Comment on At my house we dine with some goddamn class
godot@lemmy.world 2 weeks agoChardonnay isn’t usually vinified sweet enough, sadly, to stand up to Corn Pops and Honeycomb. There probably is one, somewhere, but it’s a reach. You’d really want Sauternes or Tokaji Aszu. They’re produced from grapes infected with a rot that gives them honey flavor notes.
Champagne and Port I like. Rice Crispies… what? I want to know why? From Loire, Bordeaux, New Zealand, Washington, or California?
arotrios@lemmy.world 2 weeks ago
I chose Chard because most are buttery, and which compliments the buttery corn of Corn Pops and the honey in Honeycomb. Didn’t think about the botrytis wines at all tgh - they’re in a class of their own. Thinking high-end granola with lots of fruit there.