Impossible food wine pairings: chips and salsa!
We pick, you decide! That’s right, people, this is more fun than Fox News. I pick a wild and crazy food that we eat here in Amurrica, and you decide the wine pairing!
And if you think I’m going to lob a softball at you with some sorta cheese or bacon no brainer, forget it. We’re swinging for the fences here. There are no right answers, of course. So which wine has worked for you with…
Chips and salsa!
Comments are open.
(image)
Jul
16
2007
On July 16th, 2007 at 3:39 pm ,Mark Ashley wrote:
Beaujolais Villages, if you paid less than $8 for the bottle.
On July 16th, 2007 at 3:42 pm ,Ben wrote:
Pedro Domecq Mexican brandy. Lots of it.
On July 16th, 2007 at 3:48 pm ,Marta Strickland wrote:
I think it depends greatly on the type of salsa. If you are doing a mild salsa (maybe with a heavier dose of cilantro), then I’d say a grassy Sauvignon Blanc. If you are kicking up the heat, then maybe a slightly fruitier wine like a Chardonnay would balance the fire and have a hint of butteriness that would go well with the tortilla chips.
On July 16th, 2007 at 4:05 pm ,Brooklynguy wrote:
1945 Mouton Rothschild would be my pick.
On July 16th, 2007 at 4:43 pm ,JB wrote:
Picpoul de Pinet
Muscadet de Servre-et-Maine
100% Godello
All best with tomatillo/chile verde salsa
On July 16th, 2007 at 4:56 pm ,Bill Luby wrote:
1) Albariño
2) Sauvignon Blanc
3) Roussanne
4) Carta Blanca
On July 16th, 2007 at 4:56 pm ,Jeff Lefevere wrote:
A young Barbaresco–soft enough, but determined to stand tall against the salsa.
On July 16th, 2007 at 5:08 pm ,Elijah Kramer wrote:
I completly agree that it depends on the type of salsa. A light salsa verde or pico would work well with a chardonnay. However, I prefer a zin with most salsa especially if it has roasted peppers.
On July 16th, 2007 at 5:13 pm ,Dr.Debs wrote:
A Rose Cava. Sparkling wine and chips are heaven, but bruts are often too much for the salsa. So, something pink and bubbly and not too dry if you can find it!
On July 16th, 2007 at 5:28 pm ,winehiker wrote:
Ay caramba, Dr. Debs, you took “las palabras” right out of my keyboard! For me, a Rose Cava is a foregone conclusion.
On July 16th, 2007 at 7:05 pm ,M wrote:
We had a great Argentine Sauvignon Blanc tonight that would go perfectly with chips and salsa! It’s crisp, young, not overly fruity and is way too drinkable! Yum, bring on the spicy salsa!
On July 16th, 2007 at 7:14 pm ,Matt wrote:
Pinot Gris.
On July 16th, 2007 at 7:36 pm ,Dr. Vino wrote:
Great stuff! I like these ideas. I had a Premier Cru Chablis the other night and stumbled on some chips and salsa in the other room and it really didn’t work–not disastrous, just not pleasurable. Definitely needed to go either rounder, fuller, sweeter or more zingy, like the godello (nice pick!).
Great point Marta! I like your thoughts about mild to spicy. How about this for another curve ball–guacamole?! It totally changes the composition of the food since it removes the acidity of the tomato and adds a ton of fat… Mmm, fat…
On July 16th, 2007 at 9:06 pm ,Lenn wrote:
Sweeter and zingy…how about a Spatlese Riesling from the Mosel?
Seriously…off-dry riesling with salsa works my friends!
On July 17th, 2007 at 11:22 am ,Sarah wrote:
I agree with Lenn, although I might even go with kabinett. I enjoy Kabinett with items involving ketchup and LOVE it.
On July 17th, 2007 at 12:42 pm ,Mike wrote:
Brooklynguy —
The 1945 is too flabby for salsa. The 1967 Mouton is my choice.
Seriously, a cheap vinho verde
On July 17th, 2007 at 3:10 pm ,Brooklynguy wrote:
I was thinking the 67. You’re probably right. One problem though is that the 67 still needs a bit of air time to really show itself and the bright tomato flavors of salsa tend to fade with exposure to air.
Maybe it would be better to have a vinho verde, or a cremant d’alsace or de Bourgogne.
On July 17th, 2007 at 3:32 pm ,Gabrio Tosti wrote:
Rose Sparkling or Champagne.
Buona Bevuta a Tutti
http://www.de-vino.blogspot.com
On July 17th, 2007 at 4:24 pm ,Matty wrote:
A nice lip-smacking SB comes immediately to mind, though I’ve been enjoying a few vinho verdes this summer that would be great with salsa — mildly effervescent, tart. A gruner veltliner would be an interesting choice as well…
On July 17th, 2007 at 6:17 pm ,Stacy wrote:
Hate to say it but, beer! Icy cold and frothy. That said, if it’s going to be chips and salsa then keep the price point WAY down and check out Wine Blogging Wednesday at http://www.wine-girl.net/2007/07/wbw-35-roundup.html for the low down on Spanish wines under $10. Mexico and Spain may be worlds apart but some of their Cavas would be perfect.
On July 17th, 2007 at 6:29 pm ,Salil wrote:
NZ Sauvignon Blanc or Kabinett to Spatlese-level ripeness Riesling.
On July 17th, 2007 at 9:40 pm ,Joe wrote:
Thanks, Stacy, I was waiting for somebody to say Chateau Coors Lite, Non-Vintage. I would also suggest the Clos du Corona a la lime.
On July 17th, 2007 at 11:17 pm ,Kathleen wrote:
These are great comments! My wine club may be doing a meeting on food and wine pairing with appetizers, I never thought to bring out the chips and salsa. Thanks for the ideas!
Kathleen
Albany, NY
Wine and Stories from the Vineyard blog – http://www.myspace.com/gamay
On July 18th, 2007 at 1:31 am ,jasonwh wrote:
A simple inexpensive Grüner Veltliner. Tried it last night to verify…worked out okay.
On July 18th, 2007 at 10:23 am ,Karen wrote:
St Superey Savignon Blanc….enough sweetness, fullness and earthiness to balance out this wacky combination.
On July 18th, 2007 at 2:12 pm ,Sarah wrote:
I was surprised to see that someone else thought of Albarino for this one as well – thought I was one of the few! Further digging showed that http://www.riasbaixaswines.com actually recommends the pairing as well. Who knew!
On July 18th, 2007 at 3:25 pm ,William P. wrote:
I have the perfect wine – 2006 Barnard Griffin Rose of Sangiovese. Very dry, fruity with a pleasing light strawberry finish. And it also pairs well with just about anything off the grill. Fantastic summer wine!
Still available at the winery for $10.99. http://www.barnardgriffin.com
– William
On July 18th, 2007 at 7:38 pm ,Bruce wrote:
Given the wine list you are likely to find at that Mexican restaurant…..beer, beer, beer
On July 19th, 2007 at 11:36 am ,Josh wrote:
Stacy has it right I think: Beer.
If no beer, then Gabrio has the answer: a sparkling Rose. I’m partial to Gloria Ferrer Rose myself.
Lenn makes a good point about Spatlese Riesling. The only problem for me is that I’ve never had an off-dry Riesling that I actually enjoyed.
On July 19th, 2007 at 2:29 pm ,Ronan wrote:
Hey! Try a (fresh) Bugey Cerdon!
On July 20th, 2007 at 11:24 am ,Dr Vino’s wine blog » Blog Archive » Take me out to the hot dog wrote:
[…] this should be an “impossible food pairing” post, too. A double-play, if you will. So which wines do you like with hot dogs? Vega […]
On July 21st, 2007 at 4:23 pm ,sabribo wrote:
A semi-dry Riesling actually goes really well with all kinds of Mexican food (as with all spicy food), not just chips and salsa. The first time I tried the combination, it really blew me away, because my mindset was always on beer with Mexican food. The Barth Spatlese Hassel from the Rheingau is what I would recommend with it!
On July 23rd, 2007 at 4:10 pm ,el jefe wrote:
A full bodied Grenache, chilled down a little.
A Marsanne, Roussanne, or a blend of the two.
On July 25th, 2007 at 9:05 am ,Dr Vino’s wine blog » Blog Archive » Impossible food wine pairings: falafel sandwich! wrote:
[…] Continuing our fine, week-long tradition of “impossible food-wine pairings” (see chips n salsa), we pick a food that we eat here in Amurrica and you decide what to pair with it. And […]
On July 26th, 2007 at 1:37 pm ,are you serious? wrote:
a nice cheap glass of txakolina.
only if its poured from 4 feet above the glass though.
On July 27th, 2007 at 1:46 pm ,Shawn wrote:
No matter what, I would stay at or below the $10-$12 mark. Depending on the characteristics of the salsa, try one of the following:
Whites:
1) vihno verde (fantastic, very cheap summer picnic wine that goes great with nearly everything; also slightly efferevecent)
2) riesling
3) savagnon blanc
Reds (generally not as successful as white):
1) zinfandel
2) beaujolais villages
3) Some inexpensive cotes du rhones, and most any inexpensive red from Chile
On August 7th, 2007 at 7:33 pm ,Lawrence wrote:
I WOULD GO WITH A SWEET SANGRIA…………..
On August 8th, 2007 at 1:49 pm ,Dr Vino’s wine blog » Blog Archive » Impossible food wine pairings: humans versus computer! wrote:
[…] sport of it, I sent an SMS to the number with our own “impossible food wine pairing” of chips and salsa! And what did the computer reply […]
On August 20th, 2007 at 2:31 pm ,Simon Morse wrote:
This is easy for me. A crisp Sauvignon Blanc would mellow the tanginess of the salsa and provide a complimentary taste to the chips.
Beer is what I will probably have tonight, however, with my nachos, prior to the Colts game.
Go Colts!!!
On September 6th, 2007 at 5:21 am ,Dr Vino’s wine blog » Blog Archive » Impossible food wine pairings: chicken tikka masala! wrote:
[…] at foods we enjoy in America that present an impossible wine challenge! We have previously digested chips and salsa, nori, and the falafel sandwich. And now, for all the meat-a-tarians who were getting cranky, we […]
On November 5th, 2007 at 9:40 am ,Manhattan Transfer « Do Bianchi wrote:
[…] pasta was good, the pairing excellent. I’m sure that Dr. Vino would have approved (I love his “Impossible Pairings!” […]
On November 10th, 2007 at 12:41 pm ,Bossanovawitcha wrote:
I love wine with chips ‘n salsa – my favorite is definitely zin, which helps bring out the heat in the milder salsas my wife makes from scratch (she tries to keep them mild to moderate).. WA state riesling is also very nice with the warden’s garden fresh, homemade salsa.
On January 31st, 2008 at 1:19 pm ,Dr Vino’s wine blog » Blog Archive » Buffalo wings! An impossible food-wine pairing wrote:
[…] “Betting wine for football.” “Impossible food-wine pairings: chips and salsa!” Image: istockphoto.com Permalink | Share This | food and wine, wine and sports This entry […]
On April 29th, 2008 at 8:50 pm ,Burritos - impossible food-wine pairing! | Dr Vino's wine blog wrote:
[…] “Impossible food-wine pairing: chips and salsa!” “Impossible food-wine pairing: breakfast burrito!” (image; and yes, that was the […]
On October 26th, 2008 at 3:03 am ,zin wrote:
are you for real? i’m drinking a king cab 2004 (alexander valley) ($25) and it is great with chips and salsa. however, i am mexican from southern california so what isn’t great with chips and salsa? stop with all this wine snobbery already!!!
On December 21st, 2011 at 3:46 pm ,barbara wrote:
I’d say “more fun” than MSNBC. That’s the hoot.
On February 1st, 2013 at 9:49 am ,Wine closing in on beer among Super Bowl viewers | Dr Vino's wine blog wrote:
[…] many of our “impossible food-wine pairings.” So, from the archives, here they are: * Chips and Salsa * Buffalo wings * Seven-layer dip * […]