Legumes often find themselves overshadowed in many dishes, and when it comes to pairing them with wine, the key is to first pay attention to the more prominent ingredients on your plate. We had a conversation with Kate Hawkings to delve deeper into this topic.
Pulses, some of the first plants ever cultivated, have been part of our diet for around 11,000 years, dating back to when our ancestors began forming agricultural communities. While legumes can certainly stand out on their own, they frequently serve a more subtle yet nutrient-packed role in enhancing more robust flavors. It’s these standout elements that should steer your wine choices.
Hawkings recommends a helpful approach: consider the origins of your dish and select wines from the same regions. For instance, beans are a staple in Tuscany, commonly appearing in simple, peasant-style recipes with tomatoes. These dishes pair beautifully with Chianti or other Sangiovese wines. If you’re enjoying a cassoulet from southwestern France, look for a regional rustic red that has enough acidity to balance its rich, meaty essence—like a Malbec from that area, which tends to have a more savory, earthy character compared to its South American counterparts. Such wines can also enhance the complex flavors of Mexican mole beans or a hearty pork feijoada. When sweet and smoky spices come into play, as in a chorizo and bean casserole or a paprika-rich vegetable stew, opting for a robust Rioja or a deep Georgian Saperavi would be a great match.
In dishes without tomatoes, creamier white beans paired with herbs can complement a lightly oaked Chardonnay or Chenin Blanc. But if you’re adding a splash of lemon or vinegar, something crisper would be more appropriate. Hawkings suggests Asda’s fresh Wine Atlas Carricante (12.5%) as a wallet-friendly pick at £6.50.
All pulses carry an earthy quality, with green and brown lentils being especially grounding. A fitting pairing here would be Pinot Noir, particularly a truffle-infused one from Burgundy for those willing to indulge a bit, or a more affordable New World option. Cabernet Franc from the Loire, known for its fragrant, mineral qualities, also works well. Hawkings highlights Les Terrasses St Nicolas de Bourgueil 2023 (£11 Tesco, 9%) for its strong value.
When it comes to bean dishes accompanied by seafood instead of meat, rosés can be an excellent choice, particularly those influenced by Middle Eastern or Asian spices. Hawkings advises against lighter Provençal rosés in favor of darker varieties with more character, or a floral, off-dry white like Majestic’s One-to-One Gewürztraminer 2023 (£9.99, or £8.99 on mix-six, 13.5%), which pairs harmoniously with flavors like lemongrass, chili, and lime.
Skin-contact wines—often referred to as orange wines—bring unique earthy tones and fruity layers that complement spicy dishes and balance autumnal flavors like squash or pumpkin. Hawking notes that adventurous natural wines can resemble farmhouse cider, which also pairs well with these tastes.
For the classic baked beans on toast, Hawkings surprises us with a recommendation: chilled Amontillado, specifically M&S’s Medium Dry Amontillado (£11 in store or Ocado, 17%) as an unexpected yet ideal companion.
If you’re on the hunt for specific bottle suggestions to enjoy with beans, here are five noteworthy options:
1. **Specially Selected Australian Pinot Noir 2023** – £8.29 Aldi, 14%. A nicely tart red with a savory, slightly smoky finish.
2. **Le Chant du Côt à la Négrette 2022** – £9.50 Booth’s, 13.5%. Intense dark fruit with rustic, wild notes.
3. **Catena High Mountain Vines Chardonnay 2023** – £13.99 Waitrose, 13.5%. A tropical, toasty wine with creamy lemon curd notes, brightened by high-altitude vineyard fruit.
4. **Tavel Prima Donna Rosé 2023** – £14.50 The Wine Society, 14%. This Rhône classic offers ripe red berries with bright acidity and a gastronomic touch.
5. **Insieme Orange Santa Tresa** – £14.50 Vintage Roots, 13%. An organic blend of Inzolia and Zibibbo featuring dried apricot, warm spices, and a zesty grapefruit finish.
