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An ingredient of such eclectic usage is
difficult to match too specifically to a particular style of wine or
beer and it is best to accompany your chosen onion dish with your
favorite tipple.
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Most onion dishes are fairly robust,
however, and demand a drink which will not be lost or overwhelmed. My
preference in wines is for reds, and most grape varieties will match
onion cuisine well.
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The traditional casseroles and stews of
regional France are all served with the local wines, and purists would
argue that a Beef Bourguignon should never be drunk with anything other
than a Burgundy, although such rigidity is becoming a thing of the
past. Choose a full-bodied red such as Cabernet Sauvignon, Merlot or a
country red for stews and casseroles, whereas a lighter Gamay, Chinon
or Zinfandel will sit well with onion-based vegetarian dishes. That
said, a robust and full-bodied red with a touch of challenging
roughness, such as a Burgundy, is necessary to stand up to the bold
richness of a Pissaladiere. White wines should be full-flavored and the
ever-popular Chardonnay, especially if oaked, will complement most
onion dishes extremely well, although I would suggest a lighter,
crisper Sauvignon blanc with many spicier, lighter dishes and
onion-topped salads.
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Many rich Belgian and Flemish beers go
well with onion-based dishes, whereas English dark beers are great with
rich casseroles and pies. Together, beer and onions produce wonderful
flavors in slow-cooked dishes and are also natural partners to cheese
and onion-flavored breads, or pies to be served with salads and
pickles. Beer, onions and bread are a classic combination as is seen in
the popularity of English pub food, especially Ploughman's Lunches.
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