September 3, 2005

Wine and Fast Food - A Match Made in Heaven?

Matt Hopkins at has hit on a combination I can really get behind with his article Pick Wine for Fast Food. He recommends the pairing of the grape and the french fry (among other things) and offers suggestions for perfect combinations.

Even though I'm an avid reader of wine magazines, a veteran of wine club tastings and known among my friends for my improper thoughts, it still took time for me to concoct the odd idea to combine my two vices: A wonderfully deep fruity zinfandel would be just about perfect with my new favorite mushroom Swiss burger (I'm a sucker for those "limited time" sandwiches, too). The wine's peppery plums, hints of herb and a strong currant nose fit so well with the rich mushroom reduction, subtle creamy Swiss paste and firm sesame bun that for a moment I could not remember the reason they weren't delivered through the window of my car as a packaged meal deal.

A couple of his recommended pairings include:

Wine: 2000 Ravenswood Zinfandel Vintners Blend
Why it works: This fruity wine is good at cutting through the fat and adding a little punch to the sandwich. Another option: A simple bordeaux, which would serve the same function with a bit more herb and a lot less fruit.

Wine: 2003 Vina MontGras Cabernet Sauvignon Syrah Reserva
Why it works: This blend, which would go nicely with just about any food with a bit of kick, seems especially designed for the spicy grilled smack-in-the-taste-buds that this wrap's hot sauce provides.

Wine: 2003 Domaine Puech Cocut Merlot, Vin de Pays d'Oc
Why it works: The acerbic, earthy table wine is a perfect pair for the dry spice on the chicken. Most syrahs and some Italian wines would also partner well, but the Puech Cocut tends to be a better bargain.

Maybe it's time for us here at Liquor Snob to team up with the folks over at Fast Food Fever and find some great combinations of our own.

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Posted by Jake Jamieson at September 3, 2005 3:18 PM
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