Wine and food pairing: hummus

To enhance a chickpea hummus, we prefer dry, young, floral or lemony white wines, with a mineral touch that evokes Mediterranean soils or cool terroirs. A Rolle from Provence like the cuvée Jouvencelle from Chateau les annibals, a Vermentino from Corsica or a Grenache blanc from Roussillon can bring a lovely tension, while a Muscadet sur lie or a light Chenin from the Loire will enhance the dish's natural salinity. In biodynamics, unoaked Alsace whites, such as a Sylvaner du domaine Ginglinger or a dry Riesling, are also ideal companions, thanks to their straightforwardness and aromatic brightness.

Rosé lovers can turn to delicate yet expressive cuvées, such as a Tavel or Bandol rosé, like the one from Tour du Bon, with notes of wild strawberry, sweet spices and dried herbs. These wines extend the Mediterranean flavors of hummus without disturbing its subtlety.

Finally, in the world of reds, only the lightest, based on Grolleau, Gamay, such as the gamay from Domaine de l'Octavie or Pinot noir, will find their place provided they are served slightly chilled. Their soft fruitiness and low tannicity pair well with the sweetness of chickpeas and the creaminess of tahini.