This Cajun Sandwich Delivers INSTANT Nostalgia 📍 Prospect Butcher Co. #shorts

Ray Isle from Food & Wine joins the show!

We started at Dandelion Wine, where Lily picked the bottle — because if you’re pairing a sandwich like this, you want someone who actually knows their stuff. She went straight for Domaine Huet “Le Mont” Demi‑Sec, an off‑dry biodynamic Chenin Blanc from Vouvray: balanced, textured, a little sweet, a lot soulful.

Then we headed to Prospect Butcher in Greenpoint for their Boudinwich — a Cajun‑leaning monster built from housemade boudin (pulled pork, chicken liver & rice), pickled onion, serrano, garlic aioli, & watercress on ciabatta. Rich & savory while carrying that quiet Cajun heat.

From there, into Manhattan to meet Ray Isle, Executive Wine Editor at Food & Wine, in their wine room to see if the pairing actually worked.
And honestly? I think we won!
The gentle sweetness of the Demi‑Sec wrapped around the spice and fat of the sandwich — especially the chicken liver — while the acidity kept everything bright and alive.

Don’t be afraid to opt for a little sweetness for your next wine pairing. With Cajun & Creole flavors, a touch of sweetness isn’t a flaw — it’s the cheat code.

Cheers to trusting your friends, trusting the pairing and letting a great sandwich & a great bottle do what they do best!

🥪 Boudinwich — Prospect Butcher
🍷 Domaine Huet “Le Mont” Demi-Sec, Vouvray
👥 Ray Isle & Lily Peachin
🏙️ Food & Wine Magazine Offices
🎶 “All About the Blues” by Martin Landstrom

Follow us for more sandwiches + wine pairings across NYC — and tell us: are you team dry, or team Demi-Sec? 👇
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