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[–] 40 points 2 months ago* (16 children)

Some other suggestions:

  • Corn Pops, Honeycomb - Chardonnay
  • Frosted Flakes - Champagne
  • Rice Krispies - Sauvignon Blanc
  • Count Chocula - Port
  • Oatmeal - Beer
  • Grape Nuts - Whiskey
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  • [–] 24 points 2 months ago (6 children)

    Grape Nuts, whiskey, and a Marlboro Red

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  • [–] 4 points 2 months ago (1 child)

    How my grandfather lived to be 94

    (kidding they all had massive strokes in their 50s)

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  • [–] 2 points 2 months ago

    One of mine lived on that until he died at 95.

    The other didn’t smoke and got a cool sword in Germany for a carton in ‘45. He lived to 97.

    My uncle Bob was an aircraft mechanic who skipped the Grape Nuts and crushed my hand for fun died happy at 89.

    Optimizing for duration is not a reliable measure of glory.

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  • [–] 4 points 2 months ago* (6 children)

    Didn't burn anywhere near as much water and co2 for those suggestions either.

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  • [–] 6 points 2 months ago (5 children)

    15+ years in the wine industry gives a man certain skills... and I've earned each one of those bullet points with my blood, sweat and puke over the years.

    Plus, we can go deeper...

    • Twinkies - Prosecco
    • Apple Fritters - Mead
    • HoHos - Cabernet Sauvignon
    • Ding Dongs - Merlot
    • Basic Glazed Donut - Sherry
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  • [–] 1 point 2 months ago (2 children)

    Without knowing apple fritters, wouldn't a cider pair more naturally?

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  • [–] 2 points 2 months ago (1 child)

    That's like serving berry jam with berry pie. It would be just too much. You want to serve berry pie with ice cream. You want something that complements the flavor, not something that's the same flavor.

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  • [–] 2 points 2 months ago* (last edited 2 months ago) (1 child)

    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?

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  • [–] 2 points 2 months ago* (last edited 2 months ago)

    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.

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