Guillermo Nolasco

Cheers!

October 22, 2016

Halloween candy is great on its own, but it's even better when you pair it with wine.

Vivino, a wine review website, recently shared their picks for enjoying your favorite seasonal sweet with a glass of wine.

Grab the glasses.

Tootsie Rolls + Amarone

“In order for a chocolate and wine pairing to work, the wine needs a lot of horsepower. Amarone, with its rich tones of leathered blackberry, strawberry, and currant has the strength to stand up to one of life's greatest pleasures, chocolate.” - Joel Caruso, Beverage Director at Pizzeria Ortica

Caruso's suggestion: Corte Guala Amarone

Hershey's Kisses + Zinfandel

“The best wine contrasts creamy milk chocolate with ripe berry flavors. America’s sweetheart, Zinfandel, turns every bite into a raspberry cordial on the palate.” - Laura Burgess, Sommelier

Burgess' suggestion: Ridge Paso Robles Zinfandel

Pixy Stix + Sauvignon Blanc

“These fruity tubes of sugar rush-inducing powder beg to be paired with something equally peppy and fun—Sauvignon Blanc! The juicy tropical fruit and refreshing acidity match well without any sugar to get in the way.” - Courtney Schiessl, NYC Sommelier

Schiessl's suggestion: 2014 Tiefenbrunner 'Turmhof' Sauvignon Blanc

Whoppers + Cabernet Sauvignon

“The huge malty character of whoppers needs a wine with backbone and depth to keep from being overpowered by the malt and chocolate. I love dessert wine with Whoppers, but something more accessible is a ripe, bold Cabernet Sauvignon blend from Paso Robles.” - Joel Caruso, Beverage Director at Pizzeria Ortica

Caruso's suggestion: Parrish Family Silken

M&Ms + Port

“The dark, sweet, black fig and dried fruit character of Port is a great counterpoint to the milk chocolate in M&Ms. The hard crunch of the candy shell is perfect with the soft pillow of lavishly textured Port.” - Karen MacNeil, Author of “The Wine Bible”

MacNeil's suggestion: Graham’s Six Grapes Reserve Port

Reese's + Sherry

“Reach for a bottle of Oloroso Sherry to toast the now-probably-sainted person who first married chocolate and peanut butter. Toasted nuts, caramel, raisins, and brown sugar, accented by sea salt, blend harmoniously with the rich flavor of a Reese’s.” - Courtney Schiessl, NYC Sommelier

Schiessl's suggestion: NV Bodegas Grant ‘La Garrocha’ Oloroso

Swedish Fish + Lambrusco

“Swedish Fish holds the title for best gummy Halloween candy—yup, I said it. They’re not too sweet, bursting with flavor, and just plain fun! Lambrusco’s berry and cherry flavors mirror those of the Swedish Fish, while underlying earth and floral notes add complexity.” - Courtney Schiessl, NYC Sommelier

Schiessl's suggestion: 2015 Cleto Chiarli ‘Vecchia Modena’ Lambrusco di Sorbara

Candy Corn + Moscato

“Moscato and candy corn are a fantasmagorica of sweetness. Think candyland on steroids. The sugar in the candy corn amps up the fruitiness in the Moscato. Both taste better as a result.” - Karen MacNeil, Author of “The Wine Bible”

MacNeil's suggestion: St. Supery Moscato

Sweet Tarts + Riesling

“Rieslings labeled ‘Spätlese’ are sweet, but not dessert-level sweet, making them a great match for sour candy. Dominated by intense orange and candied lemon with touches of minerality, they make the candy taste less sour, enabling the eating of way too many packets at once!” - Laura Burgess, Sommelier

Burgess' suggestion: S.A. Prüm Wehlener Sonnenuhr Riesling Spätlese

Jolly Rancher + Gewürztraminer

“You need a dynamic wine with enough acid and depth to stand up to the berry Ranchers and mesh with citrus ones. Grand Cru Alsatian Gewurztraminer has strong lychee tones and low acidity, so the candy the reigns without drowning out the flavor of the wine.” - Joel Caruso, Beverage Director at Pizzeria Ortica

Caruso's suggestion: Maurice Schoech Alsace Grand Cru Kaefferkopf Gewürztraminer

Starburst + Moscato D'asti

“The best Moscato d’Asti wines bring a refreshing sparkle to trick-or-treating frenzies with seductive orange aromas and candied citrus flavors. Like Starburst, Moscato d’Asti balances fruity sweetness with a tart tang.” - Laura Burgess, Sommelier

Burgess' suggestion: Michele Chiarlo Moscato d’Asti Novile

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