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July 01, 2007


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Alsatian Pinot Gris for Salt & Vinegar chips
Cote du Rhone or Pomerol for Sour cream and onion...Petrus anyone?
Shiraz or Zinfandel for BBQ chips
Barrel fermented Chard for Sour Cream & Cheddar Cheese

Not that I have spent too much time on the subject, but after spending all of my money on wine I have only a limited amount leftover for frivolous stuff like food ; )

That's an easy one. Anything greasy that would naturally go with a nice cold glass of beer translates into a sparkling wine perfectly. Forget the fancy pairing - the bubbles balance out the grease and salt and what a fantastic way to feel elegant as you wipe the grease off your fingers!

Hmm, it's been a while since I ate those chips. I can't remember how salty they were. Maybe a Sauvignon Blanc-style wine would fit, or maybe you need a dry sherry to 'fight' the salt...
Time for an experiment!

Assuming you refer to the un-ruffled variety, I'd have to say Verdelho, of course... actually, that would also apply to the ruffled kind, now that I think about it...

It pains me to say this, but the correct answer is beer.

Albarino! Muscle and acidity both, with a long enough finish to smother the vile fake-flavor after-taste!


I'm with Andrew. Cava all the way. Maybe Cava rose?

I'm thinking a dry rose or an alsatian riesling.

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