Loaded Baked Potato Pringles with Wine

Pringles® are addicting.  The moment you pop the airtight seal and catch a whiff of the delicious Loaded Baked Potato scent, you're hooked.  I think the serving size should be changed to include the caloric content of the entire can.  I don't know a person alive who can stop themselves from eating more than the suggested serving.  It's as if they put some sort of chemical substance in them that makes your brain tell your hand to keep reaching in the can and stuffing your face until its empty.  And as kid who loved to play with my food, Pringles® served as the perfect duck lips to annoy my grandmother with by making quacking noises.  Several times I attempted to take a sip of a drink with the chips placed like this in my mouth.  Crazy as it sounds I was able to accomplish it since Pringles® are so durable.  Loaded Baked Potato is my favorite flavor.  The visual I get when I think of this flavor convinced me to try them.  Needles to say, I wasn't disappointed.  True to my wine loving nature my next question was, "Hmm, what wine should I pair with Pringles®?"

Duck lips and wine.  Now that's what I call sophistication!  Contrary to popular belief, Pringles® are fried, not baked.  When thinking of what wine to pair with my favorite flavor I had to take the greasiness of the food into consideration.  In the end I chose Chablis.  Chablis is a white wine made from the Chardonnay grape in Burgundy, France.  The wine has aromas of flowers, green apple and citrus with a distinct note of flint or steel from the soil.  Unlike many of the big, rich, buttery and oaky Chardonnays most people are familiar with, this one is quite different.  The cool climate gives the wine a lighter body and incredible spark of acidity that is missing in most "New World" Chardonnays.  After a bite of the food and then a sip of the wine I notice the sour cream and chive flavors spring forth.  Even the bacon flavor makes a small cameo appearance.  Both the wine and the chip feel light and crisp, mirroring each other.  Neither the wine nor the food out does the other.  There is really a balance of flavors and synergy that happens when you combine both.  The acidity in the wine washes the salt and grease off the tongue and I find myself continuing to reach in the can for another chip accompanied by another sip of wine.  Other wines to try with Loaded Baked Potato Pringles® are Pinot Noir (esp. Oregon or New Zealand), Chinon, Pinot Grigio, Kabinett Riesling, Sauvignon Blanc (esp. New Zealand), Cava, Champagne and Sparkling wine.  Cheers!