Sometimes the classics cannot be bested. I?m falling back on an old favorite with fried chicken: Champagne.
And to Drink?
- Eric Asimov, the wine critic for The New York Times, suggests a drink pairing for one of the week?s recipes.
If you gasp at the incongruity, consider the sensory evidence. Dry, fizzy, savory wine goes beautifully with nutty, salty, peppery chicken, especially if fried in peanut oil. Don?t want to pay Champagne prices? No worries, but stick with bubbles, as long as the wine is dry and bracing. Sparkling Vouvray? Fine. Cr?mants of Alsace, Jura or Burgundy? Very good. Prosecco might be a bit too fruity, but cava, Franciacorta and even good dry Lambrusco will be just right. (Of course, you can?t go wrong with pilsner, either.)
What would you pair with this recipe for fried chicken? Post your suggestions in the comments section.
Source: http://dinersjournal.blogs.nytimes.com/2013/05/14/for-fried-chicken-a-bubbly-companion/
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