French fries: impossible food-wine pairing?!
First time here? Check out the "site highlights," send in a question, subscribe to the latest posts by RSS, daily email, or free monthly updates by email (right sidebar). Thanks for visiting!
I poured a Loire cab franc at an event recently and suggested that it would go well with fatty food, some roasted chicken perhaps. Someone asked, “How bout fries?”
I’d never thought about pairing wine with fries! So, I ask you, is it … impossible?!? Hit the comments with your suggestions! And please note whether your wine suggestion considers either ketchup or mustard–or (UPDATE, for European readers) mayo!
(image)
Apr
17
2008
One of the "seven best wine blogs." 
One of the three best wine blogs
On April 17th, 2008 at 8:29 am ,Sonadora wrote:
Sparkling wine! I like it best with a brut sparkler, and fries hot out of the oven just sprinkled with salt. It works like Champagne with hot salted popcorn.
On April 17th, 2008 at 9:53 am ,Dr. Debs wrote:
I’m with Sonadora. Hot french fries, salt (no ketchup), and champagne. Yummy.
On April 17th, 2008 at 10:46 am ,ML wrote:
Hello from Chicago, Tyler. I am using the anonymity of initials in order to express a dark, secret love: a crisp sauvignon blanc and thin fries with mayo (or fresh goat cheese).
On April 17th, 2008 at 1:32 pm ,Sarah wrote:
I once paired French fries with a crisp riesling–impeccable! Perfect acidity balance
On April 17th, 2008 at 1:47 pm ,Ivan wrote:
Navaelus Cabernet Merlot (Spain!) with a mustard soup (yep soup with wine!)
Greetings from Holland!
Ivan.
On April 17th, 2008 at 2:20 pm ,Lar wrote:
I’m doing the very thing as I type. We call ‘em chips, they’re in the oven as a Verdejo from Rueda cools in the fridge
On April 17th, 2008 at 2:33 pm ,Weston wrote:
does it pair with the mayo you use. European Style none of this Catsup crap ^_^
On April 17th, 2008 at 3:24 pm ,simon wrote:
Its got to be Champagne with fries!!!
I am new to this ‘Blogging’ and have been suprised and pleased to read the articles talked about on this site. The passion for wine etc is fab!! Great work, keep it up.
On April 17th, 2008 at 3:47 pm ,Gabrio Tosti wrote:
A Lambrusco Salamino di S Croce possibly traditional method like the Saetti one. Lambrusco was born to pair greasy and rich food, with low alcohol fresh fruits and light bubbles to clean your mouth.
Buona Bevuta a Tutti
http://www.de-vino.com
http://www.de-vino.blogspot.com
On April 17th, 2008 at 8:40 pm ,cma wrote:
This one isn’t even difficult.
You have to go with nice yeasty Champagne. I think that I would be partial to Pierre Peters BdB, especially if you serve the fries with mayo!
On April 18th, 2008 at 1:45 pm ,Dr. Vino wrote:
Yes, indeed, champagne is a great way to go with this one. Salt, fat–the fries are just like popcorn, which also works well with champagne. Trashy food, superlative drink: gets the balance just right. Oh yeah, then there’s that thing about the bubbles and acidity.
I just got back from lunch where there were some excellent fries and I kept wondering where was my glass of bubbly.
On April 18th, 2008 at 5:09 pm ,Tyler wrote:
I’ll join the herd; yeasty champagne (gee, this is becoming a theme when I answer these “impossible food-wine pairing” posts!). The more toast the better — and one with a nose of bread dough would be the best!
On April 19th, 2008 at 1:21 am ,Zinny wrote:
My still wine choice would be a Gamay - one with lots of cranberries like the 2006 Edmunds St John “Bone-Jolly” or the 2005 Domaine de Chapelle des Bois Fleurie that I had this evening (sadly, no fries).
My sparkling wine of choice would be Tosti Sparkling Pinot Grigio . . or if there were hambugers involved . .The Black Chook sparkling shiraz.
On April 19th, 2008 at 12:55 pm ,East Village Wine Geek wrote:
I was actually at this really cool, fairly new restaurant called Resto the other night with some wonderful company and the cuisine is Belgian. We went nuts with the courses but one thing that was constant throughout the night were the delicious hand cut fries. I was very conscious of this as we ordered the wine. First was a riesling to start. The apps came out and there were fries among them. The riesling went wonderfully with the fries and homemade dipping sauce. Next we ordered a Gigondas for the mains and of course among the mains were those awesome, fresh, hand-cut fries and I did an isolated tasting with the wine and fries and was pleasantly surprised.
EvWg
On April 21st, 2008 at 9:45 pm ,Andrew Graham wrote:
I firmly believe wine can go with anything. Wine with french fries? Why not — especially if the fries are used as a base for a nice feta cheese or something else interesting. No ketchup.
Right now, I’d try it with a chardonnay that’s fairly neutral. For me, champagne is strictly a summer drink, but that’s always negotiable.
On April 23rd, 2008 at 12:12 pm ,Cmonkey wrote:
I totally hear the champagne, but a nice spatlese would go well, too.
I’d also say a nice fruity Barbera.
On April 27th, 2008 at 5:51 am ,mydearboy wrote:
Mayo and chips? This Europen says NO! Salt and Vinegar is the only way forward….
I like a nice cold Rousette from savoie…
On April 27th, 2008 at 3:02 pm ,warren wrote:
Fruity bubble or Beaujolais