Remember when you were a kid? You'd go out for Halloween and come back with a bag full of treats. Best. Night. Ever! As an adult, it's difficult to capture the same magic. Or is it? Four words: wine and candy pairing.
For candy corn, try prosecco. The bubbles complement the sweet, smooth candy. The candy corn will have a creamy texture to it that the prosecco brings out by contrast.
Yum... chocolate, caramel, peanuts, and nougat. This is perfect for a rich red wine that mixes each of these flavors. You'll taste everything become more pronounced – both the Snickers flavors and the complex red.
Skittles delightful blend of flavors is perfectly offset by a dry white wine. Try a sauvignon blanc. It helps accentuate the flavor so much that you may, at long last, be able to really taste the rainbow!
Anyone else have metric ton of Tootsie Rolls after trick-or-treating? Pair them with port. It’s a perfect complement because the Tootsie Roll will help that smooth, sweet taste linger on your tongue all the longer.
Here's something that's tougher. Butterfingers aren't a complex candy. Their taste is a pretty straightforward butterscotch flavor. A more acidic, less oaky chardonnay cuts through this flavor perfectly for a really unique mouthfeel.
Experiment! Peanut butter tastes exquisite with jammy fruit flavors, so Reese's candies pair well with dry, quality lambruscos evoking raspberry and violet flavors. Lots of candies have almond in them. Fortified sherries fold in an element of a whiskey-like taste, which pairs perfectly. Milk chocolate pairs well with light and medium reds, while dark chocolate deserves a peppery syrah or leathery malbec. Experiment with wine and candy pairing. You know your candies. You know your wines. Become a Halloween wine scientist, and test out your maddest creations!