Port wine and chocolate — a timeless match. In celebration of Halloween, here are a few ways to pair Port wine with your favorite Halloween candy.

From milk chocolate M&M’s to creamy peanut butter cups, here’s how to elevate these iconic Halloween candy classics with Port wine.

Pairing Port wine with milk chocolate

Port wine is typically paired with dark chocolate because its bittersweet notes offset the sweet richness of Port. It can, however, be paired with milk chocolate. For this pairing, opt for a versatile style of Port wine like ruby which is fruit-forward (think cherries, raspberries, and plums) and can help cut the creaminess of the milk chocolate. Opt for younger ruby Ports (not reserve) as they’re juicier.

Pairing Port wine with peanut butter

There may be no wrong way to eat a Reese’s (as the slogan suggests), but certain styles of Port pair better with salty-sweet peanut butter than others. Reeses’s is one of the most iconic Halloween candies that’s long been a fan favorite among trick-or-treaters. Made with milk chocolate and nutty peanut butter, tawny Ports stand up well with these famous cups. Tawny ports have a caramel-like nutty flavor (thanks to being aged in wood casks) that complements peanut butter cups.

Pairing Port wine with dark chocolate

Few things go as well together as Port wine and dark chocolate. Whenever you consider pairing Port wine with chocolate, you should always factor in the sweetness of the chocolate. The general rule is that wine should always be sweeter than chocolate. For dark chocolate, opt for more mature Port wine styles. Late bottled vintage (LBV) and vintage Port is a great match for dense, rich, dark chocolate.

Pairing Port wine with caramel

Port wine pairs beautifully with buttery caramel. For Halloween favorites like Snickers, Milky Way, and Twix, opt for tawny Ports. Tawny Ports have a nutty aroma that complements the smooth caramel notes.

What’s your favorite Halloween candy and Port wine pairing? Drop a line in the comments below.

Happy trick-or-treating.

Cheers,
Rebecca