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Wine pairing for PB&J?

I am planning to write a blog on the best wine pairings for peanut butter jelly sandwiches but I realize that I haven't got much of a clue where to start.

I've tried a California Viognier (Rosenblum 2004) which paired pretty nicely, but given how it's winter I'd really like to find a red wine to have with late-night pb&j snacks.

Tonight I had a Beaujolais Villages (2005) that went OK with some peanut butter crackers, but other than that I don't really know where to start.

Any suggestions?

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  1. Red: Riunite
    White: Liebfraumilch
    Rosé: Combine the above.

    1 Reply
    1. I don't really know of any wine that looks like, smells like, and tastes like milk..........

      1. My first thought would be the same things that go with nut desserts: oloroso sherry, malmsey Madiera, port. Use peanut butter without partially-hydrogenated vegetable oil as that crap coats your tounge.

        With good bread and sour cherry jam, this could actually be a fun dessert course.

        1. I think that Robert Lauriston is correct, so I'd suggest an Oloroso Sherry or a port or maybe a Vin Santo. Actually I think the best bet would be Champagne, it goes with anything.

          1. I'm going to lose any credibility I might have here (if any) and say that TJ's two buck Chuck gamay Beaujolais is a good match. It is a light wine that works with food you would not imagine it would. Given the inconsistencies of Charle Shaw wines, this is only a rec that applies to the current batch.

            That idea of a sweet wine like port or sherry sounds good too.

            Ruinite or another lambrusco seems like it would be good too for the same reason that two buck Chuck works. I think it would be better than champagne or a white sparkler though I usually love sparkling wines with everything.

            Here's a link that discusses pb&J pairings. It has links to other sites including a Chicago Tribune article on that subject.
            http://www.slashfood.com/2006/09/07/t...

            Doing a quick scan here and elsewhere, it seems the jelly matters too. A wine-based jelly like a cabernet jelly would go best with that sort of wine. A strawberry jam ... maybe a rose with strawberry notes.

            On the other hand, this link warns against wines matching too closely with the jelly.
            http://augieland.blogs.com/augie_land...

            1. On a broader subject, this just points out that there is the possibility of "decadent" wine pairings, where you are combining a good to very good wine with an innocuous food item...

              The classic example for me is a great cabernet paired with a grilled cheddar steakburger....

              At first blush who would pair a nice wine with a lowly sandwich... but it is possible to put the flavors together and create a tremendous taste combination...

              Example are the creative "nut pairing" ideas here with the PB&J sandwich... I agree with the poster that the KEY to this is the jelly... you can match the nuts and wine or sherry... but can you find a jelly that ADDS rather than clashes ???

              I've never tried any of these but how about...

              1) PB & Blueberry jam with a Tokaji ?

              2) PB & Orange Marmalade with a Tokaji?

              3) PB & Fig Jam with a Muscat or PX Sherry ?

              4) PB & Strawberry Jam with a Muscat ?

              5) PB & Banana sandwich with Tokaji or a sweet sherry /

              Also, just as a general idea, if you have super-bright fresh fruit flavors in your "jelly", how might a Sauternes do here ??

              1. A couple of years ago Melanie Wong recommended an inexpensive Pinot Noir. I wish I could remember what it was.

                Anyhow, I bought a couple, and happened to take one on a camping trip. It was perfect w/ my PBJ (strawberry jam).

                2 Replies
                1. re: danna

                  I'm curious... was that an American or French PN ? or....

                  1. re: Chicago Mike

                    It was American. I'm seeing an "E". Estancia? Echelon? It has been a few years though.

                    Although, now that I think about it, I'm pretty clueless...I should be on the wine board listening, not talking ;-)

                2. Rosemount's grenache-shiraz blend is super-fruity, might be worth a try. Cheaper than most of the other suggestions.

                  1. I think any good champagne would go wonderfully with PBJ.
                    The Gloira Ferrer at about $20 would do nicely.

                    1. What kind of jelly/jam? Berry based or stone fruits? Also, what kind of peanut butter: Jiff or Skippy which has added sugar or the groovy kind that is all natural? Salted or unsalted? These differences could change the balance.