Pizza Logs & Pinot: A Buffalo Bar-Snack Wine Guide

Buffalo's bar food is rich, salty, fried, and proudly regional. Here's a wine pairing for every staple — from pizza logs to sponge candy.

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Pizza Logs

Pepperoni and mozzarella deep-fried in egg roll wrappers. A Buffalo invention from Joey's Pizza Logs in Lewiston.

Pair with: Lambrusco. Yes, the slightly sparkling Italian red. Light tannin, refreshing acid, fruity enough to keep up with marinara dipping sauce. Cleo Lambrusco or Medici Ermete around $15.

Friday Fish Fry

Beer-battered haddock, fries, mac salad, rye bread. Buffalo Catholicism in food form.

Pair with: Sancerre or unoaked Chardonnay. The crisp acidity cuts through batter and tartar sauce. See our Sancerre selection.

Charcoal-Grilled Hot Dogs (Ted's, Schwabl's)

Snappy casing, char marks, mustard and onions on a toasted roll.

Pair with: Beaujolais (Cru, not Nouveau). Light, juicy, food-friendly red — perfect with grilled meat. Look for Morgon or Brouilly under $25.

Sponge Candy

Buffalo's confection — caramelized sugar centers in dark chocolate. Watson's, Fowler's, Parkside Candy.

Pair with: Tawny Port. The toffee-and-nut character of Tawny matches sponge candy's caramelized interior almost perfectly. Browse Port →.

Beef on Weck

Buffalo's most famous sandwich.

We wrote a whole guide: Best Wine to Pair with Beef on Weck →

Loganberry

Buffalo's regional soft drink. Tart, fruity, not actually wine-pairable.

Pair with: Vodka. Loganberry vodka is a Buffalo summer essential. 2 oz vodka, 4 oz Aunt Rosie's, lime wedge. Done.