One of the great pleasures of drinking wine is matching it with equally mouth-watering food.
Traditionally, red wine with meat and white with fish are no longer flexible enough to accommodate the multi-cultural taste influences that modern cuisine reflects. Common sense dictates that every wine experience should start with taste. When pairing food and wine, you should keep in mind that you are trying to find balance and harmony – balance between flavours, textures, intensity and taste. To increase your chances of a successful match, consider how the food was prepared, seasoned, the texture and also any accompaniments. Food and wine has its own flavour and texture, so too does every palate. So please use this tool as a guide only. There are no hard and fast rules, rights or wrongs. Just experiment to find your matching ideas.
When matching wine with desserts take into account the sweetness of the dish. Sugar needs a wine with equal or greater sweetrness levels to complement the food. The factors that influence dessert and wine pairings such as the flavours when merged, give the impression of the unexpected or exotic with the familiar so that a sense of comfort is promoted as well as suprise and excitement.
Apples are sweet, Sauternes are sweet. Apples are rich, Sauternes are rich. Which means they go very well together, and they pair best when the dish has some tartness left in it as a counter-point to the wine.
Whether baked, a pie,crumble, tarte, tatin, or fritter, and particularly when spiced with cinnamon, apple dessserts are made for botrytised Riesling. Add lots of fresh homemade custard to an apple pie or tarte and botrytised Semillon becomes one to add to your hit list.
Serve Botrytis Semillon which lightly spiced poached pears in a almond and pear tarte. Pears poached in red wine, such as Merlot can take a light red, serve with pana cotta for a real taste sensation.
Lemons, lemons and more lemons, yes this wine can handle it, whether it be lemon tart, souffle, sponge pudding or sorbet. Made in heaven ….. Go on!
Fresh Fruit Salad
Serve with botrytised wines or a sweet sparkling wine with a sprinkle of sweetness. Add a splash of wine to add some adventure to the bowl when preparing the salad.
Soak them in it, then serve the strawberries with a Sparkling Shiraz, yes it’s a red. Strawberries soaked in kirsch are also delicious with a glass of sparkling wine. Strawberries and cream (with sugar, of course), anytime, not just for Wimbledon fortnight – deserve botrytis Semillon – a match, made in heaven.
Botrytised wines and Liqueur Muscat are really good options for caramelized sugar.
Botrytis Riesling is a safe bet with most fruit fools and mousses, especially rhubarb, gooseberry and red cherries.
Pies or crumbles, whether they be apple, rhubarb or blackberry are all delicious with botrytis Rieslings. For custard lovers, serve with botrytis Semillon instead.
Ice cream, whether it be vanilla, coffee, strawberry or chocolate can be served with Liqueur Muscat. Soak with raisins to create a chilled dessert and serve with vanilla ice cream. With ‘ homemade ‘ fruit ice creams and sorbets stick with botrytis Semillon or Rieslings.
Sparkling Shiraz is the perfect accompaniment to the traditional plum pudding or for chocolate lovers, how about a Mud cake to bring those tastebuds to life.
Both these wines partner these rich creamy desserts well, the Botrytis Semillon also goes well with cheesecakes. In a nutshell, these wines will give you pudding heaven!
Botrytis Riesling, with it’s balancing acidity and freshness, cuts through the sweetness well.
Serve Liqueur Muscat with a rich treacle tarte. A lemony treacle sponge pudding goes well with botrytis Semillon or Riesling.
A Fortified Tawny – style dessert wine partners a whole array of fresh nuts. Serve Botrytis Semillon with a Pecan Pie – one slice is never enough!
Surprisingly no safe bets as this is such a rich flavour. Try Liqueur Muscat with a rich chocolate tarte and Botrytis Semillon with a lighter chocolate pudding. A rich dark chocolate tarte or mousse, served with berry fruits in a pool of red fruit coulis is quite an expierience with Sparkling Shiraz. Or go all out and out and try a Pinot Noir, which will bring out the true taste of the chocolate.