Saturday, November 24, 2007

BBQ Potato Chips and Chateau D'Oupia: A Pleasant Party Pairing

Today's writing will divulge one of my most riveting and haute wine-food pairings experiences, ever. Consider yourselves very lucky, for this is a high level secret that will likely never be explored in the wine press. It's only discussed among professionals. That’s what I overhead, anyway.
First, a little background: my husband and I moved to a new apartment recently. As I'm sure many of you have discovered, moving, unpacking, and the process of trying to find where the only sharp knife was packed does not inspire culinary production. In fact, it quickly instigates mass consumption of fast and/or convenience food. I don’t want to cook when I’ve been packing boxes all day, and my husband doesn’t want to cook after watching my unpack boxes all day. Its so tiring. We can’t find the fridge.
Now, fast or convenience food (otherwise known as “junk”) is the type of food that I try not to introduce too often into my diet. Sadly, the reasons for this choice have less to do with health and more to do with my addictive eating habits. I'll just come out and say it: I am a chip junkie. And a cheeto junkie. And a cheese puff addict. In short, if a huge bag of leftover chips are sitting in the kitchen cabinet from our first meal in the house, they're going down. I just don't stop. I try to keep them out of the house.
Yet sometimes their addictive delicious, salty crunch gets through the door, and my will power goes out. The result of such a time is this fantastic pairing:
KFC BBQ chips and Chateau d'Oupia wine
KFC BBQ chips, are well, very salty and sweet and habit forming, and Chateau d'Oupia is one of my favorite under $15 bottle of wines composed of Syrah, Carignon and Grenache (typical Rhone Valley inspired blend). Note to readers: the Minervois, Langedoc region produces some of the best reds sold for the least money in your local wine shop. They’re often, as is the Oupia, smoky, brooding, peppery, and stock full of dark lush berry fruit.
Now, I had the chips with a deli sandwich. But the magic was really the Oupia and the chips together. I like to think its because, like the chips, the Oupia is smokey, a touch sweet, and spicy. True, the Oupia’s flavors come from oak and the grape, and not chemical enhancers like the BBQ chips, but that’s not stopping the match made in America. Superb. Dangerous. The perfect excuse to crash a frat party with fine wine.

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