15+ years in the wine industry gives a man certain skills… and I’ve earned each one of those bullet points with my blood, sweat and puke over the years.
That’s like serving berry jam with berry pie. It would be just too much. You want to serve berry pie with ice cream. You want something that complements the flavor, not something that’s the same flavor.
Chardonnay isn’t usually vinified sweet enough, sadly, to stand up to Corn Pops and Honeycomb. There probably is one, somewhere, but it’s a reach. You’d really want Sauternes or Tokaji Aszu. They’re produced from grapes infected with a rot that gives them honey flavor notes.
Champagne and Port I like. Rice Crispies I’m curious about. Why and from where?
I chose Chard because most are buttery, and which compliments the buttery corn of Corn Pops and the honey in Honeycomb. Didn’t think about the botrytis wines at all tbh - they’re in a class of their own. Thinking high-end granola with lots of fruit there.
Some other suggestions:
Grape Nuts, whiskey, and a Marlboro Red
I feel like this might have been a real ad when i was a kid
Me too. There was a cowboy if memory serves me right.
Part of a clinically approved balanced breakfast!
How my grandfather lived to be 94
(kidding they all had massive strokes in their 50s)
One of mine lived on that until he died at 95.
The other didn’t smoke and got a cool sword in Germany for a carton in ‘45. He lived to 97.
My uncle Bob was an aircraft mechanic who skipped the Grape Nuts and crushed my hand for fun died happy at 89.
Optimizing for duration is not a reliable measure of glory.
Grape nuts, Winstons, and Scotch whiskey describes my dad on the weekends.
Didn’t burn anywhere near as much water and co2 for those suggestions either.
15+ years in the wine industry gives a man certain skills… and I’ve earned each one of those bullet points with my blood, sweat and puke over the years.
Plus, we can go deeper…
Okay, I’m going to have to find somewhere that sells mead for next time I get an apple fritter
These are great suggestions. Definitely gonna try the sherry glazed!
Without knowing apple fritters, wouldn’t a cider pair more naturally?
That’s like serving berry jam with berry pie. It would be just too much. You want to serve berry pie with ice cream. You want something that complements the flavor, not something that’s the same flavor.
Fair enough, I didn’t know the intensity of the fritters. I get that,thnx for the reaction.
Chardonnay isn’t usually vinified sweet enough, sadly, to stand up to Corn Pops and Honeycomb. There probably is one, somewhere, but it’s a reach. You’d really want Sauternes or Tokaji Aszu. They’re produced from grapes infected with a rot that gives them honey flavor notes.
Champagne and Port I like. Rice Crispies I’m curious about. Why and from where?
I chose Chard because most are buttery, and which compliments the buttery corn of Corn Pops and the honey in Honeycomb. Didn’t think about the botrytis wines at all tbh - they’re in a class of their own. Thinking high-end granola with lots of fruit there.