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Filled, powdered, glazed, or frosted—there are almost as many donuts in a bakery case as there are varietals of wine on the racks. It's hard to say “no” to either, and you don’t have to! June 2 is National Donut Day, which is a good excuse to indulge in wine and donuts.
Whether your favorite is jelly-filled, chocolate-dunked, dusted with powdered sugar, or unadorned, we have a match made in sugar heaven. Try our recommended pairings for a “hole” lot of tasty fun.
Ridged, tender cake donuts made with sour cream are often the coffee drinker's choice for dunking. However, they also tastily complement chilled sparkling wine. The carbonation cuts through the dense dairy crumb and provides a crisp, refreshing note to the pairing.
The jammy cherry, blackberry, and plum palette of cabernet sauvignon naturally matches the fruit filling in a classic jelly donut. The wine's toasty spice and tannins offset the glazed coating and add depth to the sweet jelly.
With its classic pairing of creamy vanilla custard and milky chocolate icing, a filled long john has a little something for everyone. Match its smooth sweetness with a lush, fruit-forward pinot noir. With its soft tannins and light-bodied cherry notes, the pinot plays well with chocolate and vanilla.
Semisweet and sweet rieslings are the Ginger Rogers to glazed donuts' Fred Astaire. The gentle touch of acidity is the perfect dance partner for the crackling sugar glaze and delicate texture of a simple yeast-raised donut. Aromatic florals in the wine bring out vanilla and caramelized notes in the pastry.
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