Wine Enthusiast Was Wrong. Here’s What to Pair With Girl Scout Cookies.
Hey there, munchers of cookies, sippers of wine, and everyone who's ever thought, "Hmm, what pairs well with spandex?"—it's your not-so-humble neighborhood wine nerd coming at you with the pairing guide to end all pairing guides. Now, hold onto your chimichangas, because we're about to dive headfirst into the ultimate Girl Scout cookie and wine pairing extravaganza. You might be scratching your head, thinking, "Wait a minute, didn't some fancy-schmancy wine magazine already try to do this?" Yep, Wine Enthusiast took a stab at it. And if you're looking for a good laugh, I highly recommend giving it a read. Hilarious? Absolutely. Useful? About as much as a screen door on a submarine.
But fear not, my snack-hungry compatriots! I've joined forces with the wine wizard of the culinary world, sommelier and Wine Director Ali Schmidt from Emmer & Rye Restaurant Group, to concoct a guide that'll make your tastebuds do the tango. This isn't just any guide; it's a flavor-filled journey, a heroic quest to salvage your snack time from the jaws of mediocrity. So fasten your seat belts, you hedonistic beauty, because we're about to launch into a world where cookies meet wine in a dance of destiny, sophistication meets sass, and where every pairing is so on point, you'll want to slap your grandma (please don't actually slap your grandma, though). Welcome to the pairing guide you've been dreaming of, drooling for, and downright deserve. Let's get this culinary party started, shall we?
Tagalongs & Banyuls/Bugey Cerdon
Got a thing for Tagalongs? Those peanut butter patties are like a chocolatey hug for your mouth. Pair them with a Banyuls, and it's like spreading blackberry jam on that hug. If you're feeling bubbly, pop open a Bugey Cerdon. The strawberry jam vibes and refreshing bubbles cut through the peanut butter like a hot knife through, well, butter. It's all about balancing that rich, mouth-coating peanut butter with something sweet and slightly tart.
Thin Mints & Braulio/Merlot
Thin Mints are the cool kids of the cookie world. Want to keep it chill? Go for Braulio (shaken, of course!). This amaro extends those herbaceous, minty notes into a long, cool evening of sipping and snacking. More of a wine fan? A velvety Merlot allows chocolate to bring out Merlot’s fruity side while keeping things smooth and classic. It's like Thin Mints went to a fancy party but didn't change out of their minty freshness. And always – ALWAYS – freeze your thin mints.
Samoas & Verdelho Madeira
Samoas, with their caramel-chocolate-coconut trifecta, are basically a party in cookie form. Verdelho Madeira steps in like the cool aunt who traveled the world and knows how to have a good time. It's rich, it's got depth, and it says "Yep!" to everything about a Samoa. With caramel and creme brulee notes, it’s a match made in caramel delight heaven.
Trefoils & Buttery Chardonnay/Extended Lees Champagne
Trefoils might seem a bit underwhelming at first glance, but pair them with a buttery California Chardonnay, and it's like butter on butter—decadent, rich, and surprisingly delightful. Or, if you're into something with more of a bakery vibe, try an extended time on lees Champagne for that shortbread and brioche effect. Still think they're dry and bland? Dunk them in a boozy hot chai latte mixed with a bit of El Dorado 5-year rum. Game changer.
Adventurefuls & Tawny Port
Adventurefuls are the new kids on the block, bringing caramel and chocolate into the mix. Double down on those flavors with a Tawny Port. It's like your cookies took a dip in a caramel and chocolate fountain and came out even better on the other side.
Do-si-dos & Manzanilla Sherry/Vin Santo
Do-si-dos and their peanut butter sandwich goodness are just begging for a Manzanilla Sherry. It's like salted peanuts in liquid form—salty, nutty, and oh-so-sippable. Or, if you're feeling a bit more decadent, a Vin Santo brings out a nut medley with honey notes that complement the cookie's flavors like they were long-lost lovers.