In our latest Facebook Live Video chat, we pair wines with Halloween treats.
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Coffin Ridge Bone Dry Riesling 2015
Ontario V.Q.A., Canada
Masi Masianco Pinot Grigio Verduzzo 2014
Veneto IGT, Italy
Ravenswood Vintners Blend Old Vine Zinfandel 2014
California, United States
19 Crimes Cabernet Sauvignon 2015
South Australia, Australia
19 Crimes Shiraz Durif 2014
Here’s the contest I mentioned for 19 Crimes to win a trip to England.
Killibinbin Scream Shiraz Cabernet Sauvignon 2012
Langhorne Creek, South Australia, Australia
Taylor Fladgate 10-Year-Old Tawny Port
Douro D.O.P., Portugal
Cálem Colheita Single Harvest Tawny Port 2000
Douro D.O.P., Portugal
Concha Y Toro Casillero Del Diablo Devil’s Collection 2014
Rapel Valley, Chile
Sue-Ann Staff Estate Winery Black O’Noir Baco Noir 2015
Niagara, Ontario VQA, Canada
Trapiche Pure Black Malbec 2015 Wine Review
Something a bit scary happens on Halloween: we try pairing wine with mini Rolos, Mars bars and Smarties. Here are some tips on combinations that won’t frighten your palate …
Count Dracula said, “I never drink … wine.” But for those of us who don’t enjoy his beverage of choice, wine is the way to go — even with Halloween treats.
In between doorbell chimes, I like to polish off those mini chocolate bars with a glass of Messias 10 Year Old Tawny Port 1998 ($23.95, 91 points). This Portuguese dessert wine, with its river of almond and toffee flavour, complements the coffee “nuances” in Coffee Crisp as well as the toasted rice “accents” in Crispy Crunch.
The wine’s voluptuous body and texture encases these little treats and makes them melt in your mouth — an excellent reason to have a spare bag of them stashed in the closet.
Ports are fortified wines with extra alcohol (this one has 20 per cent), so a little goes a long way; you only need a few ounces per serving. (Though how many servings you have is up to you, of course.)
An open bottle will keep for a couple of weeks, so you can enjoy this after-dinner drink in the chilly days ahead.
Some oenophiles might also pair chocolate with a full-bodied dry red wine, such as an Italian amarone or sangiovese (which is seasonal since it translates to “blood of Jove”).
In this video chat about pairing wine and junk food, we do just that. However, I prefer my wine to be sweeter than my dessert; otherwise, it can taste bitter by comparison. However, my top choice is still port, with its nutty, caramel-infused finish.
The bonus is that port is incredibly versatile. It will also work with Tootsie Rolls, gummy bears, and even those rock-hard, enamel-chipping candy kisses.
You can also watch this Breakfast Television video with Buzz Lightyear and the Wine Witch chatting about Halloween pairings.
Printed with permission of the Ottawa Citizen.