varietal | Food | Rating (out of 5) | Why This Pairing Works |
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| Rosé | Rosé | Aioli | Aioli pairs delightfully with rosé wine, as the wine’s crisp acidity and light, fruity flavours provide a refreshing contrast to the rich, creamy texture of the aioli. The rosé’s notes of red berries and citrus complement the garlic and olive oil in the aioli, while its clean finish helps cleanse the palate between bites. Rosé is also incredibly versatile, which is a benefit, as Aioli can be used in a wide variety of situations. For instance, Aioli might be slapped on a sandwich, drizzled on grilled finger foods, or used as a dipping sauce for perogies, potato wedges or raw vegetables. In all of these instances, rosé will work quite well. |
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| Rosé | Rosé | Turkey on Crusty Rolls with Garlic Aioli | The tender turkey, nestled in a crunchy roll, provides a satisfying texture, while the creamy, garlicky aioli adds a rich, savoury depth. A well-chilled rosé, especially one with bright acidity and notes of red berries and citrus, pairs perfectly with this combination. The rosé’s light and refreshing character cuts through the richness of the aioli, while its subtle fruitiness complements the mild flavour of the turkey. You might not instantly think berry flavours would go great with turkey, however, think about how much people love turkey with cranberry sauce. |
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| White Wine | Sancerre | Poached Salmon in a Citrus Aioli | ||
| White Wine | Sauvignon Blanc | Aioli | Sauvignon Blanc pairs well with aioli due to its bright acidity and crisp, refreshing character. The wine’s zesty citrus notes and herbaceous qualities provide a lively contrast to the creamy, garlicky richness of the aioli. Sauvignon Blanc's acidity helps to cut through the richness of the dip, while its vibrant flavours enhance the aioli’s savoury depth. |
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| White Wine | Pinot Blanc | Crispy Crab Cakes with Mustard Artichoke Aioli | Pinot Blanc, known for its crisp acidity and clean, fresh profile with notes of green apple and pear, pairs beautifully with this dish. The wine’s bright acidity cuts through the richness of the aioli and the crab cakes, while its subtle fruitiness enhances the sweet, delicate crab flavour. |
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| White Wine | Garnacha Blanca | Aioli | Garnacha Blanca is a fun patio wine that has vibrant acidity and a fruity profile. The wine’s fresh citrus and stone fruit notes contrast the creamy, garlicky richness of the aioli, while its bright acidity helps to cut through the dip’s creaminess. Garnacha Blanca’s subtle herbal and floral undertones enhance the savoury elements of the aioli, adding an extra layer of complexity to the pairing. |
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| Rosé | Palette - Rosé | Aioli | Palette Rosé pairs nicely with aioli, offering a delightful contrast to the creamy richness of the dip. The wine’s bright acidity and fresh berry notes, combined with subtle floral hints, provide a refreshing balance to the garlicky, smooth texture of the aioli. The rosé's crispness cuts through the richness, while its light fruitiness complements the savoury elements of the aioli. |
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| Red Wine | Pinot Noir | Lamb Patty with Garlic Aioli | The juicy, flavourful lamb patty, with its rich and slightly earthy taste, pairs perfectly with the creamy, garlicky aioli, adding a luscious and pungent layer to the dish. When enjoyed with a glass of Pinot Noir, the wine’s vibrant acidity and red fruit notes, such as cherry and raspberry, help to cut through the richness of the lamb and aioli, while its delicate tannins and subtle earthy undertones enhance the savoury elements of the patty. |
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| Red Wine | Pinot Noir | Lamb Chops with Aioli | The tender, savoury lamb, with its robust, slightly gamey flavour, is complemented by the rich, garlicky aioli, which adds a creamy and pungent depth to the dish. When paired with a well-balanced Pinot Noir, the combination is elevated to new heights. The wine’s bright acidity and red fruit notes, such as cherry and raspberry, cut through the richness of the lamb and aioli, while its soft tannins and earthy undertones blend seamlessly with the meat’s natural flavours. Lamb Chops usually call for a heavier red that features bolder tannin than a Pinot Noir. However, when aioli is used, I find that garlic and tannin clash, and the garlic comes across as pungent and ends up tasting like burnt rubber |
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| Red Wine | Zinfandel | Hamburger with Aioli | Zinfandel can pair intriguingly with aioli on a hamburger, especially if the Zinfandel is on the fruitier side. The wine’s ripe berry flavours and peppery undertones provide a contrast to the creamy, garlicky richness of the aioli. If something meaty is accompanying the Aioli, such as Lamb or Beef, this pairing is further improved. Zinfandel will go great with any French Fries dipped in your Aioli as well, as the fruitiness of Zinfandel, along with its perceived sweetness, mimics ketchup. |
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| Red Wine | Zinfandel | Lamb with Aioli Sauce | The succulent, savoury lamb, with its rich, slightly gamey flavour, is elevated by the creamy and garlicky aioli, which adds a pungent and luscious contrast. Zinfandel, with its robust body, ripe fruit flavours of raspberry, blackberry and plum, contrasts the intensity of the lamb and the aioli, washing away all those gamey and pungent flavours whenever you take a sip. That's not to say you won't be able to taste the lamb or garlic. While both the wine and lamb are in your mouth, you'll get some frisky action as the wine’s peppery spiciness and medium tannins harmonize with the meat and aioli. |
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| White Wine | Tempranillo Blanco | Aioli | Tempranillo Blanco’s bright acidity cuts through the richness of the dip, providing a refreshing contrast while enhancing the aioli’s savoury flavours. The wine’s subtle floral, green apple, citrus and mineral undertones add depth to the pairing, making it a delightful combination. |
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| White Wine | Soave Classico | Aioli | Soave pairs well with aioli due to its crisp acidity and bright citrus notes. The wine’s refreshing qualities help cut through the creamy, garlicky richness of the aioli, providing a clean contrast to the rich texture. Soave’s notes of green apple, pear, and a hint of minerality contrast the savoury flavours of the aioli, enhancing its taste without overwhelming it. |
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| Red Wine | Beaujolais Villages | Aioli Grilled Cheese Sandwich | Beaujolais Villages, known for its light-bodied, fruity character with notes of red berries and subtle spice, pairs wonderfully with the rich, garlicky intensity of aioli. The wine's bright acidity and low tannins cleanse the palate, balancing the creaminess of the aioli without overwhelming its bold garlic flavour. This pairing works especially well with dishes like potato wedges dipped in aioli, sandwiches incorporating pork, or an aioli grilled cheese sandwich. |
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| Red Wine | Beaujolais Villages | Turkey on Crusty Rolls with Garlic Aioli | The tender turkey, served on a crispy roll and topped with creamy, garlicky aioli, offers a satisfying blend of textures and flavours. Beaujolais Villages, with its light-bodied, fruity profile and notes of red berries, such as cherry and raspberry, complements this combination beautifully. The wine’s bright acidity and subtle spice cut through the richness of the aioli and balance the savoury turkey, while its fresh fruitiness enhances the overall flavour of the sandwich. |
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| White Wine | Grenache Blanc | Aioli | Grenache Blanc pairs wonderfully with aioli due to its crisp acidity and nuanced flavours. The wine’s bright citrus notes and subtle floral and herbal undertones complement the creamy, garlicky richness of the aioli, providing a refreshing contrast. In addition, Grenache Blanc’s acidity helps to cut through the richness of the aioli, while its light texture and hints of stone fruit enhance the savoury and slightly spicy elements of the dip. |
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| White Wine | Grüner Veltliner | Aioli | Grüner Veltliner pairs wonderfully with aioli, thanks to its crisp acidity and bright citrus notes. The wine’s refreshing qualities help to cut through the rich, creamy texture of the aioli, balancing its bold, garlicky flavours. Grüner Veltliner’s peppery and herbal undertones complement the savoury depth of the aioli, while its clean finish cleanses the palate between bites. |
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| White Wine | Marsanne | Aioli | Marsanne pairs beautifully with aioli due to its rich texture and flavour profile. The wine's full body and notes of honey, ripe pear, and subtle spiciness complement the creamy, garlicky richness of the aioli. |
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| White Wine | Roussanne | Aioli | Roussanne pairs excellently with aioli, thanks to its rich texture and complex flavour profile. The wine’s full-bodied nature, with notes of honey, stone fruit, and subtle herbal undertones, complements the creamy, garlicky richness of the aioli. Roussanne’s moderate acidity helps cut through the richness of the aioli, while its depth and slight spiciness enhance the garlic and olive oil flavours. |
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| White Wine | Verdelho | Aioli | Verdelho pairs excellently with aioli, thanks to its bright acidity and aromatic profile. The wine’s citrusy and tropical fruit notes provide a refreshing contrast to the rich, creamy texture of the aioli, while its acidity helps to cut through the garlicky richness. Furthermore, Verdelho's slightly herbal undertones complement the savoury depth of the aioli, enhancing its flavour without overpowering it. |
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| White Wine | Savennières | Aioli | Savennières pairs beautifully with aioli, thanks to its rich texture and complex flavours. This white wine, made from Chenin Blanc, offers a blend of vibrant acidity, honeyed notes, and mineral undertones that complement the creamy, garlicky richness of aioli. The wine’s acidity cuts through the aioli's richness, while its subtle sweetness and depth enhance the savoury garlic and olive oil flavours. The mineral quality of Savennières also provides a nice contrast to the smooth texture of the aioli, creating a well-rounded and satisfying pairing that elevates both the wine and the dip. |
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| Type | Varietal | Food | Why This Pairing Works |