|Pairing Halloween Candy with Wine|
Nothing made me happier as a child than a pillowcase full of sugary loot. The handles on those plastic pumpkins were never sturdy enough to accommodate my sugar crazed zeal as I tramped through our very hilly and drizzly San Francisco neighborhood trick-or-treating.
Pairing candy with wine? Not my favorite thing. The first two rules of wine and food pairing will explain why pairing wine with candy is hard. Rule #1 is that food sweetness should be less than or equal to wine. Candy lands on the intensely sweet side of the food spectrum. It is further complicated in that sour-sweet candies, which are by nature less sweet, can have a rampantly acidic character if they are flavored by citric acid. This wreaks havoc with Rule #2: Food acidity should be less than or equal to wine.
|Samwell Tarly and I felt Funko POPped|
I selected a wine with more than moderate sweetness and also, with a good amount of acidity. In my wine stash I found a bottle of Talbott R & V Late Harvest Riesling from the Santa Lucia Highlands of Monterey County in California. This golden colored wine has aromas of stone fruit, vanilla, white flowers and subtle tropical notes. Flavors of apricots, honey and vanilla nestle in its silky texture. It's sweet, but enlivened by bright acidity, so doesn't taste cloying.
It really all went downhill from there.
There were miniatures of all kinds and some full sized bags. Most of the candy overpowered the wine with intense sweetness. Or lacked a bridge flavor to hook with the wine, so never became a harmonious match. I perservered.
|Best Pairing: Kit Kats and Late Harvest Riesling|
Moral of the story: You can't go wrong pairing food with Riesling