The Midwestern Cuisine Wine Pairings You Never Asked For

It’s no secret that the wine world can be less than inclusive. Of course, marginalized groups—and their cuisines—get the least recognition in the industry, but really, anything outside of traditional European cuisine is often dismissed when it comes to wine pairings. That’s starting to change, though, with more and more wine industry folks embracing pairings that draw on cuisines that have, until now, been underrepresented on the wine scene.

Although much of the Midwestern United States may not be known for its wine scene, the cuisine, largely focused on fat, salt and rather neutral flavors, lends itself well to wine pairings, especially with high-acid grape varieties that can cut through fried foods and condensed cream of mushroom soup. Here are some pairings for your next Midwestern-inspired meal.

Tuna Noodle Casserole: Vinho Verde

Tuna itself is a rich, fatty fish, but when it’s smothered in a creamy, cheesy concoction, it’s even more decadent. You’ll want to choose a wine that’s acidic and bright with some nice salinity to it, so Vinho Verde is a great choice. João Portugal Ramos Vinho Verde Loureiro 2021 has a freshness and a minerality to it that plays especially well with the subtle but creamy flavors of the dish. 

Deep Dish Pizza: Rhône Blend

Deep dish pizza is a notoriously heavy, intense dish, so it needs to be paired with a big, powerful wine, like a Rhône blend. Bieler Pere et Fils L’Enclave Cotes du Rhône Villages La Jassine 2021 has that weight to it without being overpowering; only a small portion was aged in new French oak, while the remaining was aged in concrete. It has a decidedly savory note to it that mingles with red fruit, tobacco and chocolate, and its good acidity means it can compete with all the tomato sauce in the pizza.

Cheese Curds: Prosecco

Fried cheese curds are a Midwestern delicacy, and it’s nearly impossible to find them at their freshest outside of cheese-producing areas. They only keep their signature squeaky freshness for a few days after they’re prepared, so you’ll definitely want to grab some the next time you find yourself anywhere near Wisconsin. Wondering what wine pairing works best with them? A fruity sparkling wine, like Avissi Prosecco, is a solid choice. The carbonation helps to counteract the fatty, fried nature of the curds, and green fruit and white floral notes don’t compete with the richness of the cheese. 

Sloppy Joes: Chianti

Sloppy joes, with their ground beef and red sauce on a bun, can be heavy. A structured red with some savory qualities can work well as a pairing, which is why I’d opt for a Chianti. Generally, Chianti is made from a blend of grapes, but Fattoria Salvapiana “Vigneto Bucherali” Riserva Chianti Rufina 2018 is made from 100% Sangiovese, highlighting the grape at its best. You’ll find herbs, red cherry and cedar notes in your glass, all of which mesh well with the savory sandwich meat.

Tater Tot Casserole: Vouvray

Another especially creamy dish, tater tot casserole features both cream of mushroom soup and usually some kind of creamy, processed cheese, so it also needs to be paired with a wine that has some good acidity to it. Vouvray, which hails from the Loire and is made of Chenin Blanc grapes, is my top choice. I particularly like Les Chancelières Vouvray 2020, which offers notes of tart green apple and almond balanced with an elegant softness. I’d swap out the ground beef in the tater tot casserole for ground turkey or chicken to better accommodate this wine pairing.

Chicago-Style Hot Dog: Txakolina

There are countless different hot dog dressings to choose from in the world, but the Chicago-style hot dog may just be the best of them. An all-beef frank is served on a poppy seed bun and is dressed with yellow mustard, pickle relish, white onion, tomato slices, pickled sport peppers and a pickle spear, plus some celery salt. All those veggies could easily be overpowered by an intense red wine, so you’ll want to choose something on the more refreshing side. Ameztoi Rubentis Rosado Getariako Txakolina 2022, with its subtle spritziness, notes of bright cherries and subtle jalapeño aromas, is exactly what I want to sip with a Chicago dog.

Creamed Corn: Chablis

Flavor-wise, creamed corn is a bit of a one-note dish; it’s really more about the texture than the subtle sweetness that makes it a delicious side. Mascota Vineyards Unánime Chardonnay from the Uvo Valley in Mendoza, Argentina, has enough bright, tropical fruit flavors and acidity to hold up to all that creaminess, but its buttery, leesy quality really complements the corn.

Samantha Maxwell is a food writer and editor based in Boston. Follow her on Twitter at @samseating.