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Dessert wines


Pairing a fine wine with your meal is commonplace in high culture. However, despite how much we've learned that a wine can truly enhance what we eat, we have yet to delve into the realm of dessert wines. Here are some basic tips on desert wines and combinations that you can use in order to increase the impact of your dessert.

The first thing you have to examine, of course, is the sort of dessert you want to have. Desserts also need to be paired with the meal, and choosing the wrong flavor means that the dessert simply won't go over as well as it could have in other circumstances. It's also important to choose a dessert to which good wine will be accessible. As a general rule of thumb, don't make your dessert too sweet. The sweet dessert wines that work best shouldn't have to compete with other highly sweet flavors, and an excessively sweet dessert can make the wine itself less enjoyable. Another thing to avoid is desserts that are cold. It's okay to have a cold part of your dessert, but dessert wines don't go well with an entirely cold finale, as cold temperatures can make the taste palette less sensitive to the fine details of your dessert wine.

When selecting your dessert wine, there are some very basic guidelines to follow. First, try to find a wine that is as sweet or more sweet than the dessert it will be accompanying. Beyond that, it's all about complimenting the flavor. Ports go well with nutty deserts, ice wines go well with fruity dishes, and sauternes go well with creamy desserts. Try experimenting on your own to see what exact taste combinations work well for you, and what is often far more important, the guests who will be enjoying the meal, wine, and dessert.

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