Wine story: Armenian fast food and wine

19:35, January 31

There are no forbidden combinations in the world of gastronomy, and there are only unexpected and surprising encounters of flavors. One of the most unusual combinations that may pleasantly surprise you is the combination of wine and Armenian fast food.

Kebab and red wine

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One of the unexpected, but surprisingly successful combinations. At first glance, these two elements of culinary art seem incompatible, but in practice it becomes clear why their combination is so wonderful. Juicy kebab finds an ideal “partner” in red wine. The tannins contained in red wine have the ability to soften meat proteins, which gives the kebab an even more delicate taste. Red wine, especially from varieties with pronounced tannins, such as Cabernet Sauvignon, Merlot or the Armenian Haghtanak (Victory), emphasizes the juicy taste of meat, subtle notes of fruit, spices, and even oak—in the case of aged wines—combine interestingly with sauces, onions, and greens that accompany the dish.

Lahmajo and sparkling wine

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Lahmajo is an oriental pizza made of thin bread and minced meat that has won the hearts of gourmets all over the world. Crispy dough, juicy meat, spices and, if desired, gooey cheese—this is what lahmajo is like in Armenia. The sparkling wine is perfectly balanced in its taste, offering sweet and sour notes; this harmony perfectly complements the spices of the ground meat. The wine bubbles, gently caressing your throat, create a feeling of lightness and freshness that perfectly contrasts with the thick and rich taste of the lahmajo. Try the balanced and minerally sparkling Fantini Gran Cuvee from Italy, or the bright and floral Armenian Keush Origins Brut with this dish.

Jingalov Hats (Armenian flatbreads filled with greens) and white wine

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This duo will be especially appropriate for the summer season: a delicate donut stuffed with various herbs and greens, and a refreshing white wine. White wines, often endowed with freshness and fruity notes, provide a wonderful contrast to the rich flavors of Jingalov Hats. For example, the Vinho Verde, Sauvignon Blanc or Armenian Kangun can add acidity and citrus notes that perfectly complement the delicious green herbs of this dish.

"Ghars barbecue" and pomegranate wine

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The "Ghars barbecue" or shawarma—juicy meat wrapped in thin pita bread, vegetables, and of course aromatic sauces—is a favorite dish of many. Pomegranate wine combines acidity and sweetness, which perfectly contrasts the rich taste of shawarma, and the lightness perfectly balances the “heaviness” of the meat. In addition, pomegranate wine with its rich flavor supports and even enhances the flavor of the spices, making each bite richer and more interesting. If you are not yet familiar with Armenian pomegranate wines or don't know which one to choose, here is our selection for you.

Brduch and rosé

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Of course, brduch cannot be called fast food, but foreigners often compare it to a Mexican burrito, and some establishments have started selling different versions of the brduch, offering fillings with meat, greens, eggs, and everything else that can be wrapped in lavash bread; the main thing is that it tastes good. And it will be even tastier if you drink a glass of bright floral rosé with it.

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Rosé can be either dry or slightly sweet, depending on your preference. A dry rosé will add structure and refreshing acidity, while the slightly sweet one will accentuate the spicy and meaty notes of the brduch. Rich Chilean pink or Armenian wines of Areni and Tigran varieties are very suitable.

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