Korean kimchi, sauerkraut, even the humble gherkin served with a portion of fish and chips; whether as a snack or a side plate, pickles have earned their place on the dining table. In Japan, you will always find a plate of tsukemono at mealtimes. Tart, tangy, salty, sour and the natural accompaniment to rice, ‘pickles are an intrinsic part of a meal,’ says Japanese sake sommelier Erika Haigh.
In recent years, though, pickles have gone from a pantry staple to the flavour du jour. Pickle-flavoured crisps have turned up in supermarket aisles and fast-food chains have launched whole meals designed around the gherkin. We’ve even got superstars like Dua Lipa loading her Diet Coke with pickles and jalapeños and going viral on social media in the process.
If you’re anything like the team at Club Oenologique, you’ll know that any good snack isn’t eaten in isolation, and every pickle needs its perfect pairing. That’s why we’ve asked drink experts to seek out their favourite pickle-and-drink combinations, from fermented cabbage with minerally mezcal to lacto-fermented Georgian mzhave with a funky orange wine.
Read on to discover the best wine, spirits, cocktails and alcohol-free serves to pair with a plate of cornichons, as well as a special pickle-inspired Martini recipe from one of London’s most iconic bars.
Drinks to pair with pickles, according to experts
Cold-climate Riesling or Champagne
Selected by Sunny Hodge, IWSC judge and founder of London wine bars Diogenes the Dog and Aspen & Meursault
‘As an ardent fermenter, it should be no surprise that I think of pickles as the grouting to any spread of plates that litter the dining table. Pickles are traditionally brimming with acetic acid, the doubly oxidised form of alcohol that’s delivered via the innards of a cheery acetobacter bacteria – the same stuff that turns your favourite wines to vinegar. That vibrant acidity needs to be matched with as much acidity as can be foraged in a wine: think cold-climate Rieslings, Champagne or a good old swig of Solaris from Sussex.
‘There’s more to these pairings than meets the eye: where dry brines will be teeming with lactic acid bacteria, encouraging sour and creamy notes in a pickle, the same notes are found in your glass of Meursault and for the very same reason. Why pair by flavour when you can pair by microbe?’
Club Oenologique recommends: Jean Bailly Riesling 2022
Junmai sake
Selected by Erika Haigh, sake sommelier and founder of Mai Sake
‘In Japan, pickles are an intrinsic part of a meal, even when there is no alcohol present, as they are the natural accompaniment to rice. When sake is on the table, you almost treat sake as the rice substitute, so lots of people will order a portion of pickles when enjoying sake.
Regardless of whether it is Japanese pickles, Korean, Western gherkins or anything in between, I would recommend a rice-forward Junmai-style sake with a touch of natural acidity, such as one made in the traditional Yamahai or Kimoto style. Its umami depth and gentle tang mirror the fermentation in the pickles themselves rather than fighting the vinegar for attention.’
Club Oenologique recommends: Manzairaku Sake Kura Co. Toji selected Junmai Daiginjo sake
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Blanco Tequila
Selected by Emma Murphy, co-founder of Hacha
‘As pickles have such an intense flavour they are one of those foods that can completely overpower the wrong spirit. The high acidity and salt need something with enough character to stand up to them, but not so much oak or sweetness that it clashes. I’d suggest a bright, citrus-forward blanco Tequila. The herbal, peppery and cooked agave notes complement the freshness of pickled vegetables, while the spirit’s crisp citrus profile mirrors the acidity rather than fighting against it.
‘If the pickles lean more earthy or fermented – think carrots, beetroot or cabbage – I’d actually reach for a lighter, minerally mezcal. Its subtle smokiness and savoury character can work brilliantly with those deeper, more complex flavours. The key is balance: you want the agave spirit to complement the pickle, not compete with it.’
Club Oenologique recommends: Tanteo Spirits Blanco Tequila
Alcohol-free Bloody Mary
Selected by Laura Willoughby, IWSC judge and founder of Club Soda
‘If I’m serving a plate of pickles, I’m reaching for an alcohol-free Bloody Mary every time. The sharp vinegar, salt and crunch of pickled vegetables are a perfect match for the savoury richness of tomato, warming spices and a touch of horseradish.
‘One of my favourites is Pickle House Spiced Tomato Mix, served over plenty of ice with celery and cucumber. It already contains pickle juice, so the flavours echo each other beautifully without becoming overpowering. It’s refreshing, satisfying and packed with flavour, making it a proper grown-up drink that works brilliantly on a hot summer’s day or alongside a pickle-heavy sharing platter.’
Club Oenologique recommends: The Pickle House Spiced Tomato Mix with Pickle Juice
Fino sherry
Selected by Fin Spiteri, co-founder of The Latimer
‘Pickles have always belonged with something crisp and dry rather than sweet. I’d reach for our Fino Highball every time. Fino sherry has that lovely salty, almondy edge that feels completely at home alongside a plate of pickles, while the citrus and soda keep everything bright. It’s a pairing that’s been making people thirsty around southern Spain for generations, and for good reason.
‘For a non-alcoholic option, our Blood Orange & Crossip Citrus Shrub does exactly the same job. The sharpness of the shrub echoes the acidity of the pickles rather than fighting it, while the bittersweet citrus keeps your palate refreshed. Pickles wake your appetite up; this drink keeps it going.’
Club Oenologique recommends: Bodegas Alvaro Domecq La Janda Fino NV
Pet Nat or skin-contact wine
Selected by Honey Spencer, co-founder of Sune
‘No one loves a pickle more than me. My first choice of drink is usually something sparkling – Pet Nat or sparkling sake. The bubbles mirror the crunch and freshness of the pickles, while the wine’s texture softens their sharp acidity.
‘If it’s mzhave – Georgia’s punchy lacto-fermented pickles (and my current obsession) – I’ll reach for a skin-contact wine. Its tannins dial up the spice, savouriness and sourness for the ultimate pickle pairing.’
Club Oenologique recommends: Kakhuri Gvinis Marani Rkatsiteli Qvevri 2024
Bourbon
Selected by Dawn Davies, IWSC judge and commercial buying director at The Whisky Exchange
‘At first glance, the idea of pairing whisky with pickles seems absurd, but since 2006 the pickle has become a firm favourite as a partner with whiskey of the ‘e’ variety. The story starts in Brooklyn where bartender Reggie Cunningham was challenged to have a shot of pickle juice with a Bourbon. It works: the sweetness from the corn and the natural acidity in the Bourbon are a natural combination with that briny, vinegary pickle. If you want to change it up, try a grilled cheese and kimchi sandwich with a shot of something like Jim Beam 7-year-old.’
Club Oenologique recommends: Elijah Craig 18 Year Old Kentucky Straight Bourbon Whiskey
Martini
Selected by Oliver Sagerström Blom, bar manager at Satan’s Whiskers
‘The Martini works well as it cuts through the acidity and the salty flavours of the pickles. In this version we’ve created, the potato vodka and dill match nicely with the pickling botanicals often used.’
Dill Boy Martini
0.1g sea salt
25ml chilled mineral water
10ml Noilly Prat dry vermouth
20ml Aalborg dill aquavit
50ml Luksusowa vodka – (or other potato vodka)
Method:
Scale the recipe as required and bottle.
Place bottle in freezer for 2-3 hours before serving.
Serve in small martini glass martini (approx. 4-5.5oz).
Garnish with sprig of fresh dill or a few drops of dill oil
Club Oenologique recommends: Whitebox Cocktails The Botanist Dry Martini
