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 Filed as : Wine TipsHolidaysRecipes & Pairings

Slow — Not Jiffy — Pop

Jan 5, 2012
Slow — Not Jiffy — Pop
Dress up your kernels for National Popcorn Day

popcorn_01The health gods smiled upon us when they deemed popcorn a whole grain. Lighter than barley and easier to spell than quinoa, popcorn makes us happy.

Could be its fluffy disposition or the way it melts in our mouths. Or, maybe we love popcorn because it is exceptionally good at taking on whatever flavors are thrown its way. It’s the ultimate culinary chameleon.

In honor of National Popcorn Day on January 19, follow one of these simple recipes starting with freshly popped kernels. Enjoy with the suggested wine pairings.

Popcorn with parmesan and pecorino: Place warm popcorn in a large bowl. Drizzle with two tablespoons melted butter and sprinkle with equal parts grated parmesan and pecorino cheeses. Toss and serve with 2010 CUPCAKE VINEYARDS Chardonnay (Central Coast, CA), $14; a great match with its balanced notes of cream and bright citrus.

Spicy popcorn: Mix together one-half teaspoon salt, one-half teaspoon cumin, and one-quarter teaspoon each garlic powder, cayenne pepper, and sweet paprika. Drizzle two tablespoons melted butter over popcorn and sprinkle with spice mixture. Toss and serve with 2008 HOGUE CELLARS Riesling (Columbia Valley, WA), $9. The wine’s bright acidity and slightly sweet tangerine flavors complement the popcorn’s kick.

Chocolate-drizzled popcorn: Spread four cups fresh popcorn one-inch deep on a baking sheet. In a pot, melt one-half cup dark chocolate chips. Dip a fork into the melted chocolate and wave it over the popcorn in swirls. Continue until all chocolate has been used. Place baking sheet with popcorn in refrigerator for 30 minutes. Serve with 2010 GNARLY HEAD Authentic Red (Lodi, CA), $12;, a fruity, zinfandel-based blend with intense blackberry flavors.

What’s your favorite popcorn recipe? Share it with us below.

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