(Peanut Butter) Cup of Cab

Readers,

It is holiday season (what! NO!) so life is hectic so expect a dramatic drop in posts. I hope that won’t be the case, but it has been several weeks since my last post so the forecast isn’t favorable. To be fair, there were quite a few things going on in my life but I digress. I am back with another hit.

I admit, I cheated slightly with this post. I had a glass of the wine the night before, but the candy inspiration came from a friend. Lazy and not feeling up to thinking about pairing, I asked someone for suggestions and she said Reese’s Peanut Butter Cups. Now, before you lose your hats, I didn’t do Reese’s since I knew the wine would just drown it out. Instead I picked Newman’s Own Dark Chocolate Peanut Butter Cups. The chocolate is richer and the cups are stronger. I love Reese’s, don’t misunderstand, but I did not think it would go well with a cabernet sauvignon. I would like to try it with a chardonnay potentially.

The Wine: EB|GB, 2011 Cabernet Sauvignon

This label is so EDGY right?

The Candy: Newman’s Own Dark Chocolate Peanut Butter Cups

Paul Newman your legacy lives on through your delicious 

confectionsThe Dream: 

I already explained my reasoning somewhat, but I will go into further detail. The reason I chose Newsman’s over Reese’s is due to a combination of texture and flavor. Newman’s peanut butter cups are firm and leave little residue behind. This gives a better tasting experience. It’s also a matter of chocolate quality. Milk chocolate and a peppery cab just don’t mix well, especially Reese’s chocolate. It is flimsy and too sweet (and THIS is perfectly fine). There is also a lot of the peanut butter filling and it is very sugary. I would like to try them with a dry chardonnay which can compliment the sweet chocolate and peanut butter.

That was a long explanation. Let’s get to the tasting!

The Reality:

EB|GB has blackberry notes that hit the pallete sharply, ending with a smooth finish. The flavors tingle slightly on the tongue with a hint of coffee. The peanut butter cups have a thick chocolate exterior with smooth and nutty peanut butter underneath.

This pairing is pleasant. Dark chocolate and red wine is usually a safe bet, but the addition of peanut butter is a challenge. It’s pleasant, but the wine looses it’s smooth finish. Oddly, the peanut butter coats the mouth with a strange after taste. The berry wine flavors add a richness to the wine although the tartness undermines it slightly.

It is not a complete home run, but it is delicious. Unfortunately I took a lot of negative notes. Woops.

I think I will go ahead and do the Reese’s pairing for the next post. Why not? I have nothing to lose but my sterling reputation.