Caramel Apple

My favorite part of Halloween is the sweets! Candy corn, chocolates, popcorn balls and caramel apples!  In grade school, I loved attending the Halloween fair.  You could bob for apples, walk through a haunted house and even win a goldfish!  More importantly, my school served caramel apples! Although hard to eat, I loved the contrast of the crisp, tart green apple with chewy caramel on top.  My mom and I would find a place to sit and share in it's enjoyment.  Today, I make homemade caramel apples, only this time accompanied by a glass of wine!

This is one of those food & wine pairings most people would never imagine having.  But let me assure you, it's a match made in heaven.  German Riesling (Spatlese) is my favorite wine to have with a caramel apple.  Since Riesling smells and tastes much like apples, how can you go wrong pairing it with an apple?  German Rieslings are high in acid, which stands up to a tart green apple.  The acid helps to cut through the creamy caramel and cleanses the palate. German Rieslings also have different levels of sweetness.  The sugar in a Spatlese brings the sweet caramel and apple flavors to life. Chardonnay also works beautifully with a caramel apple.