August 22

Fast Food Wine Pairings

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A Guide To Fast Food Wine Pairings From an Often Intoxicated Sommelier Who Knows a Thing Or Two About a Wendy’s Spicy Fried Chicken Sandwich

As a trained, certified, and often intoxicated sommelier, I’m occasionally asked about wine pairings. The idea, of course, is to find the best wine for any given dish. When done well, both the wine and the dish are elevated, opening up nuances and flavors unavailable when each is served on its own.

There are many sources to turn to when looking for standard pairings, but here I’d like to cover the non-standard pairings I discovered mostly by chance, late at night, while coming off a dinner service.

Four Must-Try Fast Food Wine Pairings 

Hidalgo “La Gitana” Manzanilla + Wendy’s Spicy Chicken Sandwich

There was a Wendy’s near my apartment that was open until 1am. If I hurried the cooks and dishwashers along, I could swing by the drive-thru right before they closed.

One night, I got my Spicy Chicken Sandwich and went home, only to realize I’d forgotten to pick up beer. Luckily I had a sample bottle of the La Gitana in my fridge I’d been ignoring.

It turns out the bright, slightly salty, and vegetal flavors of the sherry were the perfect fit for the spicy fried chicken. Get the Asiago upgrade to really make this one sing.

Cloudy Bay Sauvignon Blanc, New Zealand 2016 + Taco Bell Gordita Supreme

Some nights, I wouldn’t make it out in time to hit Wendy’s. Luckily for me (but perhaps the opposite for my digestive tract), there was a 24-hour Taco Bell across the street.

Having decided that dignity was only holding me back, I’d order the Gorditas Supreme without a trace of the hipster irony that defined so much of my daily decision-making. Another fridge sample turned out to be the perfect match with the Gordita’s regionally confusing pita-like taco shell: Cloudy Bay Sauvignon Blanc.

The lime skin and grassiness of the wine fit the Gordita’s balance of processed steam-tabled meat* and suspiciously crispy lettuce. If it’s close enough to payday, get the Avocado Ranch upgrade.

*Now with up to 88% actual meat!

Chateau Miraval Rose 2016 + White Castle Burgers

I was on the road for a Court of Masters event in Cincinnati. After the last seminar, a group of us broke away and decided to do a little studying on our own. We brought a few bottles of rosé to study, and within a few hours, we felt very well-trained—and hungry.

A quick review of the blocks around our hotel revealed the only thing open was White Castle. I was well beyond the kind of self-examination that normally kept me from eating a half dozen mini-burgers in a parking lot while drinking the fresh and zesty Miraval from a NASCAR-branded adult sippy cup we had picked up earlier in the evening.

The bright berry flavors and acidic spine were just what the onion and pickle burger garnish needed. Get another 6 mini-burger upgrade because you’re eating at White Castle and have likely given up on life.

Coutier “Tradition” Brut NV 375ml + Movie Theater Popcorn

Proper technique dictates that Champagne is opened without popping the cork—it should open with the sound of a quick kiss. Not only is this the more sophisticated way to open Champagne, but once this skill is acquired, it makes Champagne an ideal movie theater beverage.

Wanting to impress a girlfriend of mine, I snuck a half-bottle of Coutier Brut into a showing of Zombieland. We drank the Champagne through a straw while eating popcorn. The bubbles and the crunchy popcorn paired better than I had anticipated. Of course I acted cool about it, like I knew it’d work all along. Get a box of Redvines as an upgrade – it also exceeded expectations.


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About the author

Some say Jack Hott was born in a restaurant. Others say he wasn’t born at all but discovered behind a Hobart stand mixer. Wherever he comes from, he’s made a career out of only being a good enough employee to skate by in the restaurant industry since the mid-90s. Jack Hott, if that’s even his real name, has gotten lost in walk-ins, stared into the abyss of pizza ovens, spilled red wine on white linen tablecloths, and shaken cocktails he was supposed to stir. If you can find him on social media, for your own safety, please do not follow him.

About the author

Some say Jack Hott was born in a restaurant. Others say he wasn’t born at all but discovered behind a Hobart stand mixer. Wherever he comes from, he’s made a career out of only being a good enough employee to skate by in the restaurant industry since the mid-90s. Jack Hott, if that’s even his real name, has gotten lost in walk-ins, stared into the abyss of pizza ovens, spilled red wine on white linen tablecloths, and shaken cocktails he was supposed to stir. If you can find him on social media, for your own safety, please do not follow him.

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