Corndogs find their wine match at Table 219 on Broadway.

Lettie Teague, former executive wine editor of Food & Wine Magazine and current wine columnist of the Wall Street Journal, doesn’t like Prosecco.

Teague is a firm believer in some wines only being consumed where they are from to fully understand the experience. Prosecco, she stated in a recent column, is high on this list.

“Prosecco is possessed of charms that I’ve found to be fleeting at best,” Teague said. “And yet Prosecco is one of the most popular wines in this country.”

Although it might not be her or your cup of tea, Prosecco’s rise to stardom is undeniable. The U.S. is the third most prevalent export market for the 1.3 million cases produced on average in Italy yearly. In 2008, the Prosecco DOC di Conegliano-Valdobbiadene Consorzio rallied to the Italian government for an upgrade to the higher and most elite regional status of DOCG. This sets the standards of the wine in stone and cheap, sticky sweet Spumante-style Prosecco is no more.

Prosecco is produced using the Charmat method, where secondary fermentation takes place in stainless steel tanks (as opposed to in the bottle like Champagne), making the wine less expensive and easier to produce.

That being said, this wine is easy to make by the gallons, is simple, fresh and fruity and is produced with the intent of immediate consumption. And that is exactly why it is the perfect accompaniment to corndogs.

I said it. Corndogs and wine. Deep-fried in all of its glory, the corndog, meat on a stick housed by walls of cornmeal, is a solid option for bubbles – the real deal of Champagne, Spain’s Cava or today’s choice of Prosecco.

The Restaurant: Table 219, the hole in the wall big buzz lunch spot on Broadway that serves up comfort food to a T.

The Dish: Chicken Andouille sausage corndogs – a thick, generous portion of meat-on-a-stick (a three par) with a duo of dipping sauces, typically a spicy, hot mustard and a British brown sauce-style ketchup dip.

The Grape Variety: Prosecco – King of Italian sparkling wines, also known as Glera, the Prosecco grape produces a dry, frizzy and citrusy wine with a creamy palate and a delicate aftertaste.

Why It Works: Simply put, it’s crisp and cleansing. The texture and flavor of the cornmeal somewhat mirrors that of the Prosecco, just to a thicker degree. More of a refresher than an actual pairing, Prosecco and most things deep-fried go hand-in-hand, wavering between the awesome gut-bomb of a corndog and a way to wash it down.

The Recommended Wine Match: Nino Franco Rustico Prosecco di Valdobbiadene – Franco’s non-vintage Prosecco from the village of Valdobbiadene is a model Prosecco. It’s fresh and pure, frothy and revitalizing and all the while delicate in its mousse (the texture of the bubbles). The spice of the sausage and the dipping sauces is soothed by the creamy richness of the wine.

A lemony porch-pounder, Prosecco should be a go-to for anything fried, especially the corndog. Table 219 is a guilt-free restaurant for you to inhale more than one of both.

Table 219 | 219 Broadway Ave E, Seattle | (206) 328-4604