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Trying to convince tasting room visitors to buy some bubbly? Maybe you should be offering them some hot buttered popcorn first!
Popcorn (Photo credit: Wikipedia)
It’s been a long, hot, dry summer in these parts, but it’s finally starting to feel distinctly like autumn now, even if the still green leaves look like they’re only going to turn brown and fall off the trees without much in the way of seasonal color.
I’m not much of a fan of the colder part of the year and would just as soon enjoy an endless spring with just a little taste of summer if I could work it out that way. But we play the cards we’re dealt, so I take part of my joy of the colder seasons from the warmth and light of the house, and the hearty goodies that tend to be reserved for winter: Roasts, baked beans, fresh breads, and of course, an occasional bowl of hot, buttered popcorn.
And to go with the popcorn, what better match than a frothy glass of something bubbly?
Popcorn and bubbly? Don’t knock it if you haven’t tried it. Lightly buttered, freshly popped popcorn makes a surprising match. Something about the light carbonation makes the match as addictive as movie popcorn and a giant cola. Just take care not to let the seductive flavors prompt you to over-consumption.
As I wrote on this topic back in 2001, The idea of serving wine with popcorn might sound like a joke, but plenty of wine enthusiasts swear that you can’t beat a cold glass of bubbly with a bowl of hot, buttered popcorn for a quiet evening at home with a good movie.
I’m not sure I would try this match with an expensive Champagne, but try it with a modest but flavorful Spanish Cava or, maybe better still, a Prosecco from Northeastern Italy, and I think you’ll be pleasantly surprised. It’s a delicious demonstration of the happy news that wine doesn’t have to be reserved for fancy fare.