This is one of our dispatches from a busy weekend at the Food & Wine Classic in Aspen
“You just kinda eat fried chicken,” says Andy Chabot (that’s Sha-beau), wine director for all of Walland, Tennessee’s Blackberry Farm restaurants. And that means you usually drink whatever’s around. But Chabot says he made a lot of sacrifices in search of the perfect pairing: “I ate a lot of chicken and drank a lot of wine.” This weekend at the Food & Wine Classic in Aspen he shared what he’s honed in on: Champagne. “Something bubbly and acidic should be the perfect match for something like fried chicken that’s fatty, salty and crunchy.” But Chabot is the first to admit that just because something should work in theory doesn’t mean it will in practice. So he let us in on the pairing process and we got to taste along with him for the first time with fried chicken from his home base down in Tennessee. Chabot even flew in the sweet tea they used in the brine because he just doesn’t trust Colorado’s sweet tea prowess.
- 5 Ways to Make Oven-Fried Chicken
- The Best Champagne Pairings
- Food & Wine Restaurants of the Year 2017
Here’s what we learned at the only Champagne tasting that ever required a wetnap at the end.