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Beer Pairing for Eggplant Parmasan?

abu applesauce Jan 8, 2010 11:20 AM

Any suggestions?

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  1. Josh Jan 8, 2010 01:14 PM

    I'd stick with red wine for that one. Barbera would be great. I can't conceive of a beer that would be well-suited to tomato sauce pairing.

    5 Replies
    1. re: Josh
      c
      chuckl Jan 8, 2010 01:23 PM

      I tend to agree. Tomato sauce and beer don't seem to work together very well

      1. re: chuckl
        k
        Kevin B Jan 8, 2010 02:33 PM

        Something that is malt dominant will do. Bock or Doppelbock or a blegian Dark ale (not a brune). Try to see if Morretti LaRossa is around.

        1. re: chuckl
          l
          LStaff Jan 11, 2010 06:20 AM

          I find darker and maltier beers go best with tomato sauce.

          But I've had an IPA or two that did the trick as well.

          1. re: chuckl
            s
            Shaldag Jan 12, 2010 07:24 AM

            "I tend to agree. Tomato sauce and beer don't seem to work together very well"

            Really? I heard there are people who like to drink beer while they eat pizza. ;-)

            1. re: Shaldag
              Josh Jan 12, 2010 03:26 PM

              Beer and pizza can work OK, but you have that added component of crust, which is pretty significant, and not present in Eggplant Parmigiana.

        2. n
          niquejim Jan 9, 2010 01:41 PM

          If, like me, you don't like wine I would go with a Belgian Pale Ale

          4 Replies
          1. re: niquejim
            Josh Jan 11, 2010 10:38 AM

            Just curious: do you dislike all wine? I find that a little puzzling, equivalent to someone saying they don't like beer, or they don't like bread. The flavors of wine are so different, it seems strange that one can categorically dislike all of them.

            1. re: Josh
              l
              LStaff Jan 12, 2010 06:27 AM

              I don't dislike the flavor of wine so much, its the acidity that I can't deal with - which includes 99% of all the wine I have tried. I have tried different styles at different price points, and some were better than others, but they all seem to have the same theme to me - somewhat boozy and too acidic for me to enjoy sipping.

              1. re: LStaff
                n
                niquejim Jan 12, 2010 04:44 PM

                You must be just like me
                The acidity really makes my reflux go nuts, much like citrus

                edit:
                Also probably why I didn't like the Cantillion

                1. re: niquejim
                  l
                  LStaff Jan 13, 2010 07:59 AM

                  Yeah, if I drink a whole glass of wine, I get wicked bad reflux when I sleep.

                  Sometimes I would add sugar to Cantillon or blend with a sweet lambic when I was going through my sour beer phase.

          2. k
            Kenji Jan 12, 2010 06:00 AM

            I've never tasted such a pairing, but, off the top of my head, I'd recommend a marzen or doppelbock.

            1. a
              AZeagle Jan 20, 2010 08:59 AM

              I agree with the Marzen and Dopplebock suggestions. You are going to want something malty that will contrast with the acidity of the sauce.

              2 Replies
              1. re: AZeagle
                abu applesauce Jan 20, 2010 09:42 AM

                I started the post, so I might as well chime in. I enjoy both wine and beer (although I am a wine novice and a slightly educated beer drinker) and would agree that wine is the more natural pairing. I was hosting dinner and my wife cooked eggplant parm as the entree. My guests consisted of a beer lover and his pregnant wife. I decided to not bother with wine, as the only two drinkers at the table prefer beer (my wife doesn't drink much) and I wanted to get some interesting beers. I ultimately gave up on the pairing concept and just bought a couple of beers I either wanted to try (Sam Smith Winter), or wanted my guest to try (DF Head 90 Minute IPA, DF Head India Brown Ale).
                Did the beers pair well with the egg parm? I don't really remember, as the ABV of the aforementioned beers are quite high and we also did some damage to a bottle of 15 year French Oak Glenlivet. I don't remember anyone complaining though...

                1. re: abu applesauce
                  c
                  chuckl Jan 20, 2010 04:16 PM

                  well done, Abu, I certainly wouldn't have complained either

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