Granola and yoghurt

Granola and yoghurt

Assuming yoghurt with toasted granola, honey and fresh fruit.

Granola with yoghurt is tangy, creamy and sweet, with toasted oats and nuts, honey and fruit. The sharp tang of yoghurt makes a dry wine taste thin and the honey makes it taste sour, so the glass needs a little sweetness and bright acidity of its own. Light, low alcohol and gently sparkling wines suit it best.

Pairs Perfectly. Off dry Chenin Blanc from Vouvray, France. Quince, apple and honey over high acidity, with just enough sweetness to meet the honey and enough sharpness to match the yoghurt. The honeyed note also picks up the toasted oats.

Pairs Well. Pale Prosecco Rosé, Veneto, Italy, off dry. Light bubbles, red berry and a touch of sweetness, for granola with berries.

Pairs Well. Off dry Riesling, Marlborough, New Zealand. Lime, green apple and gentle sweetness on a bright acid line.

Worth Seeking Out

Scheurebe from the Pfalz, Germany, in its off dry style. Grapefruit and blackcurrant leaf with a touch of sweetness, which lifts yoghurt and fruit.

Avoid

Bone dry, oaked or tannic wines. Yoghurt and honey make dry wines taste sour, and tannin clashes with the dairy.

Failing That

An Asti, Piedmont, Italy.

If All Else Fails

Pale White Zinfandel, California.

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