The correct wine for gingersnaps

Here's the question. (First, the answer to the former question, not asked online. The former question: what wine would be best with corned beef and cabbage. The correct answer: champagne, or at worst a sparkling burgundy. Then again, maybe it depends on what's in the closet.) But again, the question. First, the context. The fish was grilled with herbs of Provence, so there were two wines on the table top: a cheesey but striving Pinot Noir, and a common (though certainly not lackluster) Savignon Blanc. We started out with the white, but it didn't work, so we pulled a red, in hindsight maybe a siraz would have been better.... Anyway, great fish. But wine left over. So comes the dessert: ginger snaps. Now the question. Which wine would taste best with the gingersnaps? (1) Savignon Blanc. (2) Pinot Noir. (3) Something that's in your closet, but probably not in ours. (4) Milk. Love, the wine maiden.