What wine would you pair with sour cream and onion potato chips?
Posted
July 1, 2007 by Lenn Thompson in
News & Events
We’re still upstate visiting my in-laws, but I was thinking last night as I stuck my hand into a bag of sour cream and onion potato chips: What wine would go with these?
I didn’t have my wine cellar at my disposal, so I wasn’t table to test any theories, but I was thinking that gruner veltliner or sauvignon blanc would work. Both have the acidity to stand up to the greasy fried chips and the herbaceousness to complement the fake onion flavors.
What would you drink with these chips?
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!
Cava.
I’m with Andrew. Cava all the way. Maybe Cava rose?
I’m thinking a dry rose or an alsatian riesling.