Archive March 2, 2007

Sips-n-Sweets

So you’ve managed to save some room for dessert. If you have room for dessert, you have room for some great dessert wine (or Sherry, Port or Grappa) to go with your sweets.

You’re probably saying to yourself “I don’t really know a lot about dessert wines and I’m not sure how to pair them. Lynne - you’re fabulous and I need your help!” And that’s why I’m here.

There are several tips you can follow to help you with dessert & dessert wine pairing. If you remember these, you really can’t go wrong:

• Pair desserts and dessert wines that have similar characteristics. For example, if you’re eating a pineapple upside down cake, find a dessert wine that smells or tastes like pineapples or exotic fruits. It will bring all the flavors out in a wonderful symphony. Try Chateau Roumieu-Lacoste Sauternes from Bourdeaux France. It has the essence of tropical and exotic fruits. Retail $30
• If you can’t find similar characteristics to pair, find something that compliments the flavors. This means if you’re eating banana chocolate bread pudding find a sweet sherry that smells or tastes like nuts and raisins. It balances the flavors perfectly. I recommend, Dios Baco, Pedro Ximenez, from Spain. It’s a sweet sherry as opposed to a dry one that you would drink as an aperitif. You’ll taste hints of raisins and bittersweet chocolate. Retails $19
• Try this taste test to fully appreciate a good paring. Taste your dessert, pretty good huh? Now take a sip of the dessert wine and another taste of the dessert. Your taste buds should now be going crazy happy with the way the wine influenced the flavors.
• Most importantly we’re talking about desserts wines and desserts. A poor pairing is not going to ruin the taste of either, but done correctly it can be amazing. And if not, you know my rule: forget the dessert and just drink the wine!

So grab your sweet tooth and get out there and pair!

Cheers!

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