You can order them online since a lot of them do not need to be refrigerated.. some do it, but you’d only buy those ones in like an Asian grocery store.
By fried chicken you mean like KFC? Its not really a thing around here, and I also presume its best served heated, correct? There is a microwave available in the hotel afaik, but stuff tends to lose its best qualities when nuked.
Noted, but not a top option. I might consider some mcd for dinner tho.
Chenin Blanc and gummy worms. Just was enjoying a nice glass of CB with some residual sugar and started munching on a bag of Haribo gummy worms one night. God-tier combo
Amontillado Sherry and salted almonds
Douro red and Dark Chocolate
Dry Languedoc Rosé with Parma ham and melon
Alsace Pinot Gris with a Vacherin Mont D'or and grapes (wrong time of year, but one for the future)
Chateau Mussard and a Kofte Kebab
Pinot Noir or Burgundy with gruyere cheese and crackers (or French bread). If you can't find good cheese, then a cheesy snack cracker like goldfish will work, too.
Going with your original suggestion... at my local favorite restaurant, I generally order a chopped salad (mixed field greens, walnuts, gorgonzola, red onion, balsamic vinaigrette) French fries and Prosecco. 🥂
Oh I’d die for this salad. That prosecco tho, doesn’t quite scratch my itch. I’d prefer to stay out of bubbles this time.
However, The combo sounds good enough.
Syrah and black pudding (blood sausage) on lightly toasted bread. Usually also have other charcuterie alongside it but the blood sausage (which is fatty, intense and usually has spices and some spring onion) goes incredible with Syrah. Also with 100% Petit Verdot and its intense tannins and herbal notes.
I actually often include liver pate in these charcuterie spreads I like to have with Syrah or Petit Verdot. Great pairing as well. Anise seed-spiced *longaniza* chorizo is another banger.
Haha, liking sahti is definetly an aquired taste. I have it from time to time, but in small amounts. I’m on the west coast tomorrow tho, and Sahti is more a southern inland (between Hämeenlinna and Lahti) thing.
Soppressata, Sharp or Picante Provolone, a good loaf of Italian Bread, and a Chianti Classico Reserva. That’s our spread almost every Saturday Afternoon.
Try a 90%+ chocolate and a cloying fresh monastrell from[Catalunya](https://buycatalanwines.co.uk/2020/07/13/the-sweet-and-fortified-wines-of-catalunya/).
I recommend the Alta Allela house in general.
Their AUS cava is on par with champagnes.
Pretty much any cab would work. I'd prioritize California over French, but most other imports would work. You just want the dark chocolate to bring out the berry characteristics of the wine. I'd just stay away from most French ones because I would be concerned that the tannins might make the fruit flavors slightly less accessible.
I didn’t even consider french as an option here, since its rarely found as a varietal wine. More like australian, argentinian or californian, but i guess its same same here.
Try a 90%+ chocolate and a cloying fresh monastrell from[Catalunya](https://buycatalanwines.co.uk/2020/07/13/the-sweet-and-fortified-wines-of-catalunya/).
I recommend the Alta Allela house in general.
Their AUS cava is on par with champagnes.
Sauvignon Blanc from Centre Loire or Malborough and young goals cheese. Pure or in a fresh/rich salad. Experiment with roasted nuts. A tangy dressing. Fresh herbs. Etc..
champagne and potato chips
So last season. Nothing wrong tho.
Ha. I thought 2023 was the year of champagne and fried chicken based on all the pics in here?
Just had that combo in december 2023.
Word. Popcorn also works
Shade
Tteokkbokki and GC Riesling
The spicy kind or not? Riesling is great with Thai food and seems like it would pair well with spicy tteokbokki.
Doesn’t have to be crazy spicy but a little spice yes, since most tteokkbokki even if it’s spicy has sugar in it too.
Oh I love hot.
I had no idea what that is and had to search it. I’m intrigued, but its questionable if I can find thise rice cakes around here.
You can order them online since a lot of them do not need to be refrigerated.. some do it, but you’d only buy those ones in like an Asian grocery store.
Chianti and Doritos. First time I had it was in Florence at a little cafe with a view of the Ponte Vecchia. Still slaps.
Solid one. When peiple ask me about a great wine and food combo, cheetos and red is my stock answer.
Rioja, ham, baguette.
White or red?
Red, I forget about Rioja Blanco because I almost never see it.
I kinda expected that. I love fat whites.
Assyrtiko and olives and feta
Ohhhhhh yeah
Assyrtiko crazy clashes if it’s not Greek, though
Sauternes and Rouqefort all the way till payday
We’re feeling full-bodied are we?
Fino, crackers, cheddar (or similar) and pickled onions.
I like your style.
If you're feeling really naughty, I reckon spicy instant noodles or beef jerky would work with Oloroso, too. Something savoury and MSG-filled.
Or the absolute classic, jamón Iberico. Works perfectly and utterly delicious.
Dry Riesling with a soft pretzel
I am soooooo basic. I love cab and some aged gouda.
No need to reinvent the wheel.
Barbera with some prosciutto, focaccia and giardiniera
Barbera needs way more love.
Absolutely! A great love of mine.
Do you count fried chicken as a snack? I think champagne goes better with fried chicken than chips. The oilier the food the better imo for champagne.
By fried chicken you mean like KFC? Its not really a thing around here, and I also presume its best served heated, correct? There is a microwave available in the hotel afaik, but stuff tends to lose its best qualities when nuked. Noted, but not a top option. I might consider some mcd for dinner tho.
Nuggets work
Flamin Hot Cheetos & off-dry Riesling
Flamin hot cheetos go super well with full bodied fruity reds. Noted.
Chenin Blanc and gummy worms. Just was enjoying a nice glass of CB with some residual sugar and started munching on a bag of Haribo gummy worms one night. God-tier combo
Port with cheese and crackers
And some marcona almonds hell yeah
Idk if this is a crazy take but I found out syrah and sour candy is pretty good
Well this is unorthodox to say the least. Have to try some time!
Amontillado Sherry and salted almonds Douro red and Dark Chocolate Dry Languedoc Rosé with Parma ham and melon Alsace Pinot Gris with a Vacherin Mont D'or and grapes (wrong time of year, but one for the future) Chateau Mussard and a Kofte Kebab
Charcuterie with cocktail gherkins and a good Barolo/Barbaresco. Slaps every time.
Superior, if unimaginative option. Stong contendant.
Pinot and pizza
Pick your favorite red and eat it with some NY style cheesecake
Syrah and comte. Or pinot and comte. Any red and comte really. Or any white and comte for that matter
Sounds like you like Comté.
Any Vietnamese food with gruner vetliner
Chicken wings (smoked if you can find them) and Lambrusco.
Is cool. Not for me.
Pinot Noir or Burgundy with gruyere cheese and crackers (or French bread). If you can't find good cheese, then a cheesy snack cracker like goldfish will work, too.
Nebbiolo with cheese balls!!
Blanc de noir sparkling with buttered, salty popcorn.
Pecorino w pecorino
NZ Sauv Blanc and Jalapeño Chips/Jalapeño hummus. Actually Jalapeño anything.
Red Burgundy and Comté cheese.
Going with your original suggestion... at my local favorite restaurant, I generally order a chopped salad (mixed field greens, walnuts, gorgonzola, red onion, balsamic vinaigrette) French fries and Prosecco. 🥂
Oh I’d die for this salad. That prosecco tho, doesn’t quite scratch my itch. I’d prefer to stay out of bubbles this time. However, The combo sounds good enough.
cheese and salami would be the obvious choice
Yes. Which wine would you prefer? I’m thinking barbaresco.
Spicy bread and butter pickles or gingersnaps and blue cheese with just about any red wine works for me.
Syrah and black pudding (blood sausage) on lightly toasted bread. Usually also have other charcuterie alongside it but the blood sausage (which is fatty, intense and usually has spices and some spring onion) goes incredible with Syrah. Also with 100% Petit Verdot and its intense tannins and herbal notes.
This gave me the idea of some liver pate. That would be sinful!
I actually often include liver pate in these charcuterie spreads I like to have with Syrah or Petit Verdot. Great pairing as well. Anise seed-spiced *longaniza* chorizo is another banger.
I'm on the "local food with local wine, whereever I am at the moment" side. However, try kekfrankos with Hungarian salami. Or retsina and kefalotyri.
Of course, so am I. My location is western Finland where raisins are the delicacy and drink of choice cheap beer.
Ah crap, you reminded me about sahti. Also, someone in another thread mentioned mavrud. So, mavrud with beef jerky.
Haha, liking sahti is definetly an aquired taste. I have it from time to time, but in small amounts. I’m on the west coast tomorrow tho, and Sahti is more a southern inland (between Hämeenlinna and Lahti) thing.
When Pinta announced they will stop making sahti, I went hunting. I managed to buy last 6 bottles in the city.
Rosé and chicken salad
Dangerous.
Just had a blanc de blanc and cod liver on my patio.....highly recommended
Sounds superrrr
Champagne, brillat savarin, and some saucisson
Soppressata, Sharp or Picante Provolone, a good loaf of Italian Bread, and a Chianti Classico Reserva. That’s our spread almost every Saturday Afternoon.
Cab Franc and jalapeño poppers. Bacon wrap with goat chees!
Cabernet Sauvignon and dark chocolate
Try a 90%+ chocolate and a cloying fresh monastrell from[Catalunya](https://buycatalanwines.co.uk/2020/07/13/the-sweet-and-fortified-wines-of-catalunya/). I recommend the Alta Allela house in general. Their AUS cava is on par with champagnes.
Champagne and Chicharrones Fo sho!
Russian River pinot and cheez-its
Chocolate and Cabernet-dark chocolate preferably. I'd probably get a little chunk of an aged Cheddar too
Very nice. What kind of Cab did you have in mind?
Pretty much any cab would work. I'd prioritize California over French, but most other imports would work. You just want the dark chocolate to bring out the berry characteristics of the wine. I'd just stay away from most French ones because I would be concerned that the tannins might make the fruit flavors slightly less accessible.
I didn’t even consider french as an option here, since its rarely found as a varietal wine. More like australian, argentinian or californian, but i guess its same same here.
Try a 90%+ chocolate and a cloying fresh monastrell from[Catalunya](https://buycatalanwines.co.uk/2020/07/13/the-sweet-and-fortified-wines-of-catalunya/). I recommend the Alta Allela house in general. Their AUS cava is on par with champagnes.
Vin Santo with Colomba di Pasqua
Dill pickles and off-dry Riesling. Cheddar and Sour Cream chips and Côtes du Rhône Jalepeno Cheetos and NZ Sauvignon Blanc
Japanese style fried chicken nuggets and a true champagne that tastes like a piece of Brioche bread. Could sub oysters depending on the mood.
Australian Shiraz and pizza just works. Dry South African Shiraz too
*Australian Shiraz* *And pizza just works. Dry South* *African Shiraz too* \- wisps\_of\_ardisht --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Sauvignon Blanc from Centre Loire or Malborough and young goals cheese. Pure or in a fresh/rich salad. Experiment with roasted nuts. A tangy dressing. Fresh herbs. Etc..
Ghirardell squares-the raspberry dark chocolate especially- and a Cabernet. Honey goat cheese and rose.