"You get regal and angry when you’re drunk."
|Canadians:||This 5am hockey game thing sucks|
|Government:||BARS CAN OPEN AND SERVE ALCOHOL AT 5AM BECAUSE HOCKEY|
|Canadians:||FUCK YEAH 5AM HOCKEY|
These wafer-thin, mint-centric cookies are covered in rich chocolate. Such a classic combo of flavors needs to be paired with a wine that will complement the chocolate notes and play well with the minty characteristic. My pick is a dark, brooding Australian Shiraz or a Napa Valley Syrah. Try the 2010 John Duval Entity Shiraz from Australia ($40) or the 2009 Arns Syrah “Melanson Vineyard” from Napa Valley, California ($40).
This is reminiscent of a coconut macaroon with a layer of chocolate and caramel. My bet would be a dessert wine from either the Barsac or Sauternes regions of Bordeaux, France, where the abundant acidity can cut through the rich coconut and caramel flavors. And the concentrated nut/apricot/caramel flavors will pair beautifully with the flavors of the cookie. Try the 2007 Chateau Coutet from Barsac ($35) or the 2009 Chateau Rieussec from Sauternes ($40).
Creamy peanut butter and chocolate-coated cookies may seem like a tough cookie to pair with wine, but I have a feeling that a red wine that has its own sweet tooth might do the trick — something like a tawny port or a petite syrah. The soft caramel flavor of the NV Taylor Fladgate 10-year-old Tawny ($30) would be a great bet to pair with the richness of a Tagalong. And the rich chocolatey complexity would also be a great visceral match. The deep, dark chocolate notes found in the 2009 Priest Ranch Petite Sirah ($40) from Napa Valley would also be a fun choice.
Trefoils are delightful shortbread-esque cookies that have a rich, buttery taste, and my definite “go-to” for these biscuits is Champagne! The flavors of crisp apple, lemon zest, grated ginger and a hint of roasted almonds found in the Non-vintage Moet Chandon Imperial ($45) from Champagne, France would be perfect.