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Fries’ best feature? Caramelization, the crunch created when a spud’s sugar meets high heat. Oak transforms Chardonnay in a similar fashion, and lager shares a creamy texture with both these treats.
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Strawberries’ pucker makes your mouth water, much like the flavor explosion Champagne performs on your palate. Saison — often fruity, always carbonated — bears a striking resemblance to bubbly.
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Green apples’ most alluring attribute, tartness, is also a hallmark of Sauvignon Blanc, which is why it’s good to pair with sour dishes. Pilsners, with their faintly bitter finish, achieve the same result.
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I defy you not to love the lemony chew of a sunny Starburst; the smoothest of whites, Pinot Grigio; or a deliciously simple Corona! That these are all unpretentious delights makes them kissing cousins.
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A veggie nectar is among the brightest things you’ll ever taste — until 5 p.m., when you try an equally verdant Grner Veltliner or an IPA (it’s full of hops, the emerald-colored flowers that make beer beautifully bitter).