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.
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.
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.
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.
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 ??