Cheez-Its, Caviar, Frank’s Hot Sauce and More Go-To Pairings from Philly Wine Pros
We asked the experts for their favorite snack-and-wine pairings — from basic to surprisingly delicious.
Wine and bites at Superfolie / Photograph by Ed Newton
Philly’s wine scene is better than ever, thanks to industry professionals who are redefining what the whole wine-drinking experience can be. After sharing with you our 10 favorite wine bars in Philly right now, we asked some of the people behind those beloved spots to let us in on some of the magic. And their answers did not disappoint. From the bite of hot sauce to the nostalgic charm of Cheez-Its, these wine pros venture beyond the predictable, inviting us to elevate our tasting experience one unexpected bite at a time.
Jill Weber, owner, Jet Wine Bar: “Cheez-Its! Cheese, but crunchier and saltier! Honestly, any red wine, but as long as we’re talking favorites, please serve them with Halkia agiorgitiko. A great red wine with some wild herb notes to further elevate the Cheez-It — as if it needed it.”
Vanessa Wong, owner, Fishtown Social: “I drink mostly sparkling wine, so I’m really big on truffle — like truffle almonds, with that umami flavor. Anything umami, anything truffle, and a nice bottle of sparkling wine is my go-to, for sure.”
Co-owner Vanessa Wong at Fishtown Social / Photograph by Ed Newton
Joe Beddia, owner, Pizzeria Beddia: “I like some — combination of our — judion beans and the Cantabrian — anchovies with either a riesling or — chardonnay.”
D. Stubblefield, beverage director, Bloomsday Cafe: “Lay’s plain kettle chips with Frank’s hot sauce, paired with sekt, which is a German sparkling wine.”
Chloé Grigri, co-owner, Le Caveau and Superfolie: “With either the chips and roe at Le Caveau or the whipped butter and sea bean tartine at Superfolie, get yourself a glass — or bottle — of textural, toasty, crisp bubbly, and sail away into the night.”
