#439 Rugby, Crisps, Wine - too much time on our hands

An age old question - which flavour of Crisps goes best with Australian Cabernet Sauvignon?  Stuck in work whilst the other 4,999,998 people in Scotland are watching the England vs Scotland rugby match, my colleague (and fellow wine blogger) George Stewart decided to try three flavours of Tyrrell's Crisps whilst drinking a bottle of 2001 Yarra Yering Dry Red Wine No 1 Cabernet Sauvignon.  Which goes best with the wine?

Ludlow Sausage and Mustard

An initial English mustard hit, followed by a herbal sausage flavour - sage and a bit of rosemary gravy flavour as well.  The savoury elements of the wine work pretty well with the meaty flavours, and the acidity of the wine balances out the snack's greasier elements resulting in a smoother wine.  A green vegetal favour on the palate at the end when you have consumed both together.  As a pairing, not bad.  

Mature Cheddar & Chive

So a posh take on cheese and onion, and the crisp is flavoured with quite strong cheese and the chive element is a bit too much.  With the wine, it gives a port like element - maybe that is just the cheese and fruit combo - but a cheap port.  There is a powdery texture with the two together that is actually quite repulsive.  Give this a miss.  

Sweet Chilli & Red Pepper

The crisp is tough - very hard texture and there is a nice heat of chilli coming off with some smoked paprika flavour as well.  With the wine the chilli spice really comes out, so that it is all you really taste.  There is none of the sweet flavour you get from the crisp on its own and the wine is a bit stripped - acid coming to the fore and a jalapeno pepper emerges as well.  Not repulsive, but not as good as the sausage & mustard.

So if you are ever in a wine shop, with no customers because the rest of the world is watching a rugby match, and want to know which crisp goes best with this wine, you now have your answer.  Now what are you going to do?


Follow George on Twitter @thegrapepress