Excerpt from 16 Wacky Wine Pairings:
We got a hold of Stuart, director of wine education at Third Coast Wine Werks and a certified Master sommelier, and picked her brain for some food and wine pairing ideas not on most wine critics' radars.
Stuart's favorite pairings ...
Gummy Bears: Moscato d'Asti
Granola with yogurt: "I think Mimosas are great, but some plain Cava works well, too."
Buttered Popcorn: "California Chardonnay ... though popcorn is great with a plethora of wines thanks to its relatively neutral flavor, butter component, and saltiness that heightens the flavors in wine."
Potato Chips: Dry Champagne, "which makes it even harder to 'eat just one.'"
Olives: "Olives can be tough, but I look to Mediterranean wines (since that is where olives are prominent)," says Stuart. "Greek white wines are great, as are Spanish. Garnacha (red) and Assyrtiko (white) ."
Pesto sauce: Sauvignon Blanc (if the recipe contains more basil than garlic) or Pinot Grigio (preferred pick for a pesto with lots of garlic)
Ice Cream Sandwich: Late Harvest Zinfandel
Chocolate-chip cookies: Tawny Port
Guacamole: Torrontes (mild recipe) or Gruner Veltliner (spicy recipe)
Fish and Chips: Chardonnay is a wine that Stuart doesn't hesitate to recommend -- as long as it's not too oaky. "Chablis or any other white Burgundy/'Bourgogne Blanc' would work, too," she says.
Pop Tarts: "It's been a while since I had one, but I am thinking Brachetto d'Acqui would be good, especially with berry- or chocolate-flavored."
Hot dogs: Dry Rose if plain, Pinot Noir if with mustard, Zinfandel if with chili
Peanut M&M's: Tawny Port, a pairing that Stuart confessed to recently indulging in
PB&J: A jammy Shiraz
Chicken & Waffles: drier-style Champagne
Chocolate Chip Pancakes w/ Syrup: Sparkling Shiraz
Personally I'm thinking a late harvest zin and an ice cream sandwich sound like absolute heaven!