It’s #NationalCookieDay! Because we’re in the holiday spirit here at Bright Cellars, we decided to put together a list of the ULTIMATE Christmas cookie pairings. (You’re welcome.)
Gingerbread & RieslingRiesling’s notes of sweetness are the perfect match for a spicy gingerbread cookie. The wine’s generally oily texture combines with the sharp ginger taste, creating a deliciously smooth finish.
White Chocolate & Moscato
Moscato can be one of the sweetest wines, as white chocolate is one of the sweetest chocolates. Moscato’s sweetness compliments the vanilla and honey flavors in white chocolate, picking up on just the right amount of creaminess. This pairing guarantees a satisfying, velvety finish.
Chocolate Peppermint & Zinfandel
A California zinfandel is the perfect choice for a cookie with chocolate and peppermint flavors. Zinfandel has hints of cocoa, mint, clove and cedar, which enhance the peppermint in these holiday favorites. #ZINNING
Shortbread & Chardonnay
It’s Paula Deen’s favorite food and it’s our favorite characteristic in both shortbread and chardonnay: butter. The buttery taste and texture of chardonnay intensifies the flavors of sweet vanilla and savory butter in a shortbread cookie.
Chocolate Chip & Cabernet Sauvignon
For both dark and milk chocolate chips, cabernet sauvignon is the best bet for a satisfying combination. Dark fruit flavors in a cab expose a complex, fruity flavor in chocolate. A heavier-bodied cab is ideal for this pairing, as it will heighten the baked notes of spiciness in chocolate chips.
Peanut Butter & Pinot Grigio
Pinot Grigio is a safe, yet satisfying match for a peanut butter cookie. The crispness of the wine evens out the flavor dominance of peanut butter without taking away from the baked, nutty flavors. Pinot grigio tends to be a refreshing wine, and quenches what could otherwise result in a dry, unsatisfying finish.
Oatmeal & Syrah
Syrah is known for having the darkest of fruit flavors like blackberry and blueberry, and has a very unique spiciness. These characteristics are the ideal match for an oatmeal cookie. The vanilla and nutmeg flavors in an oatmeal cookie cuts syrah’s peppery astringency and neutralizes the finish.