Recipes & Pairings
CHICAGO-STYLE POPCORN
If you think butter goes well with regular popcorn, wait until you pair Spain’s finest wines with Chicago’s signature caramel-and-cheddar mix. Whether you’re enjoying caramel and cheddar popcorn together or each flavor separately, there’s a bottle to bring out the best in every bite.
For a pairing that brings out the best in both flavors, uncork a fruit-forward Rioja Rosado. Its ripe-fruit flavors lift the caramel’s sweetness, while bright acidity cuts through the cheddar’s richness and saltiness for a deliciously well-rounded balance.dent, choose a smooth, full-bodied Rioja Reserva.
If there was one wine that makes cheddar popcorn even more delicious, it would have to be a dry, medium-bodied, lightly oaked Rioja Blanco. Its balanced acidity keeps the cheddar’s savory flavors present on the palate, while subtle oak notes add complexity without overpowering the cheese or roasted corn.
On the caramel-corn side of things, an off-dry, lightly barrel-aged Rioja Viura is an absolute must-pair. While its elegant touch of sweetness amplifies the caramel, its gentle oak notes echo the subtle smokiness of the roasted corn for a combination you’ll want to eat on repeat.
Rioja Rosado: fruit-forward and bright, lifting the caramel’s sweetness while cutting through the cheddar’s richness in caramel-cheddar popcorn.
Rioja Aged White: off-dry and lightly barrel-aged, amplifying caramel corn’s sweetness and echoing the roasted corn’s subtle smokiness.
Rioja Viura: dry, medium-bodied, and lightly oaked, keeping cheddar popcorn’s savory flavors front and center.
