Friday, March 18, 2011

How to pair desserts and wines

Business class airline lunch dessert:
Selection of cheese with grapes
(Greyerzer, Appenzeller and Camembert)
Roll with butter
Yogurt creme with fruits of the forest
compote and fresh berries
Wine: Cuvee of Pinot Noir, Gamaret,
De Chaunac - Kloster Einsiedeln,
Schwyz, Switzerland 2008
The sweetness of a dessert should not be overpowering or cloying, detracting from the flavors of the dessert itself.  This is particularly important when pairing with a dessert wine.

Dessert wines must be sweeter than the dessert.  Otherwise, the wine's acidity will become too prominent and taste bitter.

You'll notice that in Europe, cheeses and fruit out of hand are usually part of the dessert course.  In this picture, a yogurt cream is also added -- a good pairing with wine since yogurt is more tangy than sweet.

Submitted to Works For Me Wednesday

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