On April 2 the nation will be celebrating. Not spring, not Easter, not the end of a day of jokes. Nope. We’ll be observing the oft overlooked National Peanut Butter and Jelly Day. The day on which we pull out two slabs of our favorite bread, some luscious peanut spread and a scoop of jelly and slap them all together into our favorite childhood sandwich.
Now, you might think you like your sandwich with a big glass of cold milk. Sure, that will do. But we suggest you kick it up a notch and wash it down with wine. Not sure how to pair wine with PB&J? No worries. We’ve got you covered. We asked Sommelier and Beverage Director for Jean-Georges Vongerichten’s restaurant group Bernard Sun, who usually pairs more elegant fare, to give us some suggestions.
Mr. Sun said you’ve got a few ways to go with wine and PB&J depending on your wine likes. Creamy Prosecco would be good; anything grapey will work; and if you’re going all-out on the wine, count on Champagne to get the peanut butter off the roof of your mouth! Some suggestions:
FANTINEL Prosecco Extra Dry non-vintage (Fruili-Venezia Giulia, Italy) $15
RINALDI Brachetto d’Acqui DOCG 2011 (Piedmont, Italy) $19
BOLLINGER Champagne Brut Special Cuvée non-vintage (Champagne, France) $60