Chardonnay 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 I’m curious about. Why and from where?
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 tbh - they’re in a class of their own. Thinking high-end granola with lots of fruit there.
Chardonnay 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 I’m curious about. Why and from where?
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 tbh - they’re in a class of their own. Thinking high-end granola with lots of fruit there.