I know it may sound strange but if you think about it, you will understand that this combination can work well. Think for a moment… what we usually drink with these fatty, cheesy and fried dishes: beers and soft drinks! And, what do they all have? Bubbles! Depending on the dish, sometimes you want acidity, sometimes you need sweetness and sometimes intense fruit. Fortunately, there are endless options for sparkling wines out there and you can find exactly what you are looking for every time! I will try to make a list of my favorite junk food and their sparkling partners to help you discover your next favorite combination! Shall we go?
I can see you laughing and thinking that maybe the wine geek went crazy. If you have listened to and trusted my advice all these years you will know that I take food and wine pairing very seriously. So, listen to me, Greek souvlaki with Rose Brut Domaine Karanikas will fit perfectly. Why? Firstly, because it has enough acidity to counteract that of tomato and yogurt and at the same time as much as it needs to balance the oiliness of the dish. Secondly, it has enough fruit to put up with the spicy meat, red spicy pepper and onion. Finally, the refreshing bubbles freshen the mouth in each bite and prepare you for the next. Have I convinced you?
Take out the heavy artillery. It's Franciacorta's time! The Italian big lady has a lot in common with Champagne, such as the varieties and the second fermentation in the bottle. Brioche bread, an aromatic mayonnaise, with truffle for example, a juicy burger and other accompaniments such as fried egg, sautéed mushrooms and grated parmesan or goat cheese, will go incredibly well with the creamy mousse, the refreshing acidity and the autolytic aromas of Franciacorta. If you do not believe me, put Ca 'del Bosco Cuvee Prestige Franciacorta in your glass and you will understand.
Ok, this marriage seems like a classic. Umami, fish or seafood, spicy ginger and wasabi will go uniquely with a fruity, aromatic Prosecco, with its refreshing acidity and tickling bubbles. Keep in mind that it will go better with the delicate maki rolls or the adored California roll. A great choice is the Santa Margherita Valdobbiadene Prosecco Brut.
Now, here I will give you two options because pizza raises a lot of conversation. If you are fun of the classic Margherita then I would suggest you to choose an awesome sparkling Prosecco-like or why not a nice Debina like the one from Glinavos Winery. It can also match the twisted Margheritas with prosciutto or the bold Capricciosa, with olives, egg and artichokes. But if the above options aren’t of your preference and you fancy spicy things like pizza with Pepperoni, nduja or Calabrese salami then the solution comes from Naoussa and it is called Aphrodite Taralas Winery. This unique sparkling red from Xinomavro has structure, character, rich fruit and a suspicion of sweetness that goes perfectly with the spiciness.
Now this may seem strange to you but believe me it fits like a glove! The fried chicken that has a crunchy "bread" coating and juicy and tender meat inside, with its mayonnaise-mustard sauce, will take off next to a Champagne Blanc de Blancs such as Brut Cuis 1er Cru - Pierre Gimonnet et Fils. And the even better thing is that it will go incredibly well with the fried potatoes that accompany it, especially if they have a bit of grated Parmesan or gruyere on top.