The theme was: Dark Circus
Naturally I went as an untameable Cat who had eaten their Ringmaster.

And yes, that is a FINGER in my mouth and a circus Trainer’s whip in my hand. Not at all embarrassing going to a pre party dinner at a restaurant where NO ONE was in fancy dress!!

My Top Halloween wine and food pairing and possibly my fave dessert…is a Snickers bar… yes really!

Dunking is thoroughly encouraged.

The salted caramel nuttiness of tawny port just elevates and enhances the chewy chocolate peanut panache of Snickers!

I also highly recommend high acid Riesling or Sauvignon Blanc with anything sour or tropical fruit flavored.

Candy Corn is a bit of a mare - would love to know your thoughts. I have had it with a well balanced Chardonnay which was just creamy enough to complement the beeswax texture but had enough acidity for it not to be too cloying. It was right on the edge though.... harmony hanging by a single thread! Lol.

M and M’s / creamy chocolate I would recommend a fortified wine like Banyuls. You need that extra depth, viscous texture and residual sugar to compete. In my experience a merlot I tried was not fruity or plush enough which resulted in a dried out wine and sour chocolate. Epic fail!!!


Ps Portuguese winemakers please don’t hate me. This is not a desecration of your wine / heritage. It just was seriously a dreamy combination and made me appreciate Tawny Port even more!

A Creepy Cheers to everyone this Monday!