Dabble’s libations expert Jameson Fink could never be accused of having a chip on his shoulder. On his appetizer menu, sure. But never his shoulder.
The only thing I like as much as Champagne and popcorn is Champagne and potato chips. Crisp, salty snacks and bubbles forever. Homemade or store-bought, a single thick potato chip with a dollop of cream cheese, a few buttery flakes of subtly smoked salmon and a sprig of fresh dill just begs for bubbles.
Jameson’s Pick: Vilmart Grand Cellier NV
What? Bubbles leave you flat? Well then, let’s stick with France and reach for a Sancerre. These seafood-loving Sauvignon Blancs from the Loire Valley have an acidity that pairs perfectly with tangy cream cheese and fresh dill.
Jameson’s Pick: Gerard Boulay Sancerre Chavignol 2009
Salt lovers may want to toss on a few briny capers, in which case I recommend heading straight over to Riesling territory. I’m thinking of the criminally underrated dry Australian Rieslings from the Claire Valley.
Jameson’s Pick: “The Merle” Reserve Riesling 2010