This blend pairs best with wines that have notes of lemon, lime, green apple, green pear, floral aromas, and have medium acidity. This blend includes raw Oregon hazelnuts (filberts), pineapple powder coated jumbo Flame raisins, honey roasted cashews, almondolas (i.e., almonds coated with hazelnuts, chocolate, and confectioner’s sugar), white chocolate toffee cashews, and lemon cream yogurt covered pretzels.