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.
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 ??
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.
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.