Easter is right around the corner and the store shelves are stocked full of candy. Chocolate bunnies, cream filled eggs, jelly beans, and marshmallow chicks are EVERYWHERE. There is something about Easter candy that makes it taste better than candy at any other time of year. I don’t know if it has something to do with the pastel dye used on the candy corn, or the chocolate to peanut butter ratio on the Reese’s eggs, but everything is just oh, so amazing, and it has been since I was a little kid. I remember how exciting it always was to wake up in the morning and find an Easter basket on the table filled with sugary treats.
Adults don’t have to miss out on the magic of Easter just because they don’t get baskets from the Easter bunny anymore. They get to enjoy Easter in a whole different way because they get to have wine with their candy. Yes, I said it. Wine and Easter candy is one of the many wonderful things about being an adult.
Here are my picks for the best pairings this Easter:
Reese’s Peanut Butter Eggs
Easter could be the only time Reese’s had candy on the shelves and I would personally ensure they stay in business. The thin coating of chocolate over the peanut butter creates the perfect ratio of peanut butter to chocolate. The big eggs are the best but the small ones work, too. The eggs are really GOOD with pinot noir and merlot. The peanut butter helps mellow out both wines so they’re nice and smooth without being harsh or bitter on your tongue.
The jelly bean pairings really surprised me. The rosé and jelly bean combination was almost fizzy with a really sweet, fruity flavor. Equally surprising was that the sangiovese didn’t overwhelm the fruity flavor of the jelly beans and tasted really good with the candy.
I never used to eat the chocolate bunny in my Easter basket. Every year, one was right in the center of my basket waiting for me but I couldn’t eat it. I didn’t want to hurt the bunny. I didn’t have a problem with eggs, cookies n’ cream bunnies, or anything else; but for some reason the hollow chocolate rabbits were too real to me. I understand now that the bunny won’t hurt if I take a bite out of its head, so I happily eat any chocolate rabbits sent my way. The milk chocolate ones pair really well with both rosé and pinot noir. They’re both smooth and easy to drink with the chocolate.
I personally prefer Cadbury caramel eggs to crème in the Cadbury eggs, but the crème is pretty good when you pair it with zinfandel or rose. They’re smooth and creamy without any harshness.
Marshmallow peeps are probably THE guilty pleasure of Easter. Everyone claims to hate them but they appear in more forms every Easter, so obviously someone is buying them. If you’re going to eat Peeps, try them with a viognier, which gives them a nice fruitiness in the back of your throat or with a table white that is just a tad on the sweet side. The peeps will make it nice and sugary without bitterness.
If none of these options float your boat, try moscato with everything. I could not find a candy that didn’t work well with it. The wine was sweet and smooth with everything.
Do you love Easter candy as much as I do? What’s your favorite and what wine do you recommend with it?