- The Bonanza
- Fill glass with ice
- 1 oz brandy
- 1½ oz sherry
- Fill with Sweet Riesling wine
- Vin de Glacière Martinis
- 1¼ oz Vin de Glacière Riesling
- 1¼ oz Premium Vodka
- Garnish with 3 frozen grapes
- Vin de Glacière Cosmopolitan
- 1 oz Vin de Glacière Riesling
- 1 oz Premium Vodka
- ½ oz Grand Marnier
- Kiwi Melon Sangria
- 1 bottle (750 ml) Dry Riesling
- 4 peeled and sliced Zespri green kiwi fruit
- 1 cup (237 ml) fresh watermelon, peeled, seeded and cubed
- 1 lime, thinly sliced
- 1½ oz Midori melon liqueur
- ¼ cup granulated sugar
As a rule of thumb, the sweeter the wine, the higher the serving temperature. However, dessert-style Rieslings that have been concentrated through the effect of Botrytis are often not improved by being overly chilled because cold temperatures tighten-up volatile aromas. Standard refrigerators are usually set around 38°F (3°C)—keep that in mind for the best serving temperatures:
In Germany, a single wine estate may decide to make upwards of a dozen individual wines (from dry to sweet) based on grapes picked at different times (and ripeness levels) during a harvest. The wines are best understood when broken down into the following categories:
German wines are classified by law, based upon the ripeness of grapes. This system is undergoing some changes, but these terms are still relevant and helpful. Qualitätswein bestimmter Anbaugebiete (QbA), the basic level of “quality wine” in Germany and guaranteeing that grapes are of a certain ripeness and from one of the thirteen legally designated wine regions. In addition, QbA wines can be chaptalized.
Qualitätswein mit Prädikat (QmP)
QmP means literally “quality wines with distinction” and is used to distinguish German wines of superior quality. These wines carry one of the six Prädikats, giving us clues as to what style of wine is in the bottle:
Grape Maturity Measurement at Harvest
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.
Candy Corn and Prosecco Contrast
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.
Snickers and Syrah Find Balance
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 Love Sauvignon Blanc
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!
Tootsie Rolls & Port
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.
Butterfingers Need Chardonnay
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.
Even More Halloween Wine and Candy Pairings
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!