There should be way more dishes out there with crushed potato chips involved. - XMASTIME
“I haven’t met anyone yet who has said they don’t like crisps. I’m not sure I could ever truly trust someone who said they didn’t!” says the drinks writer Neil Ridley. His 2024 book, “The Crisp Sommelier,” pairs 185 different styles and flavors of crisp with various wines, beers, hard ciders and cocktails (a fine white Burgundy “sits wonderfully,” Ridley recommends, with the light meatiness of a smoked ham crisp).
“As adults, we’re supposed to abandon the flavors of our childhoods as we grow up and explore more sophisticated tastes and flavors,” says Ridley, “So for me, ‘The Crisp Sommelier’ really taps into that fondness for nostalgic flavours and aligns it with the obviously more adult themes of alcohol pairing.”
“As adults, we’re supposed to abandon the flavors of our childhoods as we grow up and explore more sophisticated tastes and flavors,” says Ridley, “So for me, ‘The Crisp Sommelier’ really taps into that fondness for nostalgic flavours and aligns it with the obviously more adult themes of alcohol pairing.”
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