The spirit of Halloween is about celebrating the
spooky, the creepy, the scary ... an appropriate time to honor the strange and unusual of
food and wine. These oddities can invoke as much fright as the spooks and ghouls that arrive
at our doorsteps for Tricks and Treats. Sweetbreads? Head cheese!? What the heck is
Crljenak Kaštelanski?!? Eek!!!
As someone who was terrified of many foods growing up (I famously had a meltdown at a restaurant at
8 because my calamari came with tentacles), I can understand the unease of approaching a new food
or taste. And sometimes when you work up the courage to try something it still ends up being
every bit as gross to you as it was in your imagination. Othertimes, you find something that's
amazing and expands your taste horizons. Things that I never thought I would eat that I now
LOVE include snail, pigeon, and octopus. Yum!
There is a similar phenomenon with wine although it is often less a 'fear' than a
prejudice. You don't want to try Riesling because you're sure it's saccharine
sweet. You associate a wine region with an outdated stereotype - like avoiding Greek wine
because you hated retsina. Most commonly, if it's not a grape variety or region you recognize -
So in honor of looking our 'fears' in
the face for Halloween, here are some spooky food and wine pairings to try.
sweetbreads & Gruner Veltliner
Escargots bourguignonnes & a dry Riesling (yes, they
Boudin noir & Agiorgitiko
Next Article: Pairing Red Wine with
>back to Wine Blog Home