Let’s be honest: Some of the sweetest things in life come in spread form. Seriously. We can’t think of a single person in the world who doesn’t love a spoonful of Nutella, Peanut Butter, or lip-smacking Speculoos (also known as Cookie Butter at Trader Joe’s) at the end of a stressful day. In fact, sweet spreads and lightly toasted bread make for a perfect late-afternoon snack, post-dinner dessert, or Saturday morning brunch treat. Considering all of the above are prime times for an alcoholic beverage, we’ve rounded up a pairing for all of your spreadable, sweet-tooth needs.
Nutella – Ruby Port
Photo via Phototasty / Shutterstock.com
This creamy chocolate spread screams for a sweet red — Ruby Port, specifically. Plus, the nutty characteristic of the spread and sweet sugary red wine will give this pairing a quasi-PB&J feel!
Peanut Butter – Malmsey Madeira
Malmsey Madeira is the sweetest of them all. Its layered feel on the palate and sweet coffee-caramel flavors are stunning with our beloved PB. The naturally high acidity in the wine cuts through the texture of the spread as well, making this pairing simply mouthwatering.
Almond Butter – Amontillado Sherry
Amontillado Sherry is born when the layer of flor, under which a wine is aging, disappears. This causes the wine to oxidize, giving it a savory, nutty flavor profile — perfect for pairing with almond butter.
Speculoos – Tawny Port
Photo via Biscoff
Like Amontillado Sherry, Tawny Ports undergo a gradual oxidation, imparting a brownish color and nutty flavor profile to the wine. The cinnamon-caramel notes of Tawny Port perfectly complement the cinnamon-based Speculoos spread.
Red Jelly – Rosé d’Anjou
These slightly sweet rosés pair gorgeously with various red jellies; the fruit-forward palate and light residual sugars in the wines are a stellar match with strawberry jam, raspberry jelly, cherry preserves… the list goes on.
Grape Jelly – Off-Dry Riesling
An off-dry Riesling, particularly from the Mosel region of Germany, packs enough sweetness to stand up to grape jelly, while the naturally high acidity in the grape slashes through the sweetness in a strikingly delicious way.
Apple Butter – Off-Dry Vouvray
Loire Valley Chenin Blanc is notorious for presenting fruit-forward, bright apple characteristics on the palate, making this pairing with apple butter a no-brainer.
Fluff – Moscato d’Asti
Who doesn’t love fluff?! Light and sweet, fluff needs a wine that is equally soft and delicate. The low-alcohol, Moscato-based sweet wines from Asti are a stellar match.
PB&J – Lambrusco
What’s more fun than PB&J? PB&J paired with sparkling red wine, of course! The frothy, fruity wines of Lambrusco complement the sweetness of the jelly, while the acidity in the wine perfectly cuts through the peanut butter. Moms and dads, this pairing is for you.
Join sommelier, Madeline Puckette, as she attempts to make one of the most challenging wine pairings work. If you love wine and chocolate, you’ll want to see this.
Wine and Chocolate Pairings Tested
Ruby Port and Chocolate Truffles
This is a classic pairing, and highly recommended!
When you pair the dark chocolate truffles with the ruby port, they actually start to create a new taste together on your palate. It’s really amazing to taste, because it changes into this creamy chocolate raspberry flavor in your mouth.
New Zealand Sauvignon Blanc and White Chocolate
This is an off-the-wall pairing and it blew my mind!
New Zealand Sauvignon Blancs these days often have notes of passion fruit in their taste profile. So we took this idea and paired a New Zealand Sauvignon Blanc with white chocolate to see what would happen. It was unbelievable! The wine and white chocolate together created a flavor not dissimilar to passion fruit ice cream. Highly recommended.
Ένα διαφορετικό και εύκολο επιδόρπιο για το ΠΡΩΤΟΧΡΟΝΙΑΤΙΚΟ εορταστικό σας τραπέζι, όπως το εμπνεύστηκε και το παρουσιάζει ο executive chef Ευάγγελος Μπιλιμπάς. Φτιάχνεται με απλά υλικά και σε λίγα λεπτά, όμως η τελική εντύπωση είναι άριστη και η γεύση, σκέτη απόλαυση. Το «μεγάλο μυστικό» είναι το σαμιώτικο γλυκό κρασί «Anthemis» του Ε.Ο.Σ. Σάμου που δημιουργεί […]
On a chilly December night, there are only two things we want to be drinking — booze and hot chocolate — and there’s nothing worse than having to decide between the two. So we decided: Why not both? After multiple attempts of swirling and sipping, we’ve finally perfected the recipe for this flawless yet simple Red Wine Hot Chocolate, and we’re sending it your way. So grab a bottle and get to mixing! You’ll be on your way in no time to snuggling up with the booziest, most exquisite hot chocolate you’ve ever tasted. [TIP: We found that a full-bodied, fruit-forward red, such as a Cabernet Sauvignon from California, works best. Also, no need to spend more than $15 — you are mixing it with chocolate, after all.]
What You’ll Need:
1 cup whole milk
1/2 cup sweetened cocoa powder or hot cocoa mix
1/2 cup red wine
Whipped cream for topping
Dark chocolate shavings for topping
Slowly heat milk in a saucepan on low — do not scorch the milk! Whisk cocoa powder in with warm milk until it’s fully combined. Remove from heat and add red wine. Stir to incorporate red wine. Pour hot chocolate into a mug. Top (generously) with whipped cream and dark chocolate shavings.