CENTRE COUNTY — With what first started as a “grassroots project in 1917,” the Girl Scouts website shared, has now become “an icon of American culture today.” Each year, as Girl Scout cookie season rolls around, cookie lovers eagerly stock up on their favorite flavors — from classic Thin Mints and Tagalongs to newer additions. For those interested in taking their cookie enjoyment to the next level, the famous flavors of Girl Scout cookies can be enhanced with the right wine pairing.
THIN MINTS AND CABERNET FRANC
Cabernet franc, particularly from the Loire Valley in France, is known for its bright red berry flavors, herbal notes and a touch of peppery spice. It is medium-bodied with a refreshing acidity and a slightly earthy finish.
One of the best regions in the Loire Valley for cabernet franc is Chinon. Wines from France are typically labeled by the area, like Chinon, rather than by the grape variety or the broader Loire Valley designation. Chinon wines are known for their vibrant red fruit, floral aromas and distinctive earthy, graphite-like minerality.
Pairing wine with cookies can be challenging because the sweetness of the cookies can make dry wines taste overly acidic or even bitter. Additionally, strong flavors like chocolate, mint or peanut butter can overwhelm the subtle nuances of a wine, masking its fruit and structural balance. The key to a successful pairing is finding a wine with enough body, acidity or complementary flavors to harmonize with the cookie rather than compete against it.
A Chinon cabernet franc pairs well with Thin Mints because its bright red berry flavors contrast well with the cookie’s rich dark chocolate, keeping the pairing from becoming too heavy. The wine’s herbal notes complement the mint flavor of the cookies, creating a layered and harmonious flavor experience. Additionally, Chinon’s natural acidity and earthy undertones help cleanse the palate, preventing the chocolate’s bitterness and mint’s intensity from lingering too long, making each sip and bite feel balanced and refreshing.
CARAMEL DELITES AND TAWNY PORT
Tawny port is a fortified wine from Portugal’s Douro Valley, known for its rich, nutty flavors and smooth, velvety texture. Aged in oak barrels, it develops deep notes of caramel, toffee, dried fruit and toasted nuts, making it a perfect match for desserts with similar flavor profiles.
Tawny port is fortified by adding grape spirit (brandy) to the wine during fermentation, which stops the fermentation process early and preserves the natural sugars from the grapes. This results in a higher alcohol content and a naturally sweet wine, making it an ideal choice for dessert pairings. The wine is then aged in oak barrels, where oxidation slowly enhances its caramelized, nutty and dried fruit characteristics over time. This aging process, combined with fortification, gives port its signature richness and sweetness, making it a classic dessert wine.
Tawny ports are labeled by age categories — 10, 20, 30 or 40 years — which represent the average age of the wines in the blend rather than the specific year they were harvested. As they age, younger tawny ports (10-year) retain more fresh fruit and caramel notes, while older ones (30- and 40-year) develop deeper flavors of toasted nuts, dried fruit and rich toffee with a silky, complex finish.
A 10-year tawny port is a good match for Caramel DeLites. Its rich caramel and toffee flavors complement the chewy caramel and toasted coconut in the cookie. The 10-year tawny port has an ideal balance of sweetness and complexity, with just enough fruitiness to match the cookie’s richness without overpowering it.
TAGALONGS AND CALIFORNIA ZINFANDEL
California zinfandel is a bold, fruit-driven red wine known for its jammy flavors of blackberry, raspberry and plum, often accompanied by black pepper, vanilla and spice. It is typically full-bodied with moderate tannins and a rich, almost chewy texture.
One of the best regions for zinfandel in California is Paso Robles, where warm days and cool nights help develop the grape’s signature ripeness and complexity. Zinfandel from this region often has a slightly higher alcohol content, which enhances its bold fruit flavors and smooth, rounded mouthfeel.
Pairing wine with Tagalongs presents a challenge because the peanut butter coats the palate, dulling a wine’s fruit flavors, while the chocolate adds bitterness and amplifies the tannins in the wine.
A Paso Robles zinfandel pairs well with Tagalongs because its jammy fruit and spice complement the creamy peanut butter and chocolate coating. The wine’s full body matches the cookie’s richness, while its balanced acidity prevents the pairing from becoming too heavy. The slight vanilla and oak influence in zinfandel also enhances the chocolate’s sweetness, making for a smooth and satisfying combination.
TREFOILS AND WHITE BURGUNDY
White Burgundy, made from chardonnay grapes, is known for its elegant balance of crisp acidity, delicate fruit and subtle oak influence. Depending on the region and winemaking style, it can range from bright and mineral-driven to rich and buttery, often featuring flavors of green apple, pear, toasted almonds and vanilla.
One of the best regions for white Burgundy is Meursault, located in the Côte de Beaune subregion of Burgundy, France. Meursault wines are known for their round, creamy texture and complex flavors of citrus, stone fruit and toasted nuts.
While Trefoils are a classic cookie, the simplicity of the shortbread cookie requires a wine that won’t overpower it. Too much acidity can make the cookie taste bland, while an overly oaky wine can clash with its buttery richness. The key is finding a wine with enough texture and balance to complement the shortbread’s delicate flavors.
A Meursault white Burgundy pairs well with Trefoils because its buttery texture and nutty undertones enhance the cookie’s rich, crumbly character. The wine’s acidity keeps the pairing fresh and prevents it from feeling overly heavy, while subtle citrus and vanilla notes add a layer of complexity. Together, the wine and cookie create a refined, harmonious pairing.
