Wine Pairings with Dutch Comfort Food: Stamppot, Bitterballen & More
Dutch comfort food + wine? Yes please. Forget the rules, here’s how to make your bitterballen, stamppot, and even fries taste even better with the perfect glass.
When we first launched Winenot, Cigdem and I knew one thing for sure: wine should feel fun, approachable, and a little bit unexpected.
We’ve both lived in the Netherlands long enough to love its cozy food culture, gezellig hé? But while Dutch comfort food often comes with a beer, we’re here to prove that wine belongs at the table, too.
So today, we’re pairing classic Dutch dishes with wines you’ll actually enjoy (and find), whether you shop at Albert Heijn, Jumbo, or your local wijnwinkel.
🥟 Bitterballen + Sparkling Wine
Yes, we love a good biertje with bitterballen, but hear us out: a crisp, dry sparkling wine (like Cava Brut or Crémant de Loire or even Champagne) is magic with that crunchy breadcrumb coating and creamy beef or veal filling.
The bubbles cut through the richness, and suddenly you’ve upgraded your Friday borrel into something a little more… fabulous. We like to keep it casual, but we can’t resist fabulous!
Why it works: Salt + fat + acidity = happy tastebuds.
🥔 Stamppot + Chardonnay
Whether it’s boerenkool stamppot (kale and potato) or hutspot (carrot, onion, and potato), this Dutch winter staple is all about hearty comfort. At the time of writing this post its summer in the Netherlands but if you know Dutch weather, you know we can still recommend a winter dish in summer. Are we right or are we right? A lightly oaked Chardonnay brings a buttery roundness that complements the mash, while still having enough freshness to balance the smoky rookworst on top. Yummy.
Pro tip: If you’re making stamppot vegetarian, try a Viognier for a floral, aromatic twist.
🍟 Frietjes met mayo + Sauvignon Blanc
We’re talking about Dutch fries with fritessaus, satay sauce (patatje oorlog), or curry ketchup: all salty, tangy, and… deliciously messy. A Sauvignon Blanc with citrusy aromas works like a squeeze of lemon, brightening every bite.
This is one of those pairings you don’t overthink… you just enjoy.
🐟 Kibbeling + Pinot Grigio
Lekkerbekje or kibbeling straight from the market? That’s a street-food classic we can’t resist. Pair it with a crisp Pinot Grigio or Albariño: the acidity cuts the fried batter and the gentle fruit notes play beautifully with the mild fish.
🧀 Kaasplank + Pinot Noir
Dutch cheese is a national treasure from oude kaas, to Leidse kaas and creamy goat cheese from the market. While many reach for port, a Pinot Noir (especially from Germany or Burgundy) is a game-changer. Light tannins, bright fruit, and earthy undertones mean you can pair one bottle across soft, semi-hard, and aged cheeses. Chill your Pinot Noir in the summer to give an extra freshness.
Our Takeaway 🍷
Dutch comfort food is humble, hearty, and gezellig. Pairing it with the right wine doesn’t make it fancy, it makes it even more enjoyable.
For us, this isn’t about breaking rules, it’s about making wine part of everyday moments, whether that’s sharing bitterballen at a borrel with friends or tucking into stamppot on a rainy Tuesday.
If you try any of these pairings, tag us on our insta page @winenot.hq, we’d love to see your take on Nederlands eten + wine! And if you want to bring some wine vibes to your kitchen or borrel table, our wine-inspired gifts are just a click away.