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 What's so special about popcorn and chardonnay? Well if you don't know then you'll just have to try it! We're talking about a nice buttery oaked chardonnay here, an un-oaked chard has a very different profile.
The buttery side of the chardonnay which comes from both the oak and the stirring of the lees tends to bring out the rich buttered popcorn goodness. The corn itself can bring out the nutty side of the chardonnay creating a beautiful pairing in which both the popcorn and the wine taste better together. THAT is the ultimate goal when pairing wine with food, and it's no simple task. One way to start with wine and food pairing is to work with similar or opposite aspects of each item such as a heavy with heavy food or . You may also want to pair and think if it in terms of the 5 flavours of food. Sweet, salty, sour, savoury and bitter. With popcorn and chardonnay you are using the complimentary strategy of rich butter with the bold, big flavours of an oaked chardonnay. Another famous pairing is oysters and sauvignon blanc where you are matching the saltiness of the oyster with the acidity of the sauvignon blanc. It's like putting lime and salt in your margarita....magical! I find it easiest to start with complimentary aspects and then move on to opposing features as you get more confident. Most of all, just have fun with it and let us know when you hit on an amazing pairing! #makeitorigin #drinkgoodwine #foodwineandfun #bcwine
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