Buzz
As Halloween draws near, adults find themselves pondering the usual dilemmas: How seductive is too seductive for a costume? How many pieces of candy can you snatch from your kids before you’re considered a villain? And, most importantly, is it possible to match booze with that stolen stash of candy—and if so, what’s the best way to do it?
That last question is key, because anyone who’s ever eaten a Butterfinger followed by a sip of tannic cabernet can tell you that sometimes candy makes alcohol taste awful. This often happens because most candy—especially the kinds you’ll find in a typical kid’s Halloween haul—is packed with sugar, unlike more complex desserts. But don’t lose hope—you absolutely can pair candy with alcohol. Just follow two simple guidelines:
Match or contrast. When pairing candy with alcohol, you can either match the flavor profile of the candy or go for a contrast. Generally, you’ll have better luck matching, thanks to all that sugar—most candy lacks the complexity needed for a successful contrast.
Sweet or sweeter is the way to go. With a few exceptions, you’ll want to pair candy with alcohol that’s equally sweet or even sweeter. Anything too dry will create a bitter, unpleasant taste if you’re munching on something sugary. That’s why wines that are light and fruity, or flavored whiskeys, work best.
Ready to dive into your candy stash and pair it with the perfect booze? Here are some fantastic pairings to elevate your candy tasting experience.
Regular Skittles or Sour Skittles with Muscat
Skittles, particularly the sour variety, pack a tangy, acidic punch, and according to sommelier Samantha Wall, it’s important to match that acidity when choosing a pairing. Though it may seem unusual, pairing acidic flavors together makes them less harsh, allowing the sweetness to shine through. Wall suggests an off-dry, high-acidity muscat like Nova 7 to balance out these zesty candy bites. If you can’t find that exact Nova Scotia wine, ask your local wine shop for an off-dry, slightly sparkling wine with high acidity.
Kit Kats and Tawny Port
Kit Kats are decadently sweet, with a rich milk chocolate coating over a crunchy cookie wafer. Sommelier Samantha Wall recommends pairing them with a tawny port (a port made from red grapes aged in wooden barrels, then blended to develop a distinctive flavor). The high alcohol content in the port enhances the chocolate’s creamy texture while the nutty notes of the tawny port perfectly complement the wafer. You’ll wonder why this combo hasn’t been your go-to treat all along.
Snickers and Ruby Port
Ruby port is a fortified dessert wine, typically ranging from 18%-22% ABV, making it an excellent match for a Snickers bar, as sommelier Jeff Anderson suggests. Snickers, with its layers of chocolate, caramel, and nuts, blends beautifully with the richness of ruby port. A sip of ruby port alongside a bite of Snickers not only enhances the sweetness but also introduces fruity notes—think cherries and berries—that elevate your candy experience into something extraordinary.
Reese’s Peanut Butter Cups and Sherry
Wine Enthusiast’s Fiona Adams recommends pairing your peanut-buttery treat with sherry, specifically Amontillado—adding an extra spooky Halloween touch—or the Oloroso. Both varieties of sherry have a natural nuttiness that complements the peanut butter in Reese’s while balancing the sweetness, creating a perfect pairing with this all-time favorite candy.
Butterfingers and Tawny Ports
Another peanut-butter classic, Butterfingers have a crunchier, less creamy texture compared to Reese’s Peanut Butter Cups. Sommelier Jeff Anderson suggests that tawny port is a great match here, as its toffee and caramel notes complement the candy’s flavor perfectly. A sip of tawny port will enhance the rich, nutty essence of a Butterfinger in a way that’s truly satisfying.
Starbursts and Riesling
For a chewy, fruity candy like Starburst, you’ll want an alcohol that doesn’t overpower the fruitiness but balances out the acidity. Sommelier Samantha Wall recommends pairing Starbursts with a spätlese riesling, which offers low alcohol and high acidity. This pairing accentuates the sweetness of the Starbursts without introducing additional fruitiness, making the candy’s flavor even more enjoyable.
Candy Corn and Prosecco
Candy corn—the candy that inspires both love and disdain. Regardless of your stance, it’s undeniably sweet. Wine Enthusiast’s Fiona Adams suggests that bubbles are the perfect companion here—helping to cleanse the sugary coating from your mouth. A crisp, fruit-forward prosecco with green apple notes works well, providing a refreshing contrast to the sweetness of candy corn.
Chardonnay and gummy bears may seem like an odd combination, but there's a surprising harmony between the two. Gummy candies, known for their sugar rush, pair wonderfully with a mineral-driven chardonnay, which balances out the sweetness. A great example of this is the Patchwork Chardonnay from Tissot.
You might be skeptical about pairing sugary gummy candies with wine, but sommelier Matthew Conway suggests they work perfectly with a crisp, mineral chardonnay that counters the sweetness. The Patchwork Chardonnay from Tissot is an excellent choice for this unexpected pairing.
