Candy Canes / Photo by Adria Mueller / Food Styling by Adrienne Anderson / Prop Styling by Paige Hicks
There are competing tales as to why peppermint-flavored striped sugar sticks were bent into a cane shape starting in the 1800s. Most likely they were meant to resemble a shepherd’s crook from the Nativity scene, but their attractive presence (and ease of hanging) on the Christmas tree guaranteed them a place as a holiday hallmark. Something you may not have considered is pairing them with a glass of wine as an adult fireside treat. They’re more complex than you think.
Above all, candy canes are sweet. The wine pairing rule with sweets is that the wine should be sweeter than the food. (Yes, candy canes are food.) Canadian Icewine (one word) is the pride of the country’s wine production. Often made with Vidal Blanc, it gives intensely sweet flavors of tropical fruits and maple syrup and, as a bonus, might bring to mind cozy winters among Canadian snow-capped forests.
Peppermint’s defining trait is menthol, a pungent, sometimes spicy, flavor with a cooling sensation that balances sweetness. A bracingly crisp white wine can accentuate this quality in an unpleasant way, so try the opposite and pair with a rich red like Pinotage. This South African crossing of Pinot Noir and Cinsault boasts flavors of rich black fruit, smoked meat and even menthol itself. It’s an unusual pairing— but it works.