Unsalted & Bubbles; Kettles & Cocktails

Salt and tannins can be a bit of a tough combo, so pairing peanuts with wine—red wine anyway— isn’t always everyone’s go to. But our Unsalted Jumbo Inshell peanuts go with bubbles like you wouldn’t believe, particularly Methode Champenoise bubbles. With no salt, there is a slight sweetness to the peanut along with the roasted flavor. But on top of that there is an earthiness to these peanuts that pairs wonderfully with the yeasty notes of Methode Champenoise bubbles (French or American). I just love this combo; great for brunch, lunch, aperitifs, or no real reason at all—plus it’s fun to fancy it up with champagne and still have shells to throw on the floor. For a little South by Southwest theme when visiting my brother in Portland, we sabered a few bottles of Gruet (Alburquerque) to go with some good ole CB’s in-shells . . . SW bubbles meet West Texas peanuts . . . just like on the Place Vendome!

And what pairs well with cocktails? Our Organic Kettle Roasted cocktail peanuts. Really well, like they were made for it! We use red skin organic peanuts, kettle roasted in organic peanut oil. Great with boulevardiers, old-fashioneds, sazeracs, negronis, . . .the list goes on. Nice addition to the home bar. Gave a few cans to friend and cocktail aficionado Randy, and I’m proud to say they’re now part of his line-up. Also available Jalapeño-seasoned; think scratch margaritas, Bloody Marias, Caesars, or Marys.