Tuesday, November 10, 2009

From the Mailbag -- peanut butter

Hello, everyone...

In the interest of keeping the vine growing, I thought I'd post and answer some of the reader questions that I get from time to time, rather than waiting to do a separate mailbag column. So, to start us off, something from Vine reader Lynn A.:

So what is the best wine to accompany peanut butter?(Creamy, not crunchy!)


An interesting question, to be sure. Peanut butter...hmm...

When I'm considering a wine pairing, the first thing I think about are what the major flavor characteristic are of a particular food. In this case, peanut butter would give you creamy and salty. What are the complementary flavor types. Creamy would point you towards white wine, since the acidity helps cleans your palate. Salty -- well, I don't know about you, but I like sweet with my salty. What's the traditional peanut butter partner? Fruit jelly!

So, a white wine with some sweetness in it to counterbalance and complement those flavors -- the first thing that jumps to my mind is Riesling -- especially a somewhat sweeter Riesling. You'd probably be OK with most domestic ones that aren't labeled "Dry Riesling." German Rieslings tend to be a little more nuanced, and you'd probably lose that with your basic peanut butter sandwich.

That's my recommendation. Other ideas from out there?


2 comments:

Ed said...

Champagne works well

Mike said...

Indeed. Although that's almost cheating. Bubbly goes well with almost anything! :)