The finest meals can be happy accidents -- items that were next to each other on a grocery list or the last cans on the pantry shelf. The next time you run out of milk you might find an unlikely substitute in your wine rack!
This isn't quite beer in your Cheerios, and you'll definitely want to keep your Merlot separate, but the art of pairing cereal and wine is the last topic on the Wine Library's podcast by Gary Vaynerchuck.
He pairs a chardonnay with Cinnamon Toast Crunch, a riesling with Cap'n Crunch and a demi-sec with Lucky Charms. His top pick is the 2007 Von Kesselstatt Spatlese Scharzhofberger Riesling with the Cap'n Crunch. But Vaynerchuck cautions overzealous eaters:
Riesling has high acid, if you eat too much Cap'n Crunch, you will cut the top of the roof of your mouth. So what happens is you get the acid and it feels like it's stingy, right, like it's putting salt on a wound. You've got to be careful.
The worlds cereal and wine are more connected than you might think and most of those points of intersection are tied to Chaim Gur-Arieh.
A food scientist turned winemaker, he is now making wine using a flavor extrusion
process he developed to create the fruit flavors in Cap'n Crunch. After selling his flavoring business, Gur-Arieh purchased
209 acres in the Sierra Foothills in 2000 and launched C.G. Di Arie
Winery. But he's not sold on pairing his first love with his latest
love:
Capn' Crunch and wine don't go together.Even if Gur-Arieh isn't convinced, cereals might be a natural pairing with wines based on their high starch content and slight sweetness. Just maybe not for breakfast.Otherwise, my Zinfandels and Syrahs pair very well with a variety of
foods such as meat, poultry, fish, and even good chocolate.
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