The Way The Cookie Crumbles: Girl Scouts Cookies and Wine Pairing
It's that time of the year again when little girls in green uniforms knock on our doors and tempt us with a bountiful selection of sweet treats. We consulted with our resident Sommelier, Gregory Hayes, and he gave us some of his favorite Girl Scout cookie and wine pairings!
Thin Mints: 2009 Reserve Malbec, 2010 Reserve Petite Sirah, or Sparkling Raspberry
Fun Fact: Thin Mints are considered to be the most popular Girl Scout cookie variety.
During peak production times, Girl Scout bakeries produce over 4.5 million Thin
Mints a day!
Caramel delites/Samoas: Lynfred Cuvee White, 2013 Reserve Chardonnay, or 2013 Vignoles
Cranberry Citrus Crisps: Sparkling Cranberry, 2013 Pinot Grigio, or Cherry or Cranberry
Do-Si-Dos/Peanut Butter Sandwich: Christmas Red, Strawberry, or 2010 Marsanne
Fun Fact: At Little Brownie Bakers where most of the cookies are produced, the peanut
butter cream filling is deposited onto the the Do-Si-Dos at a rate of 2,800 per minute!
Lemonades: 2013 Ice Wine, Peravino, or Framboise
Rah-Rah Raisins: Vin de City Red, 2011 Tannat, Lynfred Cuvee White or Red, or 2009
Cabernet Syrah
Fun Fact: An average of 200 million boxes of Girl Scout cookies are sold each year.
Tagalongs/Peanut Butter Patties: Sweet Heart Red, Sparkling Cherry, Sangria Rouge, or Ruby
Reserve
Fun Fact: Tagalongs are among one of the top ten highest selling varieties of cookies in the US.
Savannah Smiles: Cherrivino, Sparkling Raspberry, or Christmas Red
Thanks-A-Lot: Sparkling Almond, 2009 Reserve Pinot Noir, or Lineage Reserve
Fun Fact: When the first Girl Scout cookies were commercially sold in 1933, a whole box of 44 cookies cost just $0.23!
Toffee-Tastic: 2013 Chardonnay, or 2011 Marsanne Roussanne
Fun Fact: In 1924, during World War II, Girl Scout cookie sales were put on hold due to
flour, sugar, and butter shortages. In order to raise funds for their troops, the Scouts decided to sell calendars instead.
Trios: Okotoberfest, Glogg, or Apple
And that's the way the cookie[s and wine] crumble!
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Today's blog post was contributed by Lynfred Winery employee Katie Furlett, along with pairing notes provided by Lynfred sommelier Gregory Hayes.
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