Well, it’s Halloween time and that means candy. Lots of candy! And I suggest pairing that candy with Sherry. So, I gathered up three nice bottles of Sherry and a bunch of candy and went to work!

First was the Harveys Bristol Cream ($20). It’s the number one selling Sherry in the world! It’s crafted from four different styles of Sherry (Fino, Amontillado, Oloroso and Pedro Ximexez) and aged between 3-20 years in the traditional Solera system. The result is creamy-smooth sherry that can be served chilled or over ice.

Next was the González Byass Alfonso ($25). This sherry is made from 100% Palomino. This sherry has a beautiful mahogany color with a wonderful walnut aroma. This is not a sweet Sherry. It’s dry with great nutty flavor and a long smooth finish.

Finally, was the González Byass Nectar ($25) that is made from 100% Pedro Ximenez. It has a deep dark mahogany color. And, oh my! It’s rich and sweet and velvety smooth with flavors of caramel, dried fruits, figs, mocha, nuts and spices. It’s dessert in a glass.

And pairing these wonderful bottles of Sherry with Halloween candy was a joy. It was hard work, but here are the winners…

The Harveys Bristol Cream was excellent with the Baby Ruth bar, the nutty Alfonso was a hit with the Crunch bar and, my favorite was the Butterfinger with the deliciously rich Nectar!

It was a lot of fun tasting my way through all three of these great Sherry offerings from González Byass. And, I’d suggest you do the same with all that Halloween candy that’s going to be around the house. Happy Halloween and cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Donna White, Donna White Communications