Comments on: Buttermilk fried chicken waffles – impossible wine pairing?

By: Phillippe

Phillippe — Tue, 17 Aug 2010 03:28:04 +0000

It matches best with a Sugar Hill Ale. But in wine paring, one must consider the syrup used. If you use the good stuff – heck yes Schrams is the ticket. But we like a Trimbach Riesling with our version if wine is insisted upon.

By: Stu Wilde

Stu Wilde — Thu, 27 May 2010 08:56:09 +0000

It’s funny, I initially thought about a big, fat OR Pinot Gris and lo and behold, towards the bottom of the comments, others shared my view. Sticking to American wines (believe that was our charge) I would go off the reservation and find a Dolcetto or sparkling rose with a bit of RS.

By: Venditavinoitaliano

Venditavinoitaliano — Fri, 16 Apr 2010 08:36:48 +0000

I’m italian, thus i just don’t wanna think of the taste of a dish like that.
But if you still wanna eat that with a good wine the pairing is in fact quite easy.
What are the wine’s characteristics we need: medium sweet taste, great aroma, persitence, acidity, degreasing power and tannins.
The best pairing is an Italian traditiona method Rose Spumante, or a rose champagne if you like.

By: Jon

Jon — Tue, 13 Apr 2010 04:02:43 +0000

This is clearly a Champagne play – it would work for a number of different reasons. Far from impossible.

By: DAVEA

DAVEA — Sat, 10 Apr 2010 12:12:14 +0000

Sparkling red – is my vote.

By: Peter Trinkle

Peter Trinkle — Fri, 09 Apr 2010 19:55:04 +0000

It goes really nicely with the Pinot Gris they have on the wine list. Also, it’s 50 feet from my house, so please tell me if you are going to check it out!

By: Frank

Frank — Fri, 09 Apr 2010 17:49:35 +0000

Sherry. Fino, or manzanilla.

By: jason carey

jason carey — Fri, 09 Apr 2010 17:24:13 +0000

Oregon Pinot Gris

By: jasonwh

jasonwh — Fri, 09 Apr 2010 14:56:10 +0000

I’ve tried both a Dashe Zin and an Oregon Pinot with this dish. The Zin picks up the spices, and the pinot brings out the waffle.I might even try a Washington Syrah with it next time.

BTW, Doug probably has the best Pacific Northwest selection in town.

By: Robin C

Robin C — Fri, 09 Apr 2010 01:14:41 +0000

Given that I don’t eat fried chicken and if I did I would never eat it with waffles, I’m going to say my first choice would be Prosecco, and for the American choice: an Oregon Pinot Gris.

By: Taylor Eason

Taylor Eason — Thu, 08 Apr 2010 20:42:29 +0000

With the gobs of sweet and savory going on, I’d reach for something with a little sweetness and a dry finish: Schloss Vollrads Kabinett. Or, maybe a red, white and blue bubbly: J Vineyards Brut Rose. Everything rocks with sparkling!

By: Carolyn Madson

Carolyn Madson — Thu, 08 Apr 2010 19:39:56 +0000

Oh, and by the way, I think those big oaky expensive chardonnays go just swimmingly with a bag of those crunchy neon yellow cheetos. You may laugh, but the next time your are at the gas station mart thing on the way back from a day in Napa/Sonoma give it a try.

By: Carolyn Madson

Carolyn Madson — Thu, 08 Apr 2010 19:35:41 +0000

I on the other hand am a big fan of bubbles with anything! How about Schramsberg Blanc de Blanc, a stellar producer from California? I have used fried chicken before as an example in lectures on demystifying sparkling wines and their uses with American cuisine. I think it is a classic food pairing.

By: Rick Jelovsek

Rick Jelovsek — Thu, 08 Apr 2010 19:29:33 +0000

The fried chicken part calls for a savory pairing and something that has undergone malolactic fermentation (low acid) so the Chardonnay suggestions for the Fried Chicken part are on target, but the balsamic and maple syrup sauce (sweet and sour) on the waffle tells me something with a hint of residual sugar and good acid would go better and still pair with the chicken part. I might try a German Riesling at the lower end of residual sugar but with some at least. For a red possibility I might try some fruity Cabernet Francs from Long island (slightly more acidic than most) but the proprietor might need to taste several examples. What fun!

By: Seth

Seth — Thu, 08 Apr 2010 19:04:34 +0000

We actually helped a local food journalist find wines to pair with fried chicken by eating fried chicken and pulling corks one day at our wine shop. Turns out the best match that day was a dry Torrontes from Argentina. We didn’t see that coming from all the wines we opened. Now the waffles were not part of our tasting which throws a curve ball, but I say, try a bottle of Torrontes and let us know if it still works with the dish. Thanks.