There are some things that just shouldn’t be done…or should they? We recently had the bright idea to attempt pairing campfire toasted marshmallows with their ideal wine counterparts. The idea of roasting the perfect ‘mallow – and combining it with a wine might be a little out there. Luckily for us, we connected with Andy, one of the main wine-honchos at Lake Wine and Cheese in Minneapolis, MN. His response looked like this:
“The shop owner told me you were looking for some ideas for wine pairings with s’mores and other campfire desserts. My first thought was try Bailey’s on the rocks… or a glass of milk. I don’t think some things are meant to have wine paired with them. After letting it stew a couple of days, here are my ideas. Keep in mind they’re served with a big dose of skepticism. I haven’t tried any of these wines with s’mores (nor do I intend to). In order of what I’d consider best to worst likelihood to taste good, here you go:”
Choose the ‘Black’ Ruby Port and put it on ice for a slight chill before combining it with your toasted marshmallow. If you’re really feeling it, sip this distinctive port with a complete S’MORE, as this wine also pairs perfectly with chocolates. Don’t get it wrong, this definitely isn’t your “father’s” port – modern yet timeless.
From The Wine Advocate: “There are ripe blackberries, tar, smoke and orange liqueur on the nose that takes time to open. The palate is medium-bodied, very sleek on the entry, fleshy black fruits, sloe, spice and just a hint of white pepper, leading to a very focused finish.”
Close your eyes, and imagine pairing your marshmallow with fresh berries and notes of jam – all complimented by notes of spicy cinnamon and clove. The flavors that this Zinfandel boasts were almost made specifically for a night in the summer woods. Not your typical Zinfandel, this wine boasts a medium-body with lively acidity and a refreshingly bright finish of cranberry and cassis flavors.
Although not technically a wine, the Pineau Des Charentes is more similar in character to a port. Made from a blend of eau de vie and grape juice from the Cognac region of France, this blend spends a minimum of five years aging in oak. Best served well chilled, where you can truly detect the flavors of apricots, honey and caramel notes. Pair it up with a perfectly browned marshmallow – and you’re good to go.
Have you ever thought to yourself – “The one thing that this marshmallow is missing, is bubbles”? Neither have we. Andy suggested that we pair this sweet, lightly sparkling wine with our puffed treats. Aromas of raspberries and strawberries that only grow deeper when poured over the top of fresh berries. Maybe there’s a new angle here? Wine-soaked S’MOREs? Probably not…
Well, if you’ve made it this far into the list – you must be taking this marshmallow-wine pairing seriously. When only a sparkling wine will do, choose this non-vintage from New Mexico. Subtle fruity aromas drive the character of this light bodied, semi-dry sparkling wine. Hints of apples, pears and pineapple will make your mouth water as you devour your roasted concoction.
Ok, Ok, Ok…
Ok, let’s be serious for a second. The thought of choosing the perfect wine to pair with a marshmallow is pretty ridiculous. The five-seconds that it takes to consume a marshmallow is hardly worth the effort to research and purchase the wine to pair. However, you made it this far – so be sure to check out one of our favorite camping-wine products, The WineRest. If you drink wine at the campsite, it’s a must-have!
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