I did not cook last night. I had Buffalo Wild Wings. It was OK. It was ready late…I guess they were busy and I guess they FORGOT to put the onion rings in the bag along with the knives and forks I asked for but no matter. Even though this is not a review of Buffalo Wild Wings, the wings on bones were soggy…eww. When the chicken skin is like rubber, I say yuck. The boneless wings were just okay. There were also French fries and Mozzarella sticks that lacked taste. Then, there was something called cheese curds that my friends and Jennifer seemed to enjoy. I just didn’t have enough room for all this food, but that’s not what I’ve come here today to talk about today. I came to discuss the wine of the week.
The “Wine of the Week” is a new feature I am testing out for The Perfect Pairing Magazine. I will be attempting to write an article about one of my favorite wines and what it pairs with it well. Let’s see how it goes.
My first selection of course should be the wine we had last night. You say: “BUT you had Buffalo Wings last night. Please. Chef. Tell me you had beer with those!” Then I reply “Sorry. No. Although, a nice cold frosty beer would have complimented those wings nicely. Instead, Scott chose a sparkling wine to pair with the wings. “Sparkling wine” is Champagne but since the wine did not come from Champagne, France, the wine industry will not call it “Champagne”. So, Sparkling wine it is, or was.
One of my favorite sparkling wines is the one below from Sparkling Point Winery here on Long Island, New York. Now, although it says that it is a brute to me, it does not taste very dry. It went very well with my mild style buffalo wings made of rubber on the outside. I needed SOMETHING to wash those puppies down, and this fit the bill perfectly last night.
I have also had this wine for BREAKFAST too, well BRUNCH (brunch link here and there) BRUNCH II. Yes, as Mimosas and Bellini’s (add drink links). This wine and the one below pair nicely with appetizers too, such as: Shrimp Cocktail, Grilled Sausage, Deviled Eggs, Oysters or Clams on the half shell, and of course, Caviar daaaarlinggg. Caviar, when it’s served as an appetizer with all the trimmings is amazing, especially if you like that it takes you an hour to eat nothingness fun stuff. I like it, but have only had once at a restaurant on the north fork of Long Island and then of course once at Scott and Ally’s house for her birthday.
Thanks to Sparkling’s wonderful properties of going so well at breakfast and with appetizers or spicy foods like wings, I would start with a sparkling wine at your next dinner party. I do hope to have dinner party’s again myself soon! Until next time, be well, be happy and enjoy life!
The Drunken Chef (Russ)
The Magic of a Perfect Pairing 