Are you pulling a Jimmy Kimmel and telling your kids you ate all their Halloween candy? Whether you are or not, you’re probably sneaking a few pieces from their stash. We don’t judge.
I asked a few local sommeliers and wine shops what they’d pair popular candies with:
Candy corn
“Bérêche & Fils Brut Réserve” — Nathan Luginbill at Wine House
Snickers
“Tempranillo from Rioja, Spain” — Andrea Ciavardini-Royko at Jianna
Nerds Gummy Clusters
“An off-dry Riesling from the Mosel” — Liz Dowty Mitchell at Camino Wine Merchant
Sour Patch Kids
“Dry chenin blanc from Vouvray in the Loire Valley” — John Mitchell at Soby’s
Reese’s Peanut Butter Cups
(or the — far superior — pumpkin-shaped ones)
“Madeira” — Liz Dowty Mitchell at Camino Wine Merchant
KitKat
“Marsala” — John Mitchell at Soby’s
Swedish Fish
“A white wine from Friuli, specifically Malvasia” — Andrea Ciavardini-Royko at Jianna
Payday
“Vini Belluzzo, Aurum” — Taxi House Wines
