Hey there, SG alcohol guy and gal here—normally I’m doing whisky and gin reviews, but this one is a fun little experiment I saw floating around Instagram: red wine with vanilla bean ice cream. People were acting like it’s some life-changing combo, so I tested it properly (or as properly as you can when you don’t even own an ice cream scoop). We followed the rough “3 scoops of ice cream to 2–3 oz (about 90 ml) of wine” idea and tried it both ways: scooping it as-is, then letting it melt and tasting again. For the red, I accidentally picked a Bordeaux-style blend (more Merlot than Cab). Result? The wine can easily overpower the ice cream, and when it’s not melted, it just doesn’t come together. Once it melts, it gets nicer—but honestly, still unnecessary. The surprise was the white wine test: a super random, cheapest possible Chardonnay (and I’m not even a Chardonnay fan). Because it was dry, it paired way better with the sweet vanilla bean and actually brought out the vanilla flavour. If you really want to do this trend, go dry white with vanilla bean—red wine, I don’t know what the fuss is about.