Pairing wine and cereal

The finest meals can be happy accidents — items that were next to each other on a grocery list or the last cans on the pantry shelf. The next time you run out of milk you might find an unlikely substitute in your wine rack!

This isn’t quite beer in your Cheerios, and you’ll definitely want to keep your Merlot separate, but the art of pairing cereal and wine is the last topic on the Wine Library’s podcast by Gary Vaynerchuck.

He pairs a chardonnay with Cinnamon Toast Crunch, a riesling with Cap’n Crunch and a demi-sec with Lucky Charms. His top pick is the 2007 Von Kesselstatt Spatlese Scharzhofberger Riesling with the Cap’n Crunch. But Vaynerchuck cautions overzealous eaters: 
 

Riesling has high acid, if you eat too much Cap’n Crunch, you will cut the top of the roof of your mouth. So what happens is you get the acid and it feels like it’s stingy, right, like it’s putting salt on a wound. You’ve got to be careful.