also qualifies. But is ordering Champagne during an otherwise ordinary meal posh or just pretentious?: moving more Champagne boosts their bottom line. So clearly, it behooves the brand to remind drinkers that you don’t need to wait until your golden anniversary to pop a bottle of Brut.
According to Osselin, Champagne’s acidity and bubbles make for an excellent complement to fries saltiness and crunch. In fact, regardless of whether the cuisine is low-brow or high-brow, Osselin insisted that simplicity is the key. “Champagne is a wine that asks for simple ingredients, no more than three,” she was quoted as saying.
Of course, it’s easy to be skeptical: If you were trying to move $50 bottles of wine, you’d probably say they pair well with every food under the sun. But“Basically, salt and fat plus high acid and bubbles equals a great combo,” Isle continued, giving Champagne and French fries the mathematical treatment. “Fries, potato chips—hell—fried pork rinds would work too.
Moët won’t say it, but apparently we will. Grab your Champagne and pork rinds! Is it college football season yet?!
All of my friends know that champagne and fried chicken is where it's at.
It’s official: Not only does Food&Wine recycle their stories an absurd number of times-they choose to recycle the absolute worst content imaginable.
My life is complete.
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