Wine and dessert can create a delightful experience, but it’s easy to make mistakes in pairing them. Peter Kecman, a sommelier from the World Equestrian Center, highlights key missteps, particularly the importance of sweetness. He points out that a wine must be sweeter than the dessert to truly shine. For instance, a Napa cabernet, known for its dryness, should not be paired with sweet treats. That’s where port wines come in, with their higher residual sugar content—a whopping 100 grams per liter compared to just 5 to 10 grams in a cabernet.
When choosing the right wine for your dessert, consider regional pairings. Peter suggests that “what grows together goes together.” For instance, Italian tiramisu pairs beautifully with a vin santo or Sicilian marsala. Cheesecake benefits from naturally acidic wines, like a late-harvest German riesling or Bordeaux white. Moscato is also a delightful match for cheesecake, thanks to its sweet profile.
Chocolate desserts, however, require a more nuanced approach. Not all chocolates work with every wine. For a simple chocolate cake, a younger port is ideal, while a tawny port with some aging adds depth and complexity.
If you’re stocking up on dessert wines for future treats like carrot cake or cobbler, it’s wise to invest in a single quality bottle. Just one good dessert wine can elevate your experience. Kecman recommends a sauternes, as it’s a luxurious choice that justifies its price and enhances any dessert.
Interestingly, wine and dessert pairings have gained popularity on social media, with enthusiasts sharing their favorite combinations and experimenting in their kitchens. Surveys indicate that more people are curious about wine education, looking for advice on how to enhance their meals.
So next time you indulge in dessert, remember that a thoughtful wine pairing can make a world of difference.
Source link
Dessert wine, Peter Kecman, chocolate cake
