Comments on: Fried butter: impossible food-wine pairing?!?

By: Dr. Vino

Dr. Vino — Mon, 12 Oct 2009 14:59:02 +0000

Glad some of you had fun with this one.

@Dylan – yes, been there, digested that.

We’ll try for something more traditional next time!

By: Laurie

Laurie — Mon, 12 Oct 2009 02:06:50 +0000

Must we?

By: The Wine Mule

The Wine Mule — Sun, 11 Oct 2009 20:48:01 +0000

Aw, this is too easy: Rombauer Chardonnay, the wine most easily mistaken for a dairy product.

By: Billy Smith

Billy Smith — Sun, 11 Oct 2009 14:26:43 +0000

I just tasted some chenin blanc desert wines from south africa unreal. Check out this website pardonthatvine.com…..HE is currently in South Africa and should be good.

By: Solo500

Solo500 — Sat, 10 Oct 2009 15:20:43 +0000

All kinds of Riesling would make sense with this, IMO. Also, I bet a moscato passito (Forteto Della Luja) or even some Lambrusco wd pair with the fatty yummy stuff.

By: Dylan

Dylan — Fri, 09 Oct 2009 20:37:03 +0000

Tyler, as your food-wine pairings reach greater levels of impossibility I thought I’d introduce you to the selections on this blog: http://thisiswhyyourefat.com/

By: BrentB

BrentB — Fri, 09 Oct 2009 19:50:29 +0000

Easy: this would pair perfectly with an un-oaked chardonnay to make up for afformentioned chard’s deficienies.

By: Roberto N.

Roberto N. — Fri, 09 Oct 2009 19:46:07 +0000

Some Chardonnay with a bit of ageing. Some of J.P. Brun’s or Emilian Gillet’s Macon Villages

By: Mark Ashley

Mark Ashley — Fri, 09 Oct 2009 19:12:06 +0000

What goes better with a butter bomb than lots of oak? A cord of wood should suffice.

Or drink local: Since it’s a fair in North Carolina, how about a NC viognier?

By: kelkeagy

kelkeagy — Fri, 09 Oct 2009 18:30:07 +0000

Do they serve it with a rib spreader?

By: Damien

Damien — Fri, 09 Oct 2009 18:20:32 +0000

This inspires a smart alec response. I modified only a few words from the Beacon Banjo Company’s guide to care for your banjo in the following:

* After several years of use, the grease may begin to dry out and the tuners become hard to turn. This can be corrected by removing the side thumbscrews and adding a little light oil such as 3-in-1 oil, sewing machine oil, or fried butter from the state fair.

Then of course I went to You Tube to find The Deer Hunter and the dueling banjo scene with thoughts of some clever follow up. Here is the scene:
http://www.youtube.com/watch?v=Uzae_SqbmDE

You know what? By about 30 seconds in I was as captivated by the music, the kid, and the cinematography as I was when I first saw the movie. I had also lost any desire to make an additional smart ass comment, that scene is just too impressive. It is also painfully obvious that the scene mocks the city folk as much as the country bumpkins, but I had forgotten that.

While the idea of pairing wine and fried butter does not appeal to me in the slightest, I am once again reminded of how thinking about food and wine can lead to pleasant and unexpected surprises that sometimes have nothing to do with either food or wine.

By: Steve

Steve — Fri, 09 Oct 2009 16:44:07 +0000

Perfect with a balloon angioplasty!

By: Howard G. Goldberg

Howard G. Goldberg — Fri, 09 Oct 2009 16:43:45 +0000

1. Get butter.
2. Get chilled Chablis.
3. Put butter in pan.
4. Pour Chablis.
5. Fry butter.
6. Pour butter down drain.
7. Drink Chablis.
8. Repeat.

By: David Kaye

David Kaye — Fri, 09 Oct 2009 16:30:18 +0000

Deep fried Manischewitz.

By: Gary "Iron" Chevsky

Gary "Iron" Chevsky — Fri, 09 Oct 2009 16:14:15 +0000

And why not go with a traditional sweet wine pairing like Sauternes?