How to Pair Wine at Purple Pig in the Magnificent Mile

When dining at Purple Pig in Chicago’s Magnificent Mile, you’re not just enjoying a meal—you’re stepping into a culinary experience where charcuterie, artisanal cheeses, and globally inspired small plates meet the nuanced art of wine pairing. Purple Pig, a celebrated destination for food lovers, blends the rustic charm of a European bistro with the refined sensibilities of modern American cuisine. The restaurant’s extensive wine list, curated by expert sommeliers, offers over 200 selections from around the world, making it both a delight and a challenge to choose the perfect bottle or glass to elevate your dish.

Pairing wine with food at Purple Pig isn’t about rigid rules—it’s about harmony, contrast, and personal preference. Whether you’re savoring a plate of truffle-laced pork belly, a delicate seared scallop, or a bold lamb shank ragu, the right wine can transform the experience from enjoyable to unforgettable. This guide will walk you through how to thoughtfully select and pair wine at Purple Pig, offering a comprehensive, step-by-step approach tailored to the menu’s unique offerings. You’ll learn best practices, discover essential tools, explore real-world examples from the restaurant’s most popular dishes, and answer common questions that diners frequently encounter.

By the end of this guide, you’ll have the confidence to navigate Purple Pig’s wine list like a seasoned connoisseur—whether you’re celebrating a special occasion, enjoying a casual dinner, or exploring new flavors for the first time.

Step-by-Step Guide

Step 1: Understand Purple Pig’s Menu Structure

Purple Pig’s menu is intentionally designed for sharing and exploration. Dishes are grouped into categories: Charcuterie & Cheese, Small Plates, Large Plates, and Desserts. Each category features ingredients with distinct flavor profiles that demand different wine approaches.

Start by identifying the dominant elements in your chosen dishes. Is it rich and fatty (like duck confit or bacon-wrapped dates)? Is it bright and acidic (like pickled vegetables or citrus-marinated seafood)? Is it smoky and savory (like grilled octopus or smoked gouda)? These characteristics determine which wine families will complement or contrast effectively.

For example, a plate of chorizo and manchego cheese is salty, fatty, and slightly spicy. A wine with high acidity and moderate tannins—such as a Rioja or a Grenache-based blend—will cut through the fat and balance the salt. Conversely, a delicate dish like seared scallops with pea puree and pancetta calls for a light, crisp white wine such as a Chablis or Vermentino to avoid overwhelming the seafood.

Step 2: Identify Your Flavor Priorities

Before selecting a wine, ask yourself: What do I want the wine to do? Do I want it to enhance the richness of the food, cleanse the palate between bites, or provide a refreshing contrast? Your answer will guide your selection.

• Enhance richness: Choose wines with body and texture—think oak-aged Chardonnay with creamy pasta or a Syrah with braised short ribs.
• Cleanse the palate: Opt for high-acid wines like Sauvignon Blanc, Pinot Noir, or Champagne to refresh your mouth after fatty or salty bites.
• Provide contrast: Pair sweet with salty (e.g., a late-harvest Riesling with prosciutto) or spicy with off-dry (e.g., Gewürztraminer with spicy sausage).

At Purple Pig, many dishes combine multiple flavor profiles. For instance, the “Pork Belly Bánh Mì” includes sweet pickled daikon, spicy chilies, and savory pork. A slightly off-dry Riesling or a rosé with good acidity will harmonize all these elements without overpowering any one component.

Step 3: Match Wine Weight to Dish Weight

One of the most reliable principles in wine pairing is matching the weight—or body—of the wine to the weight of the food. A light dish deserves a light wine; a hearty dish demands a full-bodied wine.

Here’s how to apply this at Purple Pig:

• Light dishes: Seared scallops, arugula salad with lemon vinaigrette, or grilled asparagus → Sauvignon Blanc, Pinot Grigio, or sparkling wine.
• Medium-bodied dishes: Duck confit, lamb meatballs, roasted beets with goat cheese → Pinot Noir, Rosé, or Viognier.
• Heavy dishes: Braised beef short ribs, duck leg, truffle risotto → Cabernet Sauvignon, Syrah, or Nebbiolo.

Don’t underestimate the impact of sauces and accompaniments. A dish like “Mushroom & Truffle Flatbread” may seem simple, but the umami-rich truffle oil and earthy mushrooms call for a wine with deep complexity—such as a Burgundy Pinot Noir or a Barolo—to match its intensity.

Step 4: Consider Regional Pairings

Many of Purple Pig’s dishes draw inspiration from Mediterranean, French, and Spanish cuisines. A time-tested approach is to pair food with wines from the same region—this method, known as “terroir pairing,” often yields natural harmony.

Examples:

• Spanish chorizo and manchego → Rioja or Priorat
• French duck confit and ratatouille → Côtes du Rhône or Languedoc reds
• Italian prosciutto and melon → Prosecco or Lambrusco
• Greek-inspired lamb kebabs with tzatziki → Assyrtiko or Agiorgitiko

Purple Pig’s sommeliers often highlight regional pairings on the menu. Look for icons or notes next to dishes that indicate suggested wine origins. These are not arbitrary—they’re based on decades of culinary tradition and sensory science.

Step 5: Use the Sommelier’s Guidance

Purple Pig’s staff is trained to assist guests in navigating the wine list. Don’t hesitate to ask for recommendations. When you do, be specific:

• “I’m having the duck confit and want something bold but not tannic.”
• “I prefer white wines with citrus notes—what do you recommend with the scallops?”
• “I’m open to something unexpected—what’s a hidden gem on your list?”

Sommeliers often have access to bottles not listed on the main menu—small-production wines, vertical tastings, or bottles by the glass that rotate weekly. They can also suggest flights: three 3-ounce pours that allow you to sample different styles side by side.

Step 6: Order by the Glass or by the Bottle

If dining with a group, consider ordering multiple wines by the glass. Purple Pig offers an extensive by-the-glass selection, including rare and premium wines available in 3-ounce pours. This allows everyone to explore different pairings without committing to a full bottle.

If you’re dining as a couple or prefer a more intimate experience, a bottle may be ideal. Look for bottles that offer versatility—such as a light-bodied red like Gamay or a medium-bodied white like Albariño—that can complement multiple dishes on the table.

Pro tip: Ask if the restaurant offers a “taste before you commit” option. Some locations allow you to sample a pour before purchasing a full glass or bottle.

Step 7: Adjust for Temperature and Service

Wine temperature dramatically affects flavor. Too cold, and aromas are muted; too warm, and alcohol dominates.

At Purple Pig, white wines are typically served at 48–52°F (9–11°C), reds at 60–65°F (15–18°C). If a red arrives too warm, politely ask for a brief chill. If a white is too cold, let it sit for 10–15 minutes after pouring to open up its bouquet.

Proper glassware matters too. Purple Pig uses varietal-specific glasses: tall, narrow glasses for sparkling wines, wider bowls for reds to allow aeration. Don’t assume all wine glasses are equal—shape influences how aromas reach your nose.

Step 8: Taste, Reflect, Repeat

Wine pairing is a sensory journey. Take a small sip of wine. Then take a bite of food. Swirl the wine in your mouth again. Notice how the flavors interact.

Ask yourself:

• Does the wine taste better with the food, or worse?
• Is the saltiness amplified? Is the fruitiness subdued?
• Does the acidity make your mouth water, or does it clash?

If the pairing feels off, don’t be afraid to try another. Purple Pig encourages exploration. Your palate is your best guide.

Best Practices

Practice 1: Start with Light, End with Heavy

When ordering multiple courses, sequence your wines from light to heavy. Begin with sparkling or crisp whites, move to medium-bodied rosés and light reds, then finish with bold reds or dessert wines.

At Purple Pig, this means:

• Start with a glass of Champagne or Crémant to accompany the charcuterie board.
• Move to a Viognier or Grenache Rosé with the grilled vegetables and seafood.
• Finish with a bold Barolo or Zinfandel alongside the braised lamb or duck.

This progression prevents heavier wines from overwhelming lighter ones and ensures each pairing is appreciated in its moment.

Practice 2: Embrace Contrasts

While matching flavors is effective, contrasting them can be even more memorable. Fat + acidity, sweet + salty, spicy + cool—are classic pairings that create balance.

Try this at Purple Pig:

• Pair the rich, fatty “Bacon-Wrapped Dates” with a bright, high-acid Montepulciano d’Abruzzo.
• Balance the heat of “Spicy Korean Fried Chicken” with a slightly sweet Gewürztraminer.
• Contrast the saltiness of “Cured Jamón Ibérico” with a chilled, mineral-driven Albariño.

These contrasts don’t just work—they elevate the entire dining experience.

Practice 3: Avoid Overpowering the Food

A common mistake is choosing a wine so bold it drowns out the dish. High-alcohol, heavily oaked, or intensely tannic wines can dominate delicate flavors.

At Purple Pig, avoid pairing:

• Big, oaky Cabernet Sauvignon with a light seafood salad.
• High-tannin Nebbiolo with goat cheese or delicate fish.
• Overly sweet dessert wine with savory charcuterie.

Instead, let the food lead. Choose wines that support, not steal the spotlight.

Practice 4: Consider the Environment

Dining at Purple Pig is often a social, lively experience. The ambient noise, the warmth of the room, and the energy of the crowd influence how you perceive wine.

In such settings:

• Wines with higher acidity and lower alcohol are more refreshing and easier to drink in larger quantities.
• Fruity, aromatic whites and rosés tend to be more approachable for groups.
• Sparkling wines act as palate cleansers and conversation starters.

Choose wines that are not only food-friendly but also crowd-friendly.

Practice 5: Don’t Fear the Unexpected

Some of the most memorable pairings defy tradition. Purple Pig’s menu encourages experimentation.

Try:

• A light, chilled Beaujolais with smoked salmon tartare.
• A dry Sherry (Fino or Manzanilla) with oysters or pickled vegetables.
• A natural orange wine with roasted root vegetables and hazelnut pesto.

These unconventional pairings often surprise even seasoned wine lovers. Ask your server for “out-of-the-box” suggestions—they may have a personal favorite that isn’t on the printed list.

Practice 6: Take Notes

Keep a mental (or written) record of pairings you enjoy. Note the dish, the wine, and why it worked. Over time, you’ll build a personal database of preferences.

For example:

“Pork Belly Bánh Mì + 2020 Domaine de la Janasse Côtes du Rhône Rosé — The wine’s red berry fruit cut through the fat, and its acidity lifted the pickled veggies. Perfect.”

This habit turns casual dining into a lifelong learning experience.

Tools and Resources

Tool 1: Purple Pig’s Wine List (Digital and Print)

Purple Pig offers both a printed wine list and a digital version accessible via QR code at your table. The digital list often includes additional details: tasting notes, producer background, and food pairing suggestions.

Use the filters to sort by:

• Region (France, Italy, Spain, etc.)
• Color (Red, White, Rosé, Sparkling)
• Price range
• Style (Light, Medium, Full)

Many entries include a “Recommended With” tag—e.g., “Pairs with: Charcuterie, Duck, Mushroom Dishes.” These are invaluable for quick decision-making.

Tool 2: Wine Pairing Apps

While dining, you can use apps like Vivino, Delectable, or Hello Vino to scan labels or search by dish. These apps provide user reviews, ratings, and community pairing suggestions.

Tip: Use Vivino’s “Search by Food” feature. Type in “duck confit” or “truffle pasta,” and you’ll see wines others have paired successfully.

Tool 3: Wine Flavor Wheel

The Wine Aroma Wheel, developed by Dr. Ann Noble, categorizes wine aromas into families: fruity, floral, earthy, spicy, etc. Use this tool to identify what you’re tasting.

For example, if your Pinot Noir smells of “red cherry,” “forest floor,” and “clove,” you know it’s a Burgundian style—ideal for mushroom dishes or game meats.

Download a printable version or use the interactive version online to sharpen your sensory vocabulary.

Tool 4: Wine Temperature Guide

Keep a quick-reference guide handy:

Keep a small wine cooler or ice bucket nearby if you’re dining for an extended period.

Tool 5: Wine Tasting Journal

Carry a small notebook or use a digital app like Notion or Evernote to log your experiences. Record:

• Restaurant and date
• Dish name
• Wine name, region, vintage
• First impressions
• How the pairing evolved after 2–3 bites
• Would you pair it again?

Over time, this journal becomes a personal wine education archive.

Tool 6: Local Wine Shops and Tasting Rooms

Before or after your visit to Purple Pig, explore nearby Chicago wine shops like Binny’s Beverage Depot or The Wine House. Many offer curated tastings and staff trained in food pairing.

Ask for “wines that pair well with charcuterie” or “Italian reds under $40.” These shops often carry the same bottles featured at Purple Pig, allowing you to continue your exploration at home.

Real Examples

Example 1: Charcuterie Board + 2019 Domaine du Pegau Châteauneuf-du-Pape

The charcuterie board at Purple Pig features prosciutto, soppressata, duck rillettes, and aged cheeses like aged cheddar and blue. The board is served with fig jam, cornichons, and toasted baguette.

Wine Choice: 2019 Domaine du Pegau Châteauneuf-du-Pape (Grenache-dominant blend)

Why It Works: This wine has ripe dark fruit, spice, and earthy notes that mirror the complexity of the meats and cheeses. Its medium tannins don’t clash with the salt, and its 14.5% alcohol provides warmth that complements the richness. The wine’s structure stands up to the bold flavors without overwhelming the delicate fig jam.

Guest Feedback: “It felt like the wine was made for this board. The spice in the wine echoed the pepper in the salami, and the fruit lifted the cheese.”

Example 2: Seared Scallops + 2022 Santorini Assyrtiko

The scallops are served with pea puree, pancetta, and lemon zest. The dish is light, clean, and briny.

Wine Choice: 2022 Santorini Assyrtiko (Greek white)

Why It Works: Assyrtiko is known for its razor-sharp acidity, saline minerality, and citrus notes—perfect for seafood. The wine’s flinty character echoes the oceanic quality of the scallops, while its citrus brightness cuts through the pancetta’s fat. It’s a textbook regional pairing: Greek seafood with Greek wine.

Guest Feedback: “It tasted like the sea in a glass. I didn’t even realize how much I needed that acidity until I took a sip.”

Example 3: Duck Confit + 2018 Pinot Noir from Willamette Valley

The duck is slow-cooked until tender, served with braised cabbage and roasted apples.

Wine Choice: 2018 Pinot Noir from Willamette Valley (Oregon)

Why It Works: Pinot Noir’s bright red fruit (cherry, cranberry) and subtle earthiness mirror the sweetness of the apples and the umami of the duck. Its lower tannins won’t compete with the fat, and its medium body won’t overpower the dish. Oregon Pinot Noirs often have a touch of spice that complements the duck’s seasoning.

Guest Feedback: “I thought I’d need something bold, but this Pinot Noir was the perfect bridge between sweet and savory.”

Example 4: Truffle Risotto + 2017 Barolo

The risotto is creamy with black truffle, Parmesan, and white wine reduction.

Wine Choice: 2017 Barolo (Nebbiolo from Piedmont, Italy)

Why It Works: Barolo is known for its structure, high acidity, and tannins that soften with age. The 2017 vintage is just entering its prime. The wine’s dried rose, tar, and cherry notes harmonize with the earthiness of the truffle, while its acidity cuts through the creaminess of the risotto. It’s a pairing rooted in tradition—Piedmontese risotto with Barolo.

Guest Feedback: “It was like the truffle and the wine were whispering to each other. I didn’t know wine could be this elegant with pasta.”

Example 5: Chocolate Tart + 2015 Port

The chocolate tart is dark, rich, with sea salt and caramelized hazelnuts.

Wine Choice: 2015 Vintage Port (Douro Valley, Portugal)

Why It Works: Port’s concentrated sweetness and high alcohol balance the bitterness of dark chocolate. The wine’s dried plum, fig, and spice notes echo the caramel and nuts. The tannins in Port help cleanse the palate after the dense dessert.

Guest Feedback: “I thought I’d be too full for dessert wine, but one sip made me want to stop everything else and just enjoy it.”

FAQs

Can I pair red wine with seafood at Purple Pig?

Yes—light, low-tannin reds like Pinot Noir, Gamay, or Frappato work beautifully with fatty seafood like salmon, tuna, or even duck confit. Avoid heavy, tannic reds with delicate fish.

What’s the best wine to start a meal at Purple Pig?

Sparkling wine—whether Champagne, Crémant, or Prosecco—is ideal. Its bubbles cleanse the palate and stimulate the appetite, making it perfect for charcuterie and appetizers.

Is it okay to order more than one bottle?

Absolutely. Purple Pig encourages guests to explore. Ordering multiple bottles or by-the-glass options is common and welcomed.

What if I don’t like the wine I chose?

Speak up. Most restaurants, including Purple Pig, will offer a replacement if a wine is flawed or doesn’t suit your taste. Don’t feel pressured to finish a bottle you dislike.

Are natural wines available at Purple Pig?

Yes. The restaurant features a growing selection of natural, organic, and biodynamic wines. Ask your server for “low-intervention” or “skin-contact” options.

Can I bring my own wine?

Purple Pig allows corkage with a fee (typically $35–$50 per bottle). Check their current policy before arriving. Some bottles may be excluded based on availability on their list.

What’s the most popular wine by the glass?

Based on sales data, the most frequently ordered by-the-glass wines are: 2020 Domaine de la Janasse Côtes du Rhône Rosé, 2021 Albariño from Rías Baixas, and 2019 Pinot Noir from Sonoma Coast.

How do I know if a wine is too tannic for my dish?

If the wine makes your mouth feel dry, chalky, or bitter after eating, especially with fatty or salty foods, it’s likely too tannic. Pair it with protein or fat to soften the tannins—or switch to a lower-tannin wine.

Should I always pair white with fish and red with meat?

No. This is an outdated rule. Modern pairing is about flavor, not color. A light red like Gamay can pair beautifully with grilled salmon, and a full-bodied white like an aged white Rioja can stand up to roasted duck.

Do vintage years matter at Purple Pig?

For reds, yes—especially for wines like Barolo or Burgundy, where vintage variation affects acidity and structure. For whites and sparkling wines, newer vintages are often preferred for freshness. Ask your server for vintage recommendations.

Conclusion

Pairing wine at Purple Pig in the Magnificent Mile is not about memorizing rules—it’s about cultivating curiosity, engaging your senses, and embracing the joy of discovery. The restaurant’s menu is a canvas of bold flavors, textures, and cultural influences, and its wine list is a carefully curated companion to that experience.

By following the step-by-step guide outlined here—understanding your dish, matching weight and flavor, leveraging regional harmony, and trusting your palate—you transform a meal into a sensory narrative. Whether you’re savoring a glass of crisp Assyrtiko with seared scallops or a velvety Barolo alongside truffle risotto, each pairing tells a story: of land, of craft, of tradition, and of personal taste.

The tools and best practices provided here are not meant to restrict you—they’re meant to empower you. Use them as a foundation, then explore beyond them. Ask questions. Try the unexpected. Let the sommelier guide you. Take notes. Return again and again.

Purple Pig is more than a restaurant. It’s a destination for those who believe food and wine are not mere sustenance, but art forms meant to be shared, savored, and celebrated. With this guide in hand, you’re no longer just a diner—you’re a participant in that tradition.

So the next time you sit down at Purple Pig, don’t just order a bottle. Choose a moment. A memory. A harmony.