For many people, comfort eating involves food they enjoyed as a kid. That doesn’t really work with alcohol, for obvious reasons, and indeed the whole idea of comfort drinking sits uneasily with most of us, I imagine. A good, strong cuppa would be as close as I come to a drink I turn to with any regularity.
I don’t know if I’m alone in this, but the drinks I turn to these days are not the first ones I enjoyed (and thank goodness in the case of dodgy sweet Spanish whites). As someone who started drinking alcohol before New World countries such as Australia and Argentina made their mark, my tastes are still rooted in European wines. If you’re 20 years younger than me, however, the reds that might have made the greatest impression on you might well be shiraz or malbec, while prosecco wasn’t even a thing 30 years ago (which may explain why I prefer cava or champagne, though even those have changed due to the lower dosage – AKA added sugar – in most modern sparkling wines).
