November 4, 2009

If you have leftover Halloween candy...

Since a good wine is often the complement to a great meal, I thought I'd contribute some of my family's favorites:

Top Three:

1. Spicy Sesame Noodles (Thai) with White Zinfandel (fruity, light bodied, cuts spiciness and adds sweetness to palate)

2. Eggplant or Chicken Parmesan (Italian) with Merlot (rich, full-bodied, smooths out flavors because of low acidity)

3. Beef and Ale Casserole with Horseradish and Thyme (Because alcohol always needs more alcohol) with Cabernet Sauvignon (varied complex flavors, full-bodied, able to take rich roasts and unusual flavor combinations)

And, if you haven't eaten your weekend haul yet- so basically, if you're not me- several people recommend pairing bite size candies with certain wines. Is anybody brave enough to try these?

Some suggestions:

1. Ruby Port with Reese's Peanut Butter Cups

2. Bugey Cerdon with Pop Rocks

3. Riesling with Sour Patch Kids or Sour Skittles

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