N※N

L.A.'s Fried Chicken Scene Gets Bubbly: Sparkling Wine Pairings Trend Emerges

78

  //food-wine.news-articles.net/content/2025/12/29 .. ubbly-sparkling-wine-pairings-trend-emerges.html
  Published in Food and Wine on Monday, December 29th 2025 at 6:32 GMT by Los Angeles Times

• 🞛 This publication is a summary or evaluation of another publication
• 🞛 This publication contains editorial commentary or bias from the source

2025-12-29 179 x 224 / 5122 Bytes

2025-12-29 179 x 224 / 3946 Bytes

2025-12-29 179 x 224 / 4530 Bytes

2025-12-29 179 x 224 / 4572 Bytes

Beyond Champagne & Caviar: L.A.'s Fried Chicken Scene Gets Bubbly with Sparkling Wine Pairings

Los Angeles has long been known as a culinary powerhouse, but the latest trend pushing boundaries isn't about molecular gastronomy or fusion cuisine – it’s about something surprisingly simple and delightfully unexpected: pairing fried chicken with sparkling wine. A recent article in the Los Angeles Times (published December 29, 2025) explores this burgeoning movement, highlighting how chefs and sommeliers are discovering a remarkable synergy between crispy, savory poultry and the effervescence of bubbly beverages like Champagne, Prosecco, Cava, and Crémant.

The article, spearheaded by food writer Carla Ledesma, argues that the perceived incompatibility of fried chicken (often considered “comfort food”) and sparkling wine (typically associated with celebrations and fine dining) is a misconception ripe for exploration. It’s not just about fancying up a classic; it's about understanding how the acidity, minerality, and often subtle fruit notes in sparkling wines can cut through the richness of fried chicken, cleansing the palate and enhancing both flavors.

Why It Works: The Science & Sensory Experience

The core reason for this surprising harmony lies in the interplay of textures and tastes. Fried chicken is inherently rich – a combination of fat from the skin, saltiness from the seasoning, and often a subtle sweetness depending on the marinade or brine used. Sparkling wine’s high acidity acts as a natural counterpoint to that richness, preventing the dish from feeling heavy or greasy. The effervescence itself provides a textural contrast, creating a lively mouthfeel that elevates the overall experience. Furthermore, many sparkling wines possess notes of citrus (lemon, grapefruit), green apple, and even brioche – flavors that complement the savory profile of fried chicken beautifully.

Ledesma’s article references insights from several Los Angeles-based chefs and sommeliers who are leading this pairing revolution. Chef Michael Voltaggio, known for his innovative approach to cuisine at Ink Restaurant (as detailed in a previous LA Times profile), emphasizes the importance of considering the specific style of fried chicken when selecting a sparkling wine. A spicier, Nashville hot chicken, for example, will require a different pairing than a classic Southern-style bird.

Pairing Recommendations Across L.A.’s Fried Chicken Landscape

The article provides detailed recommendations based on various styles of fried chicken found throughout Los Angeles. Here's a breakdown:

• Classic Southern Fried Chicken: For the quintessential crispy, juicy bird, a Blanc de Blancs Champagne (made entirely from Chardonnay) is often recommended. Its bright acidity and citrus notes provide a refreshing contrast to the richness. The article also suggests a dry Cava from Spain, offering similar qualities at a more accessible price point.
• Nashville Hot Chicken: The fiery heat of Nashville hot chicken demands a sparkling wine with enough fruit and sweetness to balance the spice. A Demi-Sec Champagne (slightly sweet) or a Prosecco with notes of ripe pear and honey are excellent choices. The article links to an explanation of different Champagne styles on the Comité Européen des Entreprises de Champagne website, clarifying the nuances between Brut Nature, Extra Brut, Sec, Demi-Sec, and Doux.
• Korean Fried Chicken: The often sweet and savory Korean fried chicken (often coated in a gochujang glaze) pairs surprisingly well with Crémant d'Alsace – a French sparkling wine made using the traditional Champagne method but from grapes grown in Alsace. Its subtle fruitiness and slightly earthy notes complement the complex flavors of the Korean dish.
• Jerk Fried Chicken: The spicy, aromatic jerk seasoning calls for a sparkling wine that can stand up to its bold flavors. A richer, more full-bodied Prosecco or even a Rosé Champagne with berry notes are suggested.

Beyond the Bottle: The Growing Trend & Accessibility

The LA Times article highlights how this pairing trend isn't confined to high-end restaurants. Several casual fried chicken spots in Los Angeles have begun offering curated sparkling wine lists, making it more accessible for everyday diners. This democratization of fine pairings is a key factor in the movement’s growing popularity. The article mentions Howitzer Coffee Bar & Restaurant in San Pedro, which has gained notoriety for its inventive food and beverage combinations, including their fried chicken and sparkling wine offerings (as showcased on their Instagram page).

Furthermore, the piece addresses the affordability aspect. While Champagne can be expensive, alternatives like Prosecco, Cava, and Crémant offer similar qualities at significantly lower price points, allowing a wider range of consumers to explore this exciting pairing. The article includes a sidebar with suggested sparkling wines across different budget ranges, from under $20 to over $100.

Looking Ahead: The Future of Fried Chicken & Bubbles

The Los Angeles Times piece concludes that the fried chicken and sparkling wine pairing trend is more than just a fleeting fad; it represents a broader shift in how people are approaching food pairings – embracing unexpected combinations and challenging traditional notions of what “goes” with what. As chefs and sommeliers continue to experiment, we can expect even more innovative and delightful pairings to emerge, further solidifying Los Angeles’s position as a culinary innovator. The article suggests that this trend could potentially influence other cities across the country, inspiring diners everywhere to reconsider their assumptions about comfort food and celebratory beverages.

This pairing revolution is proving that sometimes, the best combinations are the ones you least expect – especially when they involve crispy fried chicken and a glass of bubbly.