A pairing for you locals thanks to my (almost*) sommolier sister.

Stove-top popped corn in truffle oil (or olive oil if you're on a budget, as we are) with grated Parmesan, salt and pepper. A bit of melted butter doesn't hurt either. Pair it with Domain de Chaberton's buttery 2006 Chardonnay Barrel Reserve. Oaked with a lovely gold hue bordering on topaz. Yummm.

*A few more masters classes and she'll be carrying a card of some kind.