It’s July, the height of discerning crisp season when picnic baskets, barbeques and office drink spreads are all the rage, a time when seasoned, fine snacking enthusiasts are on the lookout for the very latest in debonair yet unapologetic flavour profiles.
This Summer sees pioneering New Zealand wine brand Brancott Estate partner in the with gourmet crisp luminaries Made for Drink to create not one but two new crisp flavours that pair seamlessly with its flagship Marlborough Sauvignon Blancs. This eagerly anticipated, limited edition collaboration taps effortlessly into social media’s latest, tastiest trend, wine & crisp pairings. Both of the luxuriously lavish new flavours, Pickled Onion and Chilli & Lemon have been meticulously crafted to echo Brancott Estate’s unconventional approach to wine and life.
Pickled Onion – perfectly paired with Brancott Classic Sauvignon Blanc
A retro classic; the acidity of the pickling spices and onions perfectly balances out the acidity of the Sauvignon Blanc, allowing the classic herbaceous and passionfruit characteristic to really shine through, whilst enhancing the aromatic flavours.
Chilli & Lemon – perfectly paired with Flight Sauvignon Blanc
The fresh lemon in the crisps complements the citrusy aromas of Brancott Estate’s lower ABV (9%) Sauvignon Blanc, without obscuring the tropical ripe fruit flavours. The lighter alcohol content of Brancott Estate Flight allows the spice to be dialled up with a pleasant hint of bird’s eye chilli.
“We wanted to create the perfect pairing for New Zealand’s most popular wine, Sauvignon Blanc, so we’re buzzing to partner with the pioneers in the iconic Marlborough region; Brancott Estate,” says Dan Featherstone, founder at Made for Drink.
Featherstone goes on to explain how white wines like Sauvignon Blanc have more acidity than red wines or sweet wines, which in turn cleanses the palate; particularly with fatty or oily foods such as crisps. The saltiness of the crisp also emphasises the richness of the Sauvignon Blanc, whilst the satisfyingly crunchy texture brings out the fruity flavours of the wine on the palate.
As a trend, wine and crisp pairings are making positive waves among food enthusiasts and wine connoisseurs alike – perhaps due to the pairings’ accessibility compared to the classic cheese and wine combination.
“As a brand, Brancott Estate is all about how seeing the world differently can lead to wonderful things – an approach that led the brand to be the first to plant Sauvignon Blanc vines in Marlborough,” comments Lucy Bearman, wine portfolio director at Pernod Ricard. “So our latest collab with Made for Drink is all about savouring the unconventional and inviting crisp and wine lovers to taste life on the flipside.”
