A packet of crisps and a glass of wine – these are two of the tastiest things we consume, but except the occasional overlap at a party, we don’t really think of them as a duo. But why not?
Well, wine is usually more associated with fine dining, but good flavour combos are good flavour combos, so there’s nothing to be snobby about with this dreamy pairing. We think of it as a more accessible and versatile alternative to cheese and wine pairings.
On the flipside, if you’re thinking that crisps and wine has the potential to go wrong, then yep, it does. There are some strong flavours and textures involved, but luxury hamper producers Baxters of Scotland and artisan sommelier Rory Anderson have been exploring the very best options.
White Wine
Riesling + Salt & Vinegar Crisps
The ever reliable and food-friendly Riesling is chosen to stand up to the pungent vinegar flavour here, with the razor acidity and fresh citrus softening it. The salty flavours help to emphasise the fruits in the wine, and the fat softens the acidity slightly, resulting in a well-balanced flavour experience.
Chardonnay + Sour Cream & Onion Crisps
Sour Cream & Onion are salty (like any crisp let’s be honest), so the sharp acidity of Chardonnay works nicely as a contrast, as do any tropical notes. The Sour Cream also helps to really emphasise the creamy, buttery notes you find in this style of wine, and the zing brought from both side works wonders.
Red Wine
Malbec + Smoky BBQ Crisps
For Smoky BBQ, you need something to handle the umami saltiness, and Malbec with its plentiful darker fruits, chocolatey spice and even, if you can find one, smoky notes, brings out the spice in the crisp seasoning and complements it greatly. As long as high tannins are avoided (salt amplifies tannins) and there’s decent acidity, this is a wonderfully indulgent combo.
Pinot Noir + Sweet Potato Crisps
A light and fruity Pinot with bright fruits stands up nicely to these moreish crisps. It appeases the sweetness of the potato but not enough to overpower them, and brings enough diverse earthy, fruity notes to add depth to the sweetness. Also, it’s usually lower tannins than most reds so you won’t run the risk of bitter tastes coming through.
Rosé
Provence Rosé + Prawn Cocktail Crisps
Prawn Cocktails’ notorious pong is love or hate for many, and there’s a lot going on to match up with. A light, dry and crisp Provence Rosé will work with the diverse sweetness, tang, and creamy flavours of the crisps. The understated sweetness will really come through with those berries and that florality.
Grenache Rosé + Thai Sweet Chilli Sensations Crisps
A more fruit-forward Grenache Rosé can contrast pleasantly with the warm spice of Thai Sweet Chilli. The extra sweetness of this style of Rosé also helps to balance the heat and should even out harmoniously. Ideally, a good acidic kick to bring some refreshment will cleanse the palate between crunches too.
Sparkling Wine
Champagne + Ready-Salted Crisps
A plain, super salty original crisp is pure carbs, fat and surprise surprise, salt. It’s a hell of a job to carve through all of that, so high acidity is required, and also something lovely and refreshing. There’s a simplicity to this combination that is so moreish, as the bubbles and elegance reset the palate before another crunch of crisp.
Wine is obviously incredible on its own, but if you’re yet to truly experience it alongside the right food companion, then you’re missing out big time. We’ve got loads of guides up now, like our Classic Cheese and Wine Matches for example!