Howwww is it State Fair time again?! Time to pack in (like cattle – has anyone else ever thought this?) for butter sculptures, seed art, robot battles, impressive livestock and produce, and, duh, THE FOOD! Best-of food lists vary widely and vehemently between fair-goers, but certainly the atmosphere has something to do with it. However, if sweating it out cheek-to-jowl with over a million of your neighbors doesn’t quite sound appetizing to you, we propose an elevated alternative — bring the menu home and pair it with a custom wine flight!
It can be done. Here’s how:
- Bribe your partner, parent, sibling, neighbor to pick up your fried favorites
- If you’ve refrigerated your take-home haul, give it some time to come to room-temp on the counter before baking — you’ll get the best crunch:melt ratio this way
- Get your oven prepped for resurrecting that crispy goodness by preheating to 400 degrees and placing a wire rack on top of a baking sheet
- Fair foods with an element of moisture at their core (pups, curds, pickles) will likely take the longest to come back to life, 15-20 minutes baking, while those without (cookies, funnel cake) tend to be quicker, 8-15 minutes
- Assemble your go-to condiments and grab a glass — it’s wine time!
+ 90+ Cellars Vinho Verde
That ethereal, golden mashup of crunchy and gooey, salty and creamy is hard to top, even on a stage where anything can be destined for the frier. To highlight that easy deliciousness, it’s best to match energy as well as flavor. We recommend 90+ Cellars Vinho Verde, a lively tap-dance of Key lime, yellow flowers, kiwi, and green apple on a light buzz of bubble.
+ La Gioiosa Brut Rosé Prosecco
+ High Valley Sauvignon Blanc
+ 90+ Cellars Lambrusco
+ Les Allies Cotes du Rhône
-Aimee Hutchinson | Wine Manager Top Ten Liquors