At a sparkling wine tasting the other day — I know life in wine country is rough — we were each tasked with bringing snacks that would enhance the flavor of the wine.

I made popcorn. Simple, salted popcorn.

It enhanced the bubbles and enhanced the popcorn.

It wasn’t that chemically-laden microwave stuff either.

I made Elise from Simply Recipe’s version. However, I’ve also been smitten with Alton Brown’s version. Quick version: 1/4 cup popcorn kernels in one brown paper lunch bag. Fold the top down twice in a half-inch lip. Staple twice. Put in microwave on popcorn setting. I promise! The staples won’t wreck your popcorn! And no fat is necessary (unless you’re a melted butter head like me).

3 tablespoons vegetable or canola oil
1/3 cup popcorn kernels
1 3-quart covered saucepan
2 tablespoons or more (to taste) of butter
Salt to taste

Then, like Elise says:
Heat the oil in a 3-quart saucepan on medium high heat. Put 3 or 4 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of all the kernels in an even layer. Cover, remove from heat and count 30 seconds.

(This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.)

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

Doing it this way will pop nearly all the kernels. I tried it too — and the technique works.
Melt and add the butter at this point. Salt to taste.

Makes 2 quarts.

Daaaaaang.
These are craveworthy. And I’m not really a pecan person.

After I first tasted them, I kept going back until my lips were cracked and my tongue was parched.
(They’re that good.)

1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
3/4 teaspoon curry powder
1/4 teaspoon cayenne powder
2 tablespoons butter
2 tablespoons honey
1 pound raw pecan halves

Preheat oven to 250° and line a baking sheet with foil

Mix onion powder, garlic powder, 1 teaspoon of salt, curry powder and cayenne in a small container.

Melt butter and honey with remaining salt in a heavy saucepan over medium heat. Add peacans and stir to coat, turn off heat.

Stir in the spice mixture and toss to coat pecans evenly. Spread the pecans in a single layer on the baking sheet.

Bake for 40 minutes or until dry and toasted. Cool completely before you go in there and separate the pecans.

What can you do to stretch and stretch your wine knowledge this 2008?

Learn more about wines from other countries.
This resonates strongly with me because well, I live in Napa Valley. It’s easy if I know more about wines from California because they’re in my back yard.

How can I go about this?
Tasting.

Thankfully, wine tastings happen at wine stores all over the country, often up to once a week. Can’t make it to a wine tasting? Try picking up one bottle of wine a week from a country you wouldn’t normally buy wine from. Spain, France and Italy are great places to start.

Become familiar with the basics of wine pairing.
Some great articles live on the internet to get you comfortable. Food Network has a handy chart. The Grape Blog has a great article demonstrating some tricks you can use to learn what you like.

As well, the book What to Drink With What You Eat is a fantastic resource, beautifully laid out and easy to understand.

Upgrade your glassware.
Once I went from my thicker, utilitarian glassware to my Spiegelau goblets, wine tasting became even more fun. The crystal, the thinner lip, the larger bowl, all combined to make wine tasting luxurious. Riedel and Spiegelau both are great name brands. Some searching can also turn up great quality for less cost.