Oh! that healthy Avocade. Everyone is talking about its healthy qualities. It is a must order appetizer when visiting Mexico. But honestly, I do not like them! The colour is nice but the texture I do not care for.
Avocados: Contain antioxidant monounsaturated oils, essential fatty acids and Vitamin E. Promote cartilage repair in osteoarthritis.
This fruit is prized for its high nutrient value and is added to all sorts of dishes due to its good flavour and rich texture. It is the main ingredient in guacamole.
Studies have shown that avocados can
Reduce total cholesterol levels significantly.
Reduce blood triglycerides by up to 20%.
Lower LDL cholesterol by up to 22%.
Increase HDL (the “good”) cholesterol by up to 11%.
Now I am a heart patient and certainly, appreciate the health benefits of the Avocado. I am trying very hard to learn how to eat them.
To help me in this endeavour I concluded (as we all know) things go better with wine.
Apparently, the best wines to go with Avocado are whites. That's good I like whites. Pairing avocado dishes with zesty whites, such as Sauvignon Blanc works. “The mouth-watering acidity in the wine cuts through the sweetness and fattiness of the fruit. That’s why a non-vintage sparkling wine or Pinot Grigio also works.”
Rieslings are food friendly in general. In picking a Riesling for guacamole, a slightly sweeter one is best!
Other possible wines that go with Avocados are Rosé wines and Gruner Veltliner. Hester Creek Old Vines Trebbiano! has also been recommended.
Reds? well with Guacamole or the Avocado it is a no. However, if you use Avocados as an ingredient in a dish such as a Crab salad or Turkey Chili reds will work just wine.
In conclusion, it seems that simple Avocado and Guacamole go best with light refreshing whites. Reds come into play with more complex receipts.
Don't tell my wife, but there is no doubt I will be consuming much more wine than Avocados.