Our always entertaining PA/EA/gal-who-get-things-done, Lisa, came into HQ with a tub of sweet chilli popcorn the other day. Thrusting it into the air in front of us she said “Here…match THAT with a wine!”We kinda looked at each other and said,”Well, okay.”
“Here, you do it.” Ryn said, eyes darting.
“Nuhu, it’s yours” I replied.
Now, if you know one thing at all about us, it’s this. We love sugar…let me rephrase. We have a love/HATE relationship with sugar and these little morsels looked like the devil with no attempt at a disguise! The “sweet chilli” monika is a bit of a misnomer too, these tid-bits are more like a popped corn-kernal that has taken a long, warm bath in a tub of caramel and freshened up with a spritz of chilli. Tempting and seductive, these sugary bites were just waiting to make their permanent home on our thighs.
However, it was time to take one for the team and crack open the pack. Here are our thoughts on Lisa’s challenge:
Ryn & Cordie’s rule #13 - Chilli clashes with oak, so avoid anything that’s been on oak.
Ryn & Cordie’s rule #7 - How sweet it is! A sweet dish, or desert will make wine taste drier, more acidic and less fruity, so make sure your wine is always sweeter than the dish you’re serving. Or go for bubbles! They cut through the sugar and fat of a dessert like a wild thing!
OUR MATCH: We’d drink it with a sparkling white wine, or a port/muscat that doesn’t taste too oaky.
What do you think? Got a wine that would be perfect with these?
Grab a copy of our book “In Search of the Perfect Partner (The Food & Wine Matching Formula)” for more recipes and wine matches, hints and tips!