Champagne with fried chicken: why the acidity works

Transcript

Together. This is an orgasm for the mouth. This is contrasting textures and flavors. It's because the acidity cuts through the fat, cuts through the grease. I mean, I have written this down. It looks much nicer. The acidity from the champagne cuts through the grease in the fried chicken. Cleansing the palate. Okay. The bubbles add a refreshing lift and mimic the crunch of the coating. But you know I won't say it like that. I probably have to have you a script. Yeah. We can just stop and start. Okay. We'll do a sentence at a time. Yeah. Okay. So let's do the eating bit first, isn't it? Yeah. Right. Now we're doing this. Right now. Sorry. Alright. Bless you. Thank you. Thanks. Take over.

Transcribed automatically from the speech, so a name may be misheard.