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 Filed as : HolidaysRecipes & Pairings

Wine And Gingerbread

Dec 20, 2011
Wine And Gingerbread
Trade in tea and coffee for wine with these holiday treats

wineandgingerbreadOne of the best things about the holidays is washing down sweet treats with luscious wines. There are infinite pairing possibilities for the bevy of pies, cakes, candies, and chocolates at this time of year. Here are a few of our favorites. Experiment and find yours.

Pecan Pie: To match the nutty meatiness of this Christmas crowd-pleaser, we reach for a rich reserve Port, like Fonseca Bin No. 27 from Portugal ($18). With its velvety, full body and luscious dark fruit flavors, it has an intensity to match this substantial pie.

Gingerbread: This simple classic gets oh-so-grown-up when paired with a 2009 Chateau Grillon Sauternes from the Bordeaux region of France ($21 for the 375 milliliter half bottle). With its honeyed, citrus peel flavors, the coveted wine adds a vibrant, unctuous complexity to this spicy, crunchy cookie.

Sufganiyot: Move over, gelt. Wash down the sticky sweetness of fried Hanukkah jelly doughnuts with Pacific Rim White Flowers Sweet Sparkling Riesling from Washington State ($16). The bubbles and natural acidity cut the doughnut’s crispy fat. The flavors of pear and white peach delight your taste buds.

Peppermint Bark: The white chocolate threw us until we tried this crunchy favorite with the 2009 Cline Late Harvest Mourvèdre from California’s Contra Costa County ($32 for the 375 milliliter half bottle). Underneath the berry and cedar characteristics is an undeniable presence of vanilla and candied chocolate. Try it. It works.

 

Tell us your favorite holiday treat below. We will recommend a great wine to pair with it! 

 






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