Combining wine and fast food? Why didn't we think of that!? We found an article at the Washington Post recommending some grease/grape pairings for Liquor Snob, and we thought we'd post the ones that made our stomachs growl the most here as well:
Meal: HARDEE'S MUSHROOM 'N' SWISS BURGER Wine: 2000 Ravenswood Zinfandel Vintners Blend Why it works: This fruity wine is good at cutting through the fat and adding a little punch to the sandwich. Another option: A simple bordeaux, which would serve the same function with a bit more herb and a lot less fruit.
Meal:TACO BELL BURRITO SUPREME Wine: 2003 Vina MontGras Cabernet Sauvignon Syrah Reserva Why it works: This blend, which would go nicely with just about any food with a bit of kick, seems especially designed for the spicy grilled smack-in-the-taste-buds that this wrap's hot sauce provides.
Meal: WENDY'S SPICY CHICKEN SANDWICH Wine: 2003 Domaine Puech Cocut Merlot, Vin de Pays d'Oc Why it works: The acerbic, earthy table wine is a perfect pair for the dry spice on the chicken. Most syrahs and some Italian wines would also partner well, but the Puech Cocut tends to be a better bargain.
Strange New Products: Wasabi Flavored Donuts: "Apparently this is something folks in the Philippines are taking a liking to. A donut shop there is offering donuts with a wasabi-flavored glaze.Hoops Donuts makes other interesting glazes for boiled bread, including Mint, Coffee, Melon, and 'Ube Kanobe'. Ube Kanobe? Sounds too much like Obi Wan Kanobi."