This week we bring you a fun episode! It's super US-Centric (sorry to our international listeners) but hopefully we did a good enough job of describing things so you get the gist.
In this short episode, we explore the world of left over Halloween candy and which wines will be ideal matches for what may be laying around after the costumes are hung up and the trick-or-treaters are gone (or in bed and you can raid their stash!). *
*Keep in mind, we did not talk about pairings with dark chocolate or bittersweet chocolate. Why? 'Cause that's not what you get in a bag of candy for trick-or-treat! This is all about realistic scenarios.
How was this "scientific experiment" conducted?
Step 1: We got candies: The fruity kind, like gummies, Skittles, and Starburst and the chocolate kind -- everything from Kit Kat, Hershey's, and Mounds to Reeses P-nut Butter Cups and Snickers.
Step 2: We got wine, some based on recommendations that we researched in articles on the subject of Halloween candy pairing:
- Oaked Chardonnay
- Moscato d'Asti (from Italy, light, fruity, sweet, and gently sprakling)
- Muscat (from Australia, same grape as Moscato but dark, sweet, and rich in flavor)
- Late Bottled Vintage Port (richer, fuller, sweeter)
- 10 - Year Tawny Port (nuttier, less sweet)
- A Grenache/Syrah/Mourvedre blend from Australia (for it's fruitiness, and high alcohol, which people often think seems sweet when it's on it's own or with savory food!)