These are the best combinations of Halloween candy and booze

As Halloween approaches, adults everywhere face a common question. that too Are you sexy when it comes to clothes? How much candy can you confiscate from children before they become monsters? And most importantly, can you combine alcohol with that stolen candy?and if so, how do you do that with the best results?

As anyone who has eaten Butterfinger and then swallowed a tannic Cabernet knows, candy can make liquor taste like butt, so that last bit is very important. This is due to the fact that most candies, especially those found in children’s typical pumpkin-shaped Halloween containers, are almost all sugar, unlike more structured desserts. please do not. You can combine alcohol and candy. All that is required is for him to follow two simple rules.

• match or contrast. When pairing candies with alcohol, you can try to match the taste profile of the candies or contrast them. increase. Most candies don’t have a lot of complexity to play with.
• Sweet or sweet. With a few exceptions, you’ll want to match your candy with a liquor that’s the same or sweeter. between bites: tHats means wines that can be described as light, fruity, or flavored whiskeys.

If you’re ready to dive into your candy stash and find a liquor to match, there are some great combinations to try for a higher candy experience.

regular skittles or sour skittles and muscat

Skittles, especially sour skittles, have a tangy sour taste, According to sommelier Samantha Wall, You’ll want to match that level of tartness in your pairing. It may seem counterintuitive, but combining tart flavors is relatively less aggressive and accentuates the sweetness. recommends an off-dry, high-acid muscat. Nova 7 If you’re having trouble finding the right Nova Scotia wine, ask your local vintner for “highly sour, dry and slightly sparkling wine. please.

kitkat and tan port

Kit Kats are super sweet, with sweet cookie wafers topped with sweet milk chocolate.Sommelier Samantha Wall points to the tawny port (i.e. a port made from red grapes aged in wooden barrels and blended to achieve a flavor profile) High alcohol content that complements the sweetness of the chocolate. , transforming the chocolate into melt-in-your-mouth swirls, and the nutty accents of tan port complement the wafer pieces nicely. You’ll wonder why you aren’t sipping port with KitKat.

snickers and ruby ​​port

Ruby Port is a fortified dessert wine. That means it’s fairly high in alcohol (18% – 22% ABV), making it an ideal pairing with a Snickers bar. Sommelier Jeff AndersonSnickers bars consist of chocolate, caramel, and nuts. A splash of ruby ​​port in your mouth not only accentuates the sweetness, but also adds a fruity layer, especially cherries and berries, transforming your Snickers experience into something totally unique.

of the lease Peanut Bemit Cups and sherry

according to wine loversof Fiona Adamsanother option to combine with peanuts –The goodness of butter is sherry, Specifically, Amontillado for spooky Halloween meta references, or Oloroso, with its naturally nutty flavor enhanced and enhanced by the peanut butter cup flavor profile, balances the sweetness of these all-time favorite candies. I’m here.

butterfinger and tawny port

different peanutsA butter-based favorite, Butterfingers has a slightly different mouthfeel and flavor profile than Reese’s P.E-nuts Bemit Cups—crunchy, not creamy. According to sommelier Jeff Anderson, This is another triumph for the tan port that offers butterfinger notes of toffee and caramel. increase.

starburst and riesling

With a crunchy and fruity candy experience like Starburst, You’ll want an alcohol pairing that doesn’t interfere with the fruit flavors while counteracting the acidity. Sommelier Samantha Wall starburst and Spätlese RieslingLow alcohol and high acidity bring out the sweetness of Starburst without adding unwanted fruitiness. The end result is more Starburst flavor.

candy cOrnn and PeaRosecco

Oh, candy corn—the best— And at least-A long time favorite candy. We could argue all day if this has any flavor other than “sugar,” but the sweetness of this candy is undeniable.according to wine loversof Fiona Adamsfoam helps here—foam can remove the sugar coating from your mouth and sharpen the experience. Fruit forward prosecco (I think it has green apple notes) is a good choice.

gummy bear and cHadne

Gummies are a one-way ticket to a high-sugar state, and you might think they’re impossible to pair with wine. according to itMillie Matthew Conwaygummy candies, like Tissot’s Patchwork Chardonnay, pair really well with a very mineral-rich Chardonnay that counteracts the sugar gummy.