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Sweet Wine Pairings?
- Thread starter Ian Fitzsimmons
- Start date
originally posted by Thor:
Would you spit good Barsac?
Not if I already had biscotti crumbs in my mouth.
Saina Nieminen
Saina Nieminen
Lobster. IIRC Sauternes/Barsac was a classic pairing in the early 20th C. and from the one time I had it in the early 21st C. I thought this fashion died too soon.
From that experience, I felt like experimenting with duck where the wine would serve as a substitute for the oranges in the classic recipe. I don't know if it works anywhere else than in my imagination, though.
From that experience, I felt like experimenting with duck where the wine would serve as a substitute for the oranges in the classic recipe. I don't know if it works anywhere else than in my imagination, though.
Warren Edwardes
Warren Edwardes
I did a gig a few years ago matching Roussillon sweeties with Indian snacks.
The sweetness works well with the chilli.
Otherwise I would not match dessert wines with sweet desserts.
Maybe something light like Pannetone or biscotti.
Blue cheese sounds plausible on a Yin/Yang basis but I have not tried it with stickies.
The sweetness works well with the chilli.
Otherwise I would not match dessert wines with sweet desserts.
Maybe something light like Pannetone or biscotti.
Blue cheese sounds plausible on a Yin/Yang basis but I have not tried it with stickies.
Jeff Grossman
Jeff Grossman
Sounds similar to this: Lobster and vanilla sauce was a very nouveau thing at one time (um, er, like the 1980's).originally posted by Otto Nieminen:
Lobster. IIRC Sauternes/Barsac was a classic pairing in the early 20th C. and from the one time I had it in the early 21st C. I thought this fashion died too soon.
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by Joel Stewart:
monbazillac 'n pizzacuriosity got the better of me when i remembered that a wine shop nearby had a '99 on the shelves for $17
"pizza" was nan bread toasted then lightly brushed with a sauce made of sliced almonds and pulverized dried shiitake mushrooms sauteed in butter. small blue cheese chunks were patted on next, then topped with a slice or two of prosciutto and broiled quickly.
pumpkin soup made with a robust chicken broth/miso combo base
the wine worked just fine with everything...no clashes at all....in fact even the salad worked.
The squash-based soup is a good idea - these seem to go well with sweetness (also, oddly, with Chablis).
originally posted by Jeff Grossman:
... Lobster and vanilla sauce ...
Oh dear. Oh my ears and whiskers.