Tips on pairing wine and peanut butter

Epicurean.com photo

OK, I confess I am a shamelessly, closeted peanut butter addict. So much so that I cannot have a single tempting jar of this velvety, or crunchy ambrosial delight within reach.

So, when the barriers to my willpower fall, what better way to luxuriate in this deliciously, guilty pleasure than to pair it my other obsession – wine?

Here lies the rub – should this forbidden delicacy be paired with red or white wine, sweet or spicy or sparkling?

I think it depends on how peanut butter is served.

A sandwich of warm, thinly sliced bread with a hefty slathering of peanut butter and hint of jam also demands a similar sweetness in the wine.

An oakey or stainless steel-aged Chardonnay or floral-nosed Sauvignon Blanc would hide the richness of the spread and clash with the jam. Likewise, a Pinot Gris or Viognier would add an unpleasant tartness that would linger too long on the palate. I think the finish should mirror the creaminess of the mahogany peanuts.

A fruity, Gewürztraminer might be a candidate for this lofty position. But personally, my vote is for a tempting, sparkling pink rose. Dry rose varietals are gaining in popularity but for this menu, a bubbly flute would add an elegance and result in a pale, pleasing combination.

But wait! What if your taste buds have been craving a decadent explosion of peanut butter and Marshmallow Fluff, mounded together on a thick slice of toasted bread? Is it to be a soft Pinot Noir or a rich Cabernet Sauvignon?

The latter would be my choice. But be careful. A tannic Cab would be abrasive to the chocolate and destroy the lingering smoothness of the butter. The wine should be balanced and albeit, married to, the cherry essence and chocolate presence.

I would end this self-indulgent feast with a peanut butter cup paired with a glass of Port.

What is the adverse saying about “too much of a good thing”? Well, I would rephrase it to purr, “Too much of a good thing is … wonderful!”