Go ahead and make all the pandemic sourdough you want. But if you want to eat something that really goes with wine, try potato chips.
. Salt and fat both love Champagne —the wine’s high acidity and the prickle of those bubbles are the ideal preparation for the next chip, and the next, and the next, and so on. Want to splurge in your isolated state? Order in a bottle of the complex, toasty. Or, if you don’t feel like splurging for the real stuff, Cava from Spain works the same trick effortlessly.
Whatever it is that chip companies use for the sour cream–ish dust they coat chips with, you’re still going to want a fairly substantial white for this species of chip. At the same time, a little nice acidity helps, too, otherwise you’ve just got a richness piled on top of richness . So try a cooler-climate Oregon Chardonnay that’s unoaked, like the2017 Laurent Tribut Chablis .
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