There’s a list floating around the internet currently about wine pairings with Girl Scout Cookies. It’s a decent list; I agree with most of it, except for the fact that these wines aren’t local. Surely you want something more local with your Girl Scout cookies? I mean, you’re already supporting a non-profit, right? Why not support the local wineries and growers as well!
With this in mind, I’ve created a helpful list of Arizona Wines to pair with your Girl Scout Cookies. If I’ve reviewed them before, I will post links to that review. I shall suggest three wines for each cookie; enough to help you in the future. And, without further ado, let’s jump right in:
Hold on, let me get my serious wine pairing hat on. There we go.
Trefoils: Pair this with the Chateau Tumbleweed Arneis. However, since that wine is particularly hard to find now, ANY Arizona Malvasia Bianca will do beautifully, and Sand-reckoner’s work is among the best with that grape here in the state. The traditional pairing seems to be sparkling wine, and if you want to be traditional, pair these with a bottle of the Arizona Sparkles, from Sonoita Vineyards.
Savannah Smiles: Rhine varietals seem to be the traditional pairing for this wine, but I’m going to be a renegade here; my first choice for a pairing would be The Duet, from Flying Leap. The Sweet Adelide Riesling from Carlson Creek would also me a magnificent pairing for this wine, as would the 2012 Golden White Merlot from Charron vineyards, near Tuscon.
Do-Si-Dos: Traditional pairings for these cookies seem to consist of light-bodied reds...but here in Arizona we have a magnificent style of wine that seems tailor-made for these cookies: the Dry Rosé. In this case, it’s especially hard to narrow it down to three, since this is a category Arizona excells at. My top three would be the 2013 Rosé from Chateau Tumbleweed, the 2013 La Flor Grenache Rosé, and Michael Pierce’s excellent 2012 Sangiovese/Zinfandel Rosé which somehow escaped review.
Dulce De Leche: Zinfandel and other medium-bodied reds seem to be a standard pairing; in this case, the 2012 Sand-Reckoner Z is at the top of my list. I feel the 2011 Lightning Ridge Montepulciano would be a brilliant pairing as well, along with the NV Cat’s Meow from Cellar 433/Sultry Cellars
Thank U Berry Much: Lighter bodied reds are your first choice. Pair this with the Del Rio Springs Pinot Noir-so far, the best Pinot Noir in the state. The Emperor, from Cellar 433, would also be a great pairing. My last pairing suggestion for this would be any vintage of the Kitsune, from Caduceus cellars.
Samoas: This wine screams at me to be paired with a red dessert wine, and there aren’t many in the state, and I have not reviewed any of them yet. The Finale, the estate late harvest Cabernet Sauvignon from Flying Leap, would be my first pairing choice. The Sunset, from Willhelm Family Vineyards, is a Mourvedre and Grenache port that would also pair well. Lastly, the Frankincense, from Echo Canyon Winery in Jerome would also pair well with these cookies.
Thin Mints: To me, Thin Mints want to be paired with Syrah or Tannat. I would pair this with the 2012 Norte-Rôtie, from Arizona Stronghold, the new One Stone Syrah from Saeculum Cellars, or the 2013 Capra Tannat from Dancing Apache.
Tagalongs: The combination of sweet and nutty asks to be paired with late harvest dessert whites, but that’s not easy here in Arizona. My first pairing would be the 2013 Late Harvest Verdelho, from Passion Cellars. The 2012 Sweet Lies Late Harvest Symphony from Pillsbury Wine Company would also be fantastic. If you don’t want to do a sweet white with this cookie, then go for the Tazi, from Arizona Stronghold.
Now you can enjoy some good local vintages with your delicious cookies. 🙂