Wine with Baklava

Okay all, I don't disagree!

Someone is bringing a traditional baklava and I thought I would see if anyone could think of something that might work with what they are bringing.

Thanks!

. . . . . Pete

P.S. I don't drink coffee!
 
I don't find honey intrinsically anti-wine, unless you're eating it by the spoonful. Works just fine with plenty of wines as a dipping area in a cheese plate with some pecorino, for example.
 
originally posted by Keith Levenberg:
I don't find honey intrinsically anti-wine, unless you're eating it by the spoonful. Works just fine with plenty of wines as a dipping area in a cheese plate with some pecorino, for example.
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Not analogous to the situation at question.
 
originally posted by Keith Levenberg: I'd be going for Tokaji myself, or maybe Vin Santo, but the Madeira idea is interesting.
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Keith, You and I are thinking alike. I was originally thinking of Tokaji and also considered Madeira. Then sherry!

Even so, I don't disagree that baklava is just too too for most pairings.

. . . . . Pete
 
originally posted by Jeff Grossman:
It's (the honey) pure sugar. The tannins from tea or coffee help to balance it. Sweet wine would be overwhelmed.
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Unless you go with a super-rich, molasses-like PX, which could overwhelm the baklava (and kill off any diabetics in the group).

I wonder how a non-fortified red, like Ca'Togni (which I'm not sure is still being made), or an off-dry red bubbly like a Cerdon de Bugey, a Brachetto or Banfi 's wine that I don't recall the name of would work with baklava. The red fruit and floral elements could side-step the direct comfrontation with the honey that would overwhelm a white, and the brightness seems like it could be a better complement than something heavier like a Port or vin doux naturel.
 
originally posted by Mike Evans: I wonder how a non-fortified red, like Ca'Togni (which I'm not sure is still being made), or an off-dry red bubbly like a Cerdon de Bugey, a Brachetto or Banfi 's wine that I don't recall the name of would work with baklava. The red fruit and floral elements could side-step the direct comfrontation with the honey that would overwhelm a white, and the brightness seems like it could be a better complement than something heavier like a Port or vin doux naturel.
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We had classic steak Diane with mushrooms and haricots verts.

I pulled Ch Lanessan '96 to go with the main course and decided to have plenty of the wine so that it could carry forward and "cope" with the baklava.

The baklava is (was) Dunya nin Tadi Karakoy Gulluoglu 1820 by Nadir Gullis brought by our guests straight from Turkey.

Truthfully, this wine worked so well with the main course and then held its own with the baklava (as the baklava was NOT the cloying, gummy style).

. . . . . . Pete
 
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