Pairing Food and Wine For Dummies by John Szabo
Author:John Szabo
Language: eng
Format: epub, pdf
Publisher: Wiley
Published: 2012-11-04T16:00:00+00:00
Figure 12-1: Pairing with sweet wines.
Illustration by Wiley, Composition Services Graphics
Here are a couple of guidelines for pairing with sweet wines:
Late harvest: Citrus and orchard fruit-based desserts, fresh or baked, light mousses, angel food cake, almond cake.
Noble rot: Custards, creams, baking spice (cinnamon, vanilla, nutmeg)-scented desserts (especially with barrel-aged BA wines), carrot cake.
Fresh VDNs (no/short barrel aging), sweet sparkling wine: These wines usually pair best with fresher, fruit based desserts.
Aged VDNs and sweetened fortified wines: These types of sweet fortified wines work magic with desserts that share these flavors, such as dishes based on dried figs, prunes, dates, anything containing nuts, or caramel, chocolate or coffee-flavored.
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