Cookies & Wine
Chocolate Chip Espresso Cookie Pairing:
Port is a classic pairing with semi-sweet chocolate, Cabernet Sauvignon - most people have a Cabernet Sauvignon on hand, be sure that the wine is of the same sweetness as the cookie, balances the black fruit, vanilla and caramel.
Oatmeal Raisin Cookie Pairing
Shiraz for when the time comes. Dark, with a spicy and peppery aftertaste, this is the ultimate “opposites attract” pairing. And while the full-bodied flavor of Shiraz might overwhelm the average cookie, it’s perfect for a dense oatmeal raisin.
Chewy richness of the oatmeal, the sweetness of the raisins pairs well with an Oakey California Chardonnay. The raisins match the fruitiness and the chewiness of the wine’s richness. Vin Santo also pairs well - an amber colored wine with nut, raisin, honey and cream notes. If you like fortified wines, a Tawny Port is well suited for the baking spice, almond and caramel flavors.
Sugar Cookie Pairing
A lighter aromatic wine such as an Albariño, Torrontes, Viognier or Pinot Gris would pair nicely with a sugar cookie. The lighter cookie will be a compliment with a crisp, lively white, the acidity and vanilla of the cookie go nicely with the brown sugar element. A crisp, sparkling wine such as Bubbly, light, and just a tiny bit sour, champagne pairs perfectly with sugar cookies since it heightens their sweetness instead of competing with it.
A nice dry prosecco is a great choice for sugar cookies. The more acidic taste of prosecco helps cut through the creamy, fatty taste of a good sugar cookie and the bubbles contrast nicely with the smooth cookie.
Ginger Crackle Cookie Pairing
Off-dry Riesling sweetness of peaches, nuts and orange blossom, a Sauternes sweet French desert wine with apricot, honey, and white floral notes. The light, fruity flavors of a good riesling create a nice contrast for the bold winter spices of a spicy gingerbread cookie, which enhances the flavors of both cookie and wine. The smooth, slightly oily texture of the wine also contrasts well with the rough texture of most gingerbreads.
Jam Thumbprint Cookies
Pinot noir is a light to medium bodied red wine that tends to take on red fruit flavors such as raspberry, cranberry, and strawberry so you have some options when baking! The bright, vanilla tones that come from the oak barrels will complement the not-so-sweet cookie base. This combination is tart and jammy.
PB Cookies
Strong flavors like peanut butter require a bold and sweet wine to compliment it. The nutty flavors found in a Tawny Port is perfect for a classic peanut butter cookie. For cookies that have raisins or chocolate, try a Ruby or LBV Port for perfection. also a Bual Madeira fresh acidity, moderate sweetness, and nutty character Madeiras are fortified wines that pack a wallop of flavor and a higher ABV that will bring an added punch to your cookie.
Cranberry Pistachio Biscotti
Vin Santo is a classic Italian pairing, this Chianti is a no-brainer. The wine is sweet but still comes off as an acidic dessert wine and easily complements a nutty and crispy biscotti
