Come on, admit it. You occasionally crave junk food. But what to drink with it?
Okay, perhaps beer or pop. But there’s too much sugar and too many calories in pop and beer is rather filling.
Have you considered wine? Yes, indeed, you can pair wine with a variety of junk food!
From an earlier Frog Blog, remember that pairing is all about creating balance/harmony on the palate. You can either compliment the flavours of the food and the wine (sameness) or contrast them (difference).
After doing a little research (including personal tastings … my job is so hard), here are some suggestions:
Popcorn (buttered) with buttery Chardonnay or Champagne
Why? The acidity of these wines will balance the butter/fat and the butter of the popcorn will accentuate the subtle nutty notes of an (oaked) Chardonnay.
Potato Chips (plain) with unoaked Chardonnay (Frogpond Farm Organic), Pinot Grigio (Frogpond Farm Organic) or Sauvignon Blanc
Why? These wines stand up to the saltiness. Wines are acidic and chips are salty, so this is a contrasting pairing and opposites attract!
Potato Chips (BBQ) with Pinot Noir or Zinfandel
Why? Can you say umami!? BBQ chips contain yeast extract which when combined with earthy Pinots or Zins creates a delicious savoury taste sensation.
Potato Chips (vinegar) with Sauvignon Blanc or Gamay (Frogpond Farm Organic)
Why? These wines have high acidity that complement the vinegar but also add fruit to round out and balance the flavours.
Corn Chips (and Salsa) with dry Riesling (Frogpond Farm Organic), Pinot Grigio (Frogpond Farm Organic) or Sauvignon Blanc
Why? These wines will moderate the spiciness of the salsa and stand up to the saltiness of the chips.
Doritos (Nacho) with Cabernet-Merlot (Frogpond Farm Organic)
Why? This wine with a combination of fruit and earthiness contrasts the spicy, nacho cheese flavour to create balance.
Cheetos with Cabernet Franc (Frogpond Farm Organic)
Why? Similar to the BBQ chips and Pinot Noir pairing, the salty-cheesy Cheetos compliment the savoury profile of this wine.
Peanuts (dry roasted, salted) with Sparkling wines (Champagne, Cava, Prosecco)
Why? Bubbles and salt are a match made in heaven!
Cashews (salted) with Pinot Grigio (Frogpond Farm Organic) or Sauvignon Blanc
Why? These lean wines will contrast the rich nuts and create harmony on the palate.
Jelly Doughnut with Rosé (Frogpond Farm Organic)
Why? Matching the fruity notes of this wine with the fruit filling of the doughnut is a good start, but the light tannic bitterness on the finish of the wine will also cut through the sweetness.
Brownies (bittersweet chocolate) with Merlot (Frogpond Farm Organic)
Why? The intensity of the chocolate (earthy, bitter, fruity, roasted, nutty notes) calls for a deep, red wine with concentrated fruit notes such as Merlot, while the cocoa butter of the chocolate decreases the tannic grip of the wine.
And now for my personal favourite …
Gummy Bears (preferably Haribo) with Chenin Blanc or dry Vidal (Frogpond Farm Organic)
Why? Peach, citrus, and floral flavours of Vidal match the bright fruit flavours in the gummies while the wine’s racy acidity cleanses the gelatine from your palate.
What are your favourite pairings with junk food? Please leave a comment.
Frog Blog ~ Are There Raspberries in My Wine?
