A wine pairing recommendation...

...we are crapping you negative. Actually, we were joking about this just the other day. How hilarious it would be to pair boilers and a good wine. We're glad some people take boilers more seriously than we do. And it's splendid to see boiled peanuts written about by a more northerly publication without seeing "country caviar" or "p-nuts" in the article (h/t Abel Pharmboy):

Is there a wine you would recommend having with boiled peanuts? My wife and I were recently on a vacation at Daytona Beach, Fla., having wine and boiled peanuts for a light dinner. We had a bottle of a red blend from Habersham Winery in Georgia called Scarlett. As we were enjoying the lengthening shadows and watching the activity on the beach, we wondered what you two might recommend we try next time. Because you both grew up in Florida, we thought you might be fans of the treat of boiled peanuts.
—Chuck Head, Keystone Heights, Fla.

You're right that, growing up in North Florida, both of us were quite familiar with boiled peanuts, though Dottie has always liked them far more than John. We also happen to be familiar with Habersham Winery. For years, John has worn a T-shirt featuring Habersham's wine in his runs around Central Park. We like the idea of drinking a Southern wine with a Southern delicacy, though we probably would have suggested a white. In terms of more-traditional wines, our vote would be for Cava, the sparkling wine from Spain, which has the kind of fruity, nutty tastes and bright acids that would pair well with boiled peanuts.