Let’s talk Wine and Popcorn
We’ve all heard about pairing a buttery California Chardonnay with a bowl of even more buttery popcorn, it’s old news. Side note: I had an internal battle with myself not to write exclusively about Chardonnay and popcorn because they are two of my favorite things. But honestly, any wine can pair with popcorn and if you have only made popcorn with butter and salt then you are really missing out.
For the recipes you will need popcorn kernels and a means to pop your popcorn kernels, I prefer an air-popper. And you know what to do with the sauce, simply drizzle it over your popped popcorn. Finally, the most important ingredient is the bottle of wine you are pairing it with.
Honey Sriracha Popcorn with Dry Riesling or Semi-Sweet Riesling
What you will need:
- Two Tablespoons of Butter
- ½ Tablespoon of Sriracha Sauce
- ½ Tablespoon of Honey
- A Light Dusting of Lawrey’s Seasoning Salt or Regular Salt
Why this pairs with Riesling: As a varietal Rieslings is arguably the most versatile, ranging from bone dry to dessert sweet. This recipe will work for most Rieslings. As a Riesling ages, it tends to display honey flavors. You can enhance this quality with the honey in the sauce, even if your Riesling is a more recent vintage. If your Riesling is leaning towards the sweeter side then the heat from the sriracha sauce will nieces balance the sweetness of the wine.
Parmesan Rosemary Popcorn with Syrah
- ½ Tablespoon of Dried Rosemary for One Sprig of Fresh Rosemary, Chopped
- ½ Teaspoon of Garlic Powder
- Two Tablespoons of Grated Parmesan
- A Light Dusting of Salt and Black Pepper
Why this pairs with Syrah: Rosemary happens to be a very wine-friendly herb but we love this recipe with Syrah because it compliments the bold, blackberry flavors this wine often displays and the hint of black pepper will enhance the pepper notes found in the finish of this varietal.
Pink Popcorn with Rosé
- Four oz. White Chocolate Chips, Melted
- One Drop of Pink Food Coloring
- ½ Teaspoon Vanilla
- Pink Sprinkles (optional, but I love them)
Why this pairs with Rosé: Admittedly, this might be mostly a color pairing, pink wine, pink popcorn but aesthetics can enhance any wine and food pairing in my opinion. This recipe works with a Dry Rosé as the acidity of the wine will balance the sweetness of the sauce. And it also works with a sweeter Rosé because like compliments like, right?