Wine to go with greasy snacks

Snacking really means just one thing: it makes you incredibly thirsty. So what’s best to drink with such a greasy snack? Well, if you really want to snack in style, simply pour yourself a nice glass of wine.

Wine as a ‘responsible’ thirst quencher
Whether you’re snacking on fries with caviar, some tasty Fish & Chips, or fries with mayo and a frikandel, they have one thing in common: the deep-fried-food thirst soon follows. At such a moment, a Coke seems like the obvious choice. But the many sugars in soft drinks only increase your need for salt and fat. Think of the average fast-food American and you immediately understand the consequences. And that’s despite the fact that wine can make things so much better. Snacking with wine makes the food feel less heavy, quenches your thirst and – not unimportantly – suddenly feels a whole lot less bad.

Mushy mouthfeel & bubbles
When deep-fried the right way, snacks are often less greasy than you might think. Light, fruity wines go perfectly well with them. At most, the differences between a kroket, kibbeling or, for example, a kaassoufflé call for some nuance when finding the right match.

Sauces also affect the aroma, flavour and so-called ‘mouthfeel’ of greasy food. Fries with a sauce based on olive oil, cream or egg yolks taste fuller than fries without. Such a layer of fat goes beyond flavour alone: it leaves a creamy coating in your mouth. Wines with a little more body and power are better here.

Play it safe and choose something sparkling; it’s guaranteed to be perfect with fried and salty food. Dry, or with a (slight!) touch of sweetness, which makes the saltiness milder and more subtle. But there’s more than bubbles alone.

Its spiciness, for example, pairs well with the controversial frikandel with curry.

From frikandel to kaassoufflé
With Flemish-style fries, drink a white Rhône or Soave that isn’t too fruity. South African Pinot Blanc is delicious with classic Fish and Chips. Adding ravigote or hollandaise sauce suddenly makes a mature Chardonnay (one from the Mâconnais), a Verdicchio or a dry Alsatian Pinot Gris a better alternative.

Or rosé, which is fun too. Its spiciness, for example, pairs well with the controversial frikandel with curry. A spicy combination that also gets along well with Austrian Grüner Veltliner. Choosing a kroket or kaassoufflé? Then go for a red Beaujolais (Villages), a Swiss Fendant, or simply return to Pinot Blanc.

The Cheeseburger Red
None of these wines should be too austere, too acidic or too drying. A friendly, fruity wine will usually do the trick. Only cheeseburgers, fries with beef stew and kapsalon call for heavier artillery. Perhaps a bombastic, sun-ripened red. I haven’t dared try it yet, but who knows, this American Cheeseburger Red might just be the perfect match.