To my surprise, the Rueda outperformed the other wines. Its dry and supple nuances paired well with many of the different textures and flavors of the candy.
The dry rosé was not a good choice (except for the Reese's Egg). If you are going to do a rosé, veer towards a sweeter style.
Unfortunately, the sweet Shiraz did not pair as nicely with the chocolate as I had imagined. The jamminess was just too much to take with the creamy texture of the chocolate. If I was to try this again, I would give it a fair shot with the candies.
Sparkling Rosé is not a friend for the candy-types but performed well with most of the chocolate.
Well that wasn't so bad, right!? Now go drink some wine and eat a Peep or two, just for the heck of it. You might be surprised!