Pairing Pistachios
with Beer and Wine

Wine Versus Beer: You Be the Judge




Wine enthusiasts and beer fans, let’s just call it a draw. Pistachios are equal-opportunity nuts; they love you both. Depending on the preparation, pistachios are as comfortable with a porter or pilsner as they are with Pinot Noir. They can get down at a ballpark tailgate or go dressy when the occasion requires. For just about any pistachio dish you can dream up, you can find a beer and a wine that will work.


A few pairing principles


  • Match intensities. Pair delicate dishes with light-bodied white wines and low- to moderate-alcohol beers. Pair robust dishes with more concentrated wines or more alcoholic brews.
  • Pair dishes with sweet notes with off-dry wines or malt-forward brews.
  • Pair spicy dishes with sparkling wine or hoppy beers.
  • Pair desserts with sweet wines or sherries or with rich, malty, high-alcohol beers.


With Chicken Liver Crostini with Pistachios

Wine: Rosso di Montalcino

Beer: Belgian-style Pale Ale


With Spicy Mediterranean Roasted Pistachios

Wine: Prosecco

Beer: Pale Ale


With Pistachio Guacamole

Wine: Sauvignon Blanc

Beer: Pilsner


With Tuna Crudo with Pistachios and Pistachio Oil

Wine: Albariño

Beer: Wheat Beer


With Spaghetti with Pistachio Pesto

Wine: Gavi

Beer: Kölsch


With Grilled Swordfish with Pistachio-Caper Butter

Wine: Vermentino

Beer: India Pale Ale


With Pistachio Dusted Roast Salmon

Wine: Pinot Noir

Beer: Saison


With Pork and Pistachio Meatballs

Wine: Merlot

Beer: Amber Ale


With Lamb Chops in Pistachio Crust

Wine: Cabernet Sauvignon

Beer: Imperial Red Ale


With Pistachio Cake with Olive Oil

Wine: Marsala or Italian vin santo

Beer: Belgian-style Quadrupel