It’s no secret that adults love Girl Scout cookies just as much as kids do — perhaps even more.
Pairing the classic treats — on sale now locally — with wines and craft brews is now a “thing,” as evidenced by the popularity of Girl Scout cookie-themed beer and wine flights at bars and restaurants. Jeff Dietzman, a graduate of the Culinary School of Fort Worth and co-founder of LUCK, a gastropub in Dallas whose name stands for Local Urban Craft Kitchen, offered a Girl Scout cookie beer flight that was a hit at the restaurant last month.
“The response was overwhelming,” he says. “We ran out of cookies at the end of each night and had to restock the next day just to keep up with the demand.”
Let’s face it: Sometimes when Thin Mints are in the house and we’ve had a bad day, sliding our fingers into that silvery sleeve of cookies and uncorking a bottle of wine is nothing short of therapeutic.
But will that merlot match up to those chocolate-covered Peanut Butter Patties or Caramel deLites?
We asked local beer and wine experts for their top picks to pair with popular Girl Scout cookies (all available at the locations mentioned). Go ahead, grown-ups. Tear open a box, grab a glass and save the milk for the kids.
These mint chocolate-coated crispy chocolate wafers are the bestsellers of the bunch, reportedly accounting for a quarter of the annual Girl Scout cookie sales. Robert Chicotsky, co-owner of longtime Fort Worth spirits store Chicotsky’s Liquor, says a robust beer, like Breckenridge Brewery Vanilla Porter, pairs best.
“That mint could overtake a lighter, wimpy beer,” Chicotsky says. “This beer is black in the glass, but it’s as smooth as can be, full of flavor with just a hint of vanilla. And with that chocolate-mint and the touch of vanilla in this massive beer — it’s the best combination.”
Wine drinkers should turn to a cabernet, such as the medium to full-bodied Louis M. Martini Sonoma County Cabernet, Chicotsky says.
“It’s nice and smooth and would pair well.”
Sometimes called Samoas (depending on the region), these caramel-coated vanilla cookies are sprinkled with toasted coconut and drizzled with chocolate stripes.
LUCK’s Dietzman recommends Fort Worth-based Panther Island Brewing’s Cannonball scotch ale as a pairing because of its roasted caramel notes.
Chris Keel, owner of Fort Worth wine shop Put a Cork in It, recommends Le Dauphin de Guiraud Sauternes 2006, a French sweet wine from Bordeaux that will match up to the cookie’s sticky sugariness.
“The wine’s apricot, honey and nut flavors will balance out the sweetness, while the acidity will pair well with the coconut and caramel,” he says.
Peanut Butter Patties
Crisp vanilla cookies layered with creamy peanut butter and coated with chocolate make for a rich sandwich that resembles a Reese’s Peanut Butter Cup.
Deitzman says the cookie’s sweet decadence is nicely balanced by The Collective Brewing Project’s Mustache Rye’d porter, a brew from Fort Worth.
“The beer has notes of chocolate that complement the cookie,” says Dietzman, “but coffee notes also help cut through all that richness.”
Keel likes the fruitiness found in Porto Niepoort 10 Years Old Tawny, a rich red wine with slight acidity and tang.
“It’s oxidized a little bit longer than a normal tawny,” Keel says, “so it has those hazelnut, caramel and dried fruits notes that will pair well with the peanut butter and chocolate.”
“Thank you” appears in one of five languages on these simple, fudge-dipped shortbread cookies, which taste great with a nice California cab, says Darren Povero, one of Kent & Co. Wines’ knowledgeable sommeliers. He likes McGah Family Cellars Scarlett 2011, from Rutherford, Calif.
“The well-balanced power and acidity combined with bright fruit and a dusty finish complement the shortbread and fudge,” he says.
Rahr & Sons Bourbon Barrel Aged Winter Warmer is Povero’s beer choice for its dark, malty taste and smooth vanilla finish.
Peanut Butter Sandwiches
The creamy peanut butter filling reappears in these crunchy oatmeal cookie sandwiches. Povero provides an adult version of peanut butter and jelly by pairing the cookie with Recchia Ca’Bertoldi Amarone della Valpolicella Classico 2007, a Corvina blend from Veneto, Italy.
“Recchia Amarone’s creamy mouth feel and baked blackberry, red cherry and spiced flavors provide an amazing accompaniment to the oatmeal and peanut butter,” he says.
“It’s a heavier beer, but it’s creamy,” he says of the floral, spicy pale ale. “I think it’d be nice with the lemon.”
New Zealand’s fruity Mohua Sauvignon Blanc 2013 is Chicotsky’s fruit-forward wine selection.
“It’s really nice with a light to medium body, a hint of grapefruit and a little sweetness,” he says. “With the lemon in the cookie, those fruit flavors will be awesome together.”
Chicotsky’s Liquor Store: 3429 W. Seventh St., Fort Worth, 817-332-3566
Kent & Co. Wines: 1101 W. Magnolia Ave., Fort Worth, 817-632-6070, www.kcowines.com
LUCK: 3011 Gulden Lane, Dallas, 469-250-0679, www.luckdallas.com
Martin House Brewing Company: 220 S. Sylvania Ave., Fort Worth, 817-222-0177, www.martinhousebrewing.com
Panther Island Brewing: 501 N. Main St., Fort Worth, 817-882-8121, http://pantherislandbrewing.com
Put a Cork in It: 2972 Park Hill Drive, Fort Worth, 817-924-2675, www.putacorkinitwine.com
Rahr & Sons Brewing Co.: 701 Galveston Ave., Fort Worth, 817-810-9266, http://rahrbrewing.com
Revolver Brewing: 5600 Matloack Road, Granbury, 817-736-8034, http://revolverbrewing.com
The Collective Brewing Project: 112 St. Louis Ave., Fort Worth, 817-708-2914, www.collectivebrew.com