We just finished up another session of my wine class at NYU this week. As part of an assignment, one student decided to present an “impossible” food to pair with wine to a wine shop. She made some homemade peanut brittle, went to Chambers Street Wines, presented the challenge to the staff there who–lo and behold–had never been hit with this precise challenge before. But they rose to it! A few ideas came up but the student had budgetary and practical considerations (had to be cold right then and there if it needed to be). So the suggestion was…a Felsina Vin Santo with 14 years of age on it! Although it wouldn’t occur to me to even pair peanut brittle with wine, the nuttiness of the mature wine and it’s richness worked well. And the brittle was darned good.
So, if some peanut brittle is in your near future, how would you pair it with wine if you had to? Or is it…impossible??