NOTE: The Hippo has changed how they are doing some things, so some of you Concord area people may not see all of my columns. I am going to do my best to upload them when they are out so you can still read them.
I realize they have been out for a few weeks, but if some of
you still have some Girl Scout cookies left and haven’t devoured them yet, here
are some suggested wine, beer and spirit pairings. If you’re going to eat them
(because let’s face it-they are irresistible once they are in the house), you
might as well pair them with your favorite beverage. Here are suggestions from
the experts, along with my own. I am not an expert, but I am offering my
suggestions anyway.
If you’re pairing anything with wine, most experts would say
start with the lightest and go from there. The same could be said about beer.
COOKIES! Photo courtesy of Girl Scouts |
Trefoils (shortbread cookies)
Wine: All of the
experts overwhelmingly suggest pairing this basic shortbread cookie with
Champagne or a sparkling wine. The rich, buttery taste will pair nicely with
the liveliness of the bubbly and bring out the flavors of the wine. I may also
try a Vinho Verde since it has some effervescence.
Beer: Craft Beer
& Brewing suggests the following beers: Smuttynose Brewing Company’s Baltic
Porter, Oskar Blues Old Chub. They also suggest an IPA to contrast the buttery
biscuit quality of the cookie.
Samoas (cookie with caramel & coconut)
Wine: This is one
of my all-time favorite Girl Scout cookies due to its combination of chocolate,
coconut and caramel. Huffington Post food suggests pairing this cookie with
Port, and I have to agree. The sweetness of the Port pairs nicely with the
notes of the cookie, and its smoothness will counter the ever so slight crunch
and texture. Moonlight Meadery’s Blissful could also be a great match.
Beer: Craft Beer
& Brewing suggests a barelywine as a match for this cookie to complement
the toasted coconut. Other suggestions include an IPA and coconut porter. Try
Squam Brewing’s “The Camp” Barleywine Ale.
Spirit: According
to First We Feast, Angel’s Envy Rye is a good match for the Somoa because its
brown sugar and cinnamon work well with the coconut in the cookie.
Do-Si-Dos (peanut butter sandwich)
Wine: I like the
idea of turning this pairing into a peanut butter and jelly situation. It
doesn’t necessarily mean grape jelly, either. To make this happen, you need a
fruity, jammy wine. What comes to mind for me is Jam Jar Sweet Shiraz, a South
African red wine that would go nicely with the peanut butter. Zweigelt, an
Austrian red wine, is another suggested pairing because it is light bodied and
fruity. This pairing will also create a peanut butter and jelly scenario. Moonlight
Meadery’s Coffee in Bed could also make an interesting combination.
Beer: Craft Beer
& Brewing suggest trying a smoked porter or a coffee stout. I would even venture to try this
cookie with Able Ebenezer’s Burn the Ships and see how the smokiness stands up
against the peanut butter.
Tagalongs (peanut butter & cookie covered in chocolate)
Wine: According
to experts, this cookie goes well with Madeira, or a wine with a hint of fruit
and sweetness like a Zinfandel. I would also try it with fruit wines like Sweet
Baby Vineyard’s Raspberry Wine or Hermit Woods Winery’s Deep Blue.
Beer: The Beer
Chicks offer Wells & Youngs Banana Bread Beer as an ideal pairing. I happen
to love this idea because it combines three things I like: bananas, chocolate
and peanut butter.
Spirit: First We Feast suggests Johnny Drum by Willett because it can stand up to the richness of the cookie.
Spirit: First We Feast suggests Johnny Drum by Willett because it can stand up to the richness of the cookie.
Thin Mints
Wine: I wouldn’t
typically drink wine and eat a mint cookie. I like mint foods, but this
combination is very odd to me. However, experts suggest Syrah or Port. Their
richness can stand up to the chocolate and mint in the cookie.
Beer: A beer
pairing I can get behind, and Craft Beer & Brewing suggests a chocolate
stout, which I think is a genius idea. A beer with some coffee, chocolate or
caramel notes will complement the cookies and its weight will match the cookie
crunch. They do point out, however, that these beers tend to have a higher
alcohol content so extra cookies may be needed! Try Henniker Brewing Company’s
The Roast, a seasonal winter stout with gourmet coffee beans roasted
exclusively for by Concord’s own White Mountain Coffee Roasters.
Spirit: First We
Feast suggests pairing Thin Mints with Basil Hayden’s because its peppermint
notes will complement the cookie.
No comments:
Post a Comment