A recent article in my favorite paper(The NY Times of course! dated 1.9.07 and under the Frequent Flier column) there was an article writen by Christopher Elliott about drinking discoveries that Marian Jansen op de Haar, (Fleming's Prime Steakhouse restaurants)has experienced in her travels. It's an easy-breezy article full of wit and long flight stories. What stood out to me was her next to last paragraph.
"Despite the polarity between French fries and French bubbly, all it took was a bite and a sip to convince me I'd found a perfect pairing. The acidity and the bubbles in Champagne refreshed the palate beautifully between every bite of the salty fried food."
I guess I'll have to give up ketchup as the side car to my French fries and carry champers to Mickey D's!