It might sound crazy, but don’t knock it until you try it.
To fully explain… Any student who attends the Culinary Institute of America takes a three-week intensive wine studies course. By far my favorite class – right up there with baking & pastry. And while our instructor, Steven Kolpan, focuses mostly on wine and food pairings for fine dining, he is also notorious for claiming that Cheetos are an absolute knockout with sparkling wine. So of course, I had to see for myself.
It is completely awesome, and a great way to usher in a lovely Spring sunset. By why does this work, you might wonder? Generally, salty, smoky and spicy foods pair well with the cutting acidity and restrained fruit notes of a sparkling wine. And so do bold cheeses (even the artificial ones). So the whole cheezy chips thing isn’t that farfetched. To wax poetic, the crunchy little twigs of goodness bring out the subtle fruit of the wine.
Since I was feeling particularly rebellious, I also picked up a small bag of my personal favorite, Cool Ranch Doritos (then found a foreign set of sticky fingers in it). Basically, if it ends in “os”, the pairing will most likely succeed.
And there are only two simple rules – make sure the sparkling wine is dry (a Brut) not sweet, and buy the biggest bag of Cheetos you can find.
Sadie Mae’s Dogtography
She takes after me, willing to go to great lengths to wrap her lips around the cool flavors of ranch.