Thursday, February 9, 2012

A Guide to Wine and Dessert Pairings

 

So many people checked out the post on the Super Bowl Food and wine pairings, that when I saw this over at Serious Eats, I just had to share it.

"Dessert impresario Gale Gand, of Chicago's TRU recommends focusing on the different "dessert" categories when selecting wine:
  • Custard and vanilla
  • Fruit and spice
  • Caramels and chocolates
In general, as the colors of the dessert get darker, Gand says the wine gets darker. Here is a guide to wine pairings with each of the major dessert genres:
  • Custard and Vanilla
    • Desired Flavors (in the wine and dessert): Mild, light, buttery
    • Suggested Wine Pairings: White wines (late-harvest Riesling), sparkling wines like demi-sec champagne, and Asti Spumanti.
  • Fruit and Spice
    • Desired Flavors (in the wine and dessert): Apples, pears, cinnamon
    • Suggested Wine Pairings: White wines (Sauternes, late-harvest Gewirtztraminer) and pink champagne.
  • Caramels and Chocolates
    • Desired Flavors (in the wine and dessert): Dark, buttery, caramelized, rich.
    • Suggested Wine Pairings: Red wine (like late-harvest Pinot Noir, Banyuls, Grenache, Australian Shiraz), port (the classic chocolate pairing), and Grappa.
  • Any Dessert
    • Desired Flavors (in the wine and dessert): Versatile.
    • Suggested Wine Pairings: Port and champagne.
  • No Desserts
    • Suggested Wine Pairings: Ice wine. (It's a dessert in itself!). And acidic, crisp white wines."
Source: Serious Eats

About the author: Kara Newman has written about wine and spirits for such publications as Wine Enthusiast and Sommelier Journal magazines, and is the author of Spice & Ice, which explores 60 tongue-tingling cocktails.

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1 comment:

  1. I love wine with my dessert, more than with my main course.

    ReplyDelete