Left Bank vs. Right Bank Flatbread Experiment
Last week, I did something I’d been wanting to try for months: a side-by-side comparison of Left Bank vs. Right Bank Bordeaux with food.
Not in a stuffy tasting room. Not with a sommelier hovering. Just me, my husband, our 26-year-old son, two bottles of Bordeaux, and two homemade flatbreads.
The setup:
- Left Bank: Pauillac (Cabernet Sauvignon-dominant)
- Right Bank: Saint-Émilion (Merlot-driven)
- Flatbread #1: Pepperoni with tomato sauce and mozzarella
- Flatbread #2: Mushroom and thyme with white sauce
The goal: Taste each wine with each flatbread and see what worked—and what didn’t.
And honestly? It was one of the most fun wine experiments I’ve done in a long time.
What We Did
We kept it simple. No elaborate setup. No pretense. Just:
- Pour both wines into neutral glasses (no labels visible)
- Make both flatbreads fresh
- Taste Wine 1 with Flatbread 1
- Taste Wine 1 with Flatbread 2
- Taste Wine 2 with Flatbread 1
- Taste Wine 2 with Flatbread 2
- Discuss what we noticed
No “right” answers. No studying beforehand. Just curiosity and taste buds.
This is what wine education should be: hands-on, delicious, and low-stakes.
What We Found
Left Bank Pauillac + Pepperoni Flatbread
This was the pairing I expected to work—and it did.
The Pauillac had:
- Firm tannins
- Black currant and cedar notes, some red cherry and a little smoke
- Structured, grippy finish
- That classic “Left Bank backbone”
The pepperoni flatbread had:
- Rich tomato sauce (acidity)
- Fatty pepperoni (needs tannins to cut through)
- Savory, slightly spicy flavors
Why it worked:
The tannins in the Pauillac grabbed onto the fat from the pepperoni and mozzarella. The acidity in the tomato sauce echoed the wine’s structure. The savory, meaty flavors complemented the wine’s dark fruit and earthy notes.
It was textbook. It was classic. It was exactly what you’d expect from a Cabernet-dominant wine and a red-sauce, meat-topped pizza.
Our 26-year-old son’s take: “This is the best one.” (He’s a pepperoni loyalist.)
Left Bank Pauillac + Mushroom Flatbread
This is where it got interesting.
The mushroom flatbread had:
- Creamy white sauce (ricotta and garlic)
- Earthy mushrooms (sautéed with butter)
- Fresh thyme
- No tomato, no acidity
What happened:
The wine felt heavier. The tannins didn’t have anything to grab onto—no fat from cured meat, no acidity from tomato sauce. The earthy mushroom flavors kind of… disappeared next to the wine’s structure.
It wasn’t bad. But it wasn’t magical either.
My husband’s take: “The wine is fighting the food.”
My take: The Pauillac wanted something bolder. The delicate mushroom flavors got steamrolled.
Right Bank Saint-Émilion + Mushroom Flatbread
Now THIS was the surprise pairing that made the whole experiment worth it.
The Saint-Émilion had:
- Softer tannins (Merlot-driven)
- Plum, cherry, and subtle herbal notes
- Rounder, more velvety texture
- Less “grip,” more elegance
What happened:
The wine’s softness complemented the creamy white sauce. The earthy mushroom flavors echoed the wine’s subtle herbal notes instead of competing with them. The thyme in the flatbread brought out similar herbal qualities in the wine.
It felt harmonious. Balanced. Like the food and wine were having a conversation instead of an argument.
My husband’s take: “Oh wow. This is really good.”
My take: This is what pairing is supposed to feel like—when both the food and wine become more because of each other.
Right Bank Saint-Émilion + Pepperoni Flatbread
Honestly? This worked too.
The softer tannins in the Saint-Émilion weren’t as bold as the Pauillac, but the wine still had enough structure to handle the pepperoni. The fruit-forward character (plum, cherry) played nicely with the tomato sauce.
It wasn’t as “classic” as the Pauillac-pepperoni pairing, but it was approachable, easy-drinking, and delicious.
Our son’s take: “Still like the other one better, but this is good.”
My take: If you’re not a “big wine” person, this pairing would feel less intimidating. The Saint-Émilion doesn’t demand attention—it just quietly makes everything taste good.
What This Experiment Taught Me
1. Tannins need something to grab onto.
The Left Bank Pauillac (high tannins) needed fat, acidity, or protein to shine. Without it, the tannins felt out of place.
The Right Bank Saint-Émilion (softer tannins) was more forgiving. It worked with both flatbreads because it didn’t demand a specific pairing.
Lesson: If you’re serving a big, tannic wine, give it something substantial to work with. If you’re serving a softer, fruit-forward wine, you have more flexibility.
2. Earthiness echoes earthiness.
The mushroom and thyme flatbread brought out herbal, earthy notes in the Saint-Émilion that I wouldn’t have noticed otherwise.
Lesson: If your wine has earthy, herbal, or savory notes—pair it with food that has similar flavors. They amplify each other.
3. Classic pairings are classic for a reason.
Left Bank Bordeaux + red sauce and meat = it just works. There’s a reason this pairing has been around for centuries.
But that doesn’t mean you can’t experiment. Some of the best pairings happen when you break the rules.
4. Wine education doesn’t have to be formal.
We didn’t use a scoring system. We didn’t take formal tasting notes. We didn’t overthink it.
We just tasted, discussed, and enjoyed.
And honestly? That’s more valuable than memorizing tasting notes or studying appellations.
This is what wine is for: connection, curiosity, and a damn good meal.
Try This at Home
You don’t need fancy wines or elaborate recipes to do this experiment yourself.
Here’s the simple version:
- Pick two wines that are different but related (Left Bank vs. Right Bank, Pinot Noir vs. Merlot, Chardonnay vs. Sauvignon Blanc)
- Make or order two versions of the same food (two pizzas with different toppings, two pastas with different sauces, two cheeses)
- Taste systematically: Wine 1 with Food 1, Wine 1 with Food 2, Wine 2 with Food 1, Wine 2 with Food 2
- Talk about what you notice. No “right” answers. Just honest reactions.
- Have fun. If it stops being fun, you’re overthinking it.
The Recipes
Want to try this experiment yourself?
Both recipes (below) are simple, quick, and designed to highlight different pairing principles. Make them both, open two bottles, and see what you discover.
Pepperoni Flatbread with Tomato, Black Olive & Aged Cheese
Equipment
- Baking Pan
- Pastry Brush
Ingredients
- 1 store-bought flatbread or naan
- ½ cup crushed tomatoes or simple marinara not sweet
- ¾ –1 cup shredded aged mozzarella or low-moisture mozzarella
- ¼ cup aged Gouda or Pecorino Romano finely grated
- 20 –25 slices pepperoni classic or cup-and-char
- 2 Tbsp black olives thinly sliced (Niçoise or Kalamata)
- Olive oil
- Freshly cracked black pepper
- Optional: fresh oregano or thyme
Instructions
Prepare the base
- Brush flatbread lightly with olive oil. Spread a thin layer of crushed tomatoes — less is more.
Add cheese
- Scatter mozzarella evenly, then sprinkle aged Gouda or Pecorino for savory depth.
Top
- Arrange pepperoni evenly; add olives. Finish with cracked pepper and herbs.
Bake
- Bake at 425°F / 220°C for 10–12 minutes, until edges are crisp and pepperoni is slightly rendered.
Finish
- Optional drizzle of olive oil after baking. Avoid chili oil or sugar — Bordeaux doesn’t need them.
Notes
Ingredients to Avoid with Left Bank Bordeaux
- Sweet marinara sauces
- Honey, hot honey, or balsamic glaze
- Fresh mozzarella (too wet, too mild)
- Overly spicy pepperoni
Smart Bordeaux-Friendly Tweaks
- Swap olives for sautéed mushrooms if you're not an olive fan
- Add a few anchovy fillets under the cheese (optional, but very Bordeaux)
- Finish with arugula dressed lightly in olive oil (adds bitterness to tame tannins)
Mushroom Flatbread with Thyme, Garlic & Fontina
Equipment
- Skillet
- Baking Sheet
- Pastry Brush
Ingredients
- 1 store-bought flatbread or naan Stonefire, Trader Joe’s, or similar
- 8 oz mushrooms cremini, mixed wild, or shiitake, sliced
- 1 small shallot or ½ small onion thinly sliced
- 1 garlic clove finely minced
- 1 –1½ cups shredded Fontina or low-moisture mozzarella
- Olive oil
- Fresh thyme or ½ tsp dried
- Salt and freshly ground black pepper
- Optional finish: shaved Parmesan truffle oil, or balsamic glaze
Instructions
Sauté the mushrooms
- Heat a skillet over medium-high with olive oil. Add mushrooms and a pinch of salt. Cook until well browned and moisture evaporates (important for depth of flavor).
- Add aromatics
- Add shallot and cook 2–3 minutes until soft. Add garlic and thyme; cook 30 seconds. Season with pepper. Remove from heat.
- Assemble
- Place flatbread on a baking sheet. Brush lightly with olive oil. Scatter cheese evenly, then top with mushroom mixture.
- Bake
- Bake at 425°F / 220°C for 10–12 minutes, until cheese is melted and edges are crisp.
- Finish
- Optional light drizzle of truffle oil or balsamic glaze; add Parmesan if desired.
Notes
- Brie version: Swap half the cheese for Brie added in the last 3 minutes of baking
- No-cook upgrade: Use pre-sautéed mushrooms from the deli or freezer section
If Fontina is unavailable, good substitutes (same melt + flavor profile):
-
- Gruyère (slightly nuttier)
- Low-moisture mozzarella (milder, more neutral)
- Havarti (soft, buttery, easy to find)
Short on Time? No Problem.
Listen, I get it—not everyone has time to make flatbread from scratch (even though these were incredibly quick and easy).
The good news? You can absolutely do this experiment with store-bought flatbreads from your local grocery store. I’ve seen great options in the refrigerated or frozen sections—just look for simple varieties with different toppings.
Grab a pepperoni pizza and a mushroom flatbread, pour two wines, and you’re ready to explore.
The point isn’t homemade vs. store-bought. The point is curiosity, tasting, and discovering what works for YOUR palate.
Wine education should fit into your life—not add stress to it.
What I’m Taking Away
Wine pairing isn’t about memorizing rules. It’s about paying attention.
Noticing what works. Noticing what doesn’t. Asking “why?” and then experimenting to find out.
And sometimes, the best lessons come from a Tuesday night at home with flatbread, two bottles of Bordeaux, and people you love.
That’s what actually matters.
Savour The Good Stuff,
Anne 🍷
P.S. What food experiments have you tried with wine? I’d love to hear what you’ve discovered. Reply and tell me—I read every email.
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