We’ve all been there before: It’s nearly midnight and you’ve been drinking for the past few hours, and, as expected, those drunchies are starting to kick in. Deep down you know you’ll regret it, but in this moment, you absolutely need the breadiest, greasiest thing you can get your hands. Your mind zeroes in on one thing and one thing only: a basket of deliciously crisp, crunchy French fries. Whether you swing for truffle, cheese, or curly, there’s a wine-and-fry pairing out there for you.
Disclaimer: Read within the vicinity of a French fry-serving establishment — you’re gonna want start snacking immediately.
STANDARD FRIES – CHAMPAGNE
The most classic (and arguably, most delicious) wine-and-fry pairing of them all. The high acid, bubbles, and yeasty flavors of Champagne complement the salt, fat, and carby goodness of America’s favorite side dish. If you’ve never consumed this duo as a pair, you haven’t lived.
BELGIAN FRIES – SAUVIGNON BLANC
Basically your standard fries slathered in mayo. You either love it or you hate it. Regardless, the acidity and backbone of a solid Sauvignon Blanc will cut straight through the fatty goodness of the mayonnaise.
CHEESE FRIES – VERDEJO
The clean, fruit-forward flavors of a Spanish Verdejo pair gorgeously with an array of cheeses, making this varietal a safe bet for any cheese you decide to melt over your salty fries.
POUTINE – PINOT NOIR
This classic Quebecois dish is everything you could possibly want after a night of drinking. Think greasy fries slathered in gravy and cheese curds. A Burgundian Pinot Noir amplifies the earthy flavors of the gravy, while the acidity cuts through the fatty cheese curds. A must-try.
CHILI CHEESE FRIES – COTES DU RHONE
The black fruit and earthy spice flavors of a good CDR are heavenly with chili, while also complementing the layer of cheesy goodness melted on top. Meat and cheese lovers, this one’s for you.
TRUFFLE FRIES – BAROLO
Take your wine-and-fry pairing up a notch (or few) by drizzling some exquisite truffle oil over your fries and pairing with truffle’s quintessential match, Barolo. Basically Piedmont in a drunk snack.
SWEET POTATO FRIES – GAMAY
The sweet, earthy flavors of sweet potato fries are perfectly complemented with a fun, fruit-forward Beaujolais.
CURLY FRIES – CREMANT D’ALSACE
As with Champagne, the high acidity in a bubbly cremant from Alsace cuts right through the potatoes goodness of chunky curly fries. Don’t plan on sharing this one with your drunk friend — the deliciousness of this pairing makes it basically impossible.
WAFFLE FRIES – BARBERA
Barbera’s fun and fresh flavor profile is a flawless match with the seasoning on waffle fries.
GARLIC FRIES – UNOAKED CHARDONNAY
Look to a Unoaked Chardonnay for a higher-acid, cleaner expression of the grape we all know and love. We recommend avoiding any form of drunk make out session after this pairing.
TOTS – DRY RIESLING
Riesling is known for its naturally high acidity, making it a perfect pairing for salty, grease-ridden potatoes — tots included.
FRIES IN A SHAKE – MOSCATO D’ASTI
O.K., this might make you sick to your stomach, but who doesn’t love dipping fries in a milkshake? On second thought, maybe nix the wine and just stick to the shake. Spike with liquor for a boozy twist!
By: Vicki Denig