Garlic Bread’s pungent and buttery flavours pair best with citrusy and acidic white wines like Sauvignon Blanc, Pinot Gris, Riesling, or a Sparkling Wine. For red wine, I would suggest lighter reds such as Pinot Noir or Beaujolais Villages.  The pairings below will go great with naked Garlic Bread or Garlic Bread smothered in cheese!

As the flavours of Garlic Bread are so long, and the combination of butter, garlic and bread deliver a huge thrill, it’s best to select wines that won’t get in the way, but rather keep your mouth refreshed.

White WineSauvignon BlancGarlic Bread
Sparkling WineProseccoGarlic Bread
White WineRieslingGarlic Bread
RoséRoséGarlic Bread
White WineSavennièresGarlic Bread
White WinePinot GrigioGarlic Bread
White WineGavi di Gavi / Cortese di Gavi (DOCG)Garlic Bread
BeerPilsnerGarlic Bread
CocktailMargaritaGarlic Bread
Red WinePinot NoirGarlic Bread
Red WineBeaujolais VillagesGarlic Bread
Red WineMerlotGarlic Bread

Sauvignon Blanc & Garlic Bread Pairing

Sauvignon Blanc is a crisp white wine with green  notes of grass, herbs, bell pepper and asparagus that blend in perfectly with the garlic notes of Garlic Bread.  If you have sprinkled some herbs on your Garlic Bread, even better!  Sauvignon Blanc is wonderful with basil, oregano and rosemary.

You’ll also find refreshing notes of lemon, grapefruit, gooseberry, pineapple and green apple that provide a nice contrast to the dense carbohydrates and fats that Garlic Bread delivers.  Each sip of Sauvignon Blanc zips in and whisks away the garlic oils and bready carbohydrates in between bites.  This ensures each bite of Garlic Bread tastes just as delicious as the very first bite.

Prosecco & Cheesy Garlic Bread Pairing

Garlic Bread is taxing on the taste buds, with all of the mouth-coating butter, cheese, and garlic oil flavours it delivers. These fatty components are whisked away by the invigorating acidity and sparkling bubbles of Prosecco, ensuring that your new bite tastes as fresh as the last.

Neutral in flavour and full of bubbles, Prosecco is similar to a light beer but features crisper flavours of apple, apricot, pear, melon and lemon.  Furthermore, there’s a nutty and toasty flavour to Prosecco that will complement the bread aspect of this popular dish.  Most of these flavours will be drowned out by the pungent garlic flavours, and you’ll probably never taste much of the Prosecco.  However, the bubbly nature of this crisp sparkling wine will ensure your taste buds will not become numb from the massive amounts of carbohydrates and oils that Garlic Bread delivers.

Prosecco pairs well with a variety of other foods that often have Garlic Bread as a side, such as Spaghetti and Meatballs, Chicken Alfredo, and Chicken Parmesan.  Or if you are indulging in Garlic Bread on its own – a long stemmed glass of Prosecco certainly hits the spot!

Rosé & Garlic Bread Pairing

Rosé makes a wonderful partner for Garlic Bread as it’s just as versatile as Garlic Bread itself.  Garlic Bread isn’t just strictly a side for Italian meals, and you’ll often see Garlic bread served at Easter Dinner, backyard barbecues, potlucks, along with being served with soups, salads or stews.

Since Garlic Bread is often served up as a side, the versatility of Rosé comes in handy as it’s guaranteed to get along with anything served up with Garlic Bread.  Pasta, pizza, roasted chicken, salmon, salad, pork and vegetable dishes all get along with the crisp and fruity flavours of Rosé.  Notes of strawberry, raspberry, citrus and herbs all dance around in this dry wine, which helps to keep you mouth refreshed against the heavy assault of your garlic bread.

Beaujolais & Garlic Bread Pairing

White wine pairs best with Garlic Bread, but I understand so many people only want to drink red wine.  Thus, if I were serving red wine with Garlic Bread, I’d go with a Beaujolais Villages.  Beaujolais Villages is a classic picnic red wine that serves up fruity flavours of cherry, strawberry and raspberry.  These flavours are light and shouldn’t clash with the garlic goodness you are seeking.  Instead, the acidic zippiness of Beaujolais Villages washes away the garlic flavours and buttery oils in between bites, meaning your sense of taste never becomes tired.