Supposedly there are wines suitable for a dessert
dish. And sweet wines are recommended. It strikes
me that sweet on top of sweet would be overkill, but
I'm willing to try.

I can't imagine wine with ice cream, or with chocolate
cake, but perhaps pumpkin or cherry pie. Or baked
alaska (whatever that is) -

Anyone have any dessert/wine pairings to recommend?

--
Rich

On Thu, 10 Jan 2013 14:05:13 -0800 (PST), RichD
> wrote:

>Supposedly there are wines suitable for a dessert
>dish. And sweet wines are recommended. It strikes
>me that sweet on top of sweet would be overkill, but
>I'm willing to try.
>
>I can't imagine wine with ice cream, or with chocolate
>cake, but perhaps pumpkin or cherry pie. Or baked
>alaska (whatever that is) -
>
>Anyone have any dessert/wine pairings to recommend?

Champagne goes well with anything.

RichD wrote:

> Anyone have any dessert/wine pairings to recommend?

Banyuls with most chocolate desserts.
Orange muscat or black muscat with cheesecake.
Oloroso sherry with pecan pie.
Hungarian Tokay with crème brûlée or other caramel desserts.
Sauternes with most cooked fruit desserts.
Moscato d'Asti for desserts with uncooked strawberries.

Bob

"Brooklyn1" <Gravesend1> wrote in message
...
> On Thu, 10 Jan 2013 14:05:13 -0800 (PST), RichD
> > wrote:
>
>>Supposedly there are wines suitable for a dessert
>>dish. And sweet wines are recommended. It strikes
>>me that sweet on top of sweet would be overkill, but
>>I'm willing to try.
>>
>>I can't imagine wine with ice cream, or with chocolate
>>cake, but perhaps pumpkin or cherry pie. Or baked
>>alaska (whatever that is) -
>>
>>Anyone have any dessert/wine pairings to recommend?
>
> Champagne goes well with anything.

Champagne comes dry (brut) and semi-dry (sec or
demi-sec) and if you try to use brut Champagne with
most desserts it will taste harsh and sour. The sweeter
Champagnes can work but there are much better and
cheaper wines to start with.

For anything chocolate try some sort of Port, there are
many around for $10-15. It is sort of a try a few and see
what happens, no hard and fast rules. But a Port marked
Ruby is pretty sweet and less interesting than one marked
Tawny, which has really nice citrus tones to it. Try a Tawny
Port with, again, almost any chocolate dessert. Or with
cheese, if you like it. Tawny Port is great with almost all
cheeses.

For brighter flavored desserts, cookies, orange or strawberry
or vanilla flavors, you might try a sweet Sherry, and fortunately
Gallo makes a surprisingly good one called Sheffield Cream
Sherry (Cream always denotes a sweet sherry.) If you can
find Madeira, which is pretty much available also, get a sweet
one also. These wines should be well chilled. And you can
serve them with ice cream, pies or cakes. Both the Sheffield
Sherry and a decent Madeira can be had for less than $10.

You have to experiment, though. You might get a bottle (or a
half bottle) of a couple of these wines and raid your local
cookie counter; get a variety of types and flavors of cookies
and see which goes with what. It's all a matter of tasting and
noting what you like. Nothing is wrong but the above is a good
way to get a running start on a very complex series of food/
wine interactions. Good luck.

pavane

On Jan 10, 2:05*pm, RichD > wrote:
> Supposedly there are wines suitable for a dessert
> dish. *And sweet wines are recommended. *It strikes
> me that sweet on top of sweet would be overkill, *but
> I'm willing to try.
>
> I can't imagine wine with ice cream, or with chocolate
> cake, but perhaps pumpkin or cherry pie. *Or baked
> alaska (whatever that is) -
>
> Anyone have any dessert/wine pairings to recommend?
>
> --
> Rich

Pabst Blue Ribbon!!

"Bob Terwilliger" > wrote in message
eb.com...
> RichD wrote:
>
>> Anyone have any dessert/wine pairings to recommend?
>
> Banyuls with most chocolate desserts.
> Orange muscat or black muscat with cheesecake.
> Oloroso sherry with pecan pie.
> Hungarian Tokay with crème brûlée or other caramel desserts.
> Sauternes with most cooked fruit desserts.
> Moscato d'Asti for desserts with uncooked strawberries.

Yes, I was on pairings 101, you are up to pairings 201.
I would have included port with the chocolate, otherwise
you have a very good listing, thanks for extending what
I described.

pavane

RichD > writes:

> Supposedly there are wines suitable for a dessert
> dish. And sweet wines are recommended. It strikes
> me that sweet on top of sweet would be overkill, but
> I'm willing to try.
>
> I can't imagine wine with ice cream, or with chocolate
> cake, but perhaps pumpkin or cherry pie. Or baked
> alaska (whatever that is) -
>
> Anyone have any dessert/wine pairings to recommend?

First, it isn't the case that any sweet wine goes with any sweet
dessert. Myself, I usually don't bother with chocolate cake - I'd
rather have coffee or tea. (Some people drink port with chocolate
cake. I'd rather have it with meat. I find something like a malbec -
not sweet - to be a better with chocolate.)

Second, if the wine is _just_ sweet, and not anything else, then it is
unlikely to be a good match for anything. In fact generally one wants
enough acidity in the wine to complement the sweetness, and perhaps
even more if you are really going to drink it with dessert.

Third, lots of people prefer sweet wines with cheese as a dessert
course rather than sweet wines with sweets.

Here are a few things I like:

Tart Tatin (or even apple pie) or some other caramelized dessert with
Sauternes.

Biscotti with Vin Santo.

Chocolate mousse or cake with orange muscat. (I know I just
contradicated myself.)

Tiramisu or something similar with regular muscat.

Pineapple or other ripe fruit with Beerenauslese.

On 10/01/2013 5:05 PM, RichD wrote:
> Supposedly there are wines suitable for a dessert
> dish. And sweet wines are recommended. It strikes
> me that sweet on top of sweet would be overkill, but
> I'm willing to try.
>
> I can't imagine wine with ice cream, or with chocolate
> cake, but perhaps pumpkin or cherry pie. Or baked
> alaska (whatever that is) -
>
> Anyone have any dessert/wine pairings to recommend?


There are wines sweet enough to be dessert....like ice wine. Late
harvest wines are very sweet, not quite as cloying as ice wine.

"Dave Smith" > wrote in message
...
> On 10/01/2013 5:05 PM, RichD wrote:
>> Supposedly there are wines suitable for a dessert
>> dish. And sweet wines are recommended. It strikes
>> me that sweet on top of sweet would be overkill, but
>> I'm willing to try.
>>
>> I can't imagine wine with ice cream, or with chocolate
>> cake, but perhaps pumpkin or cherry pie. Or baked
>> alaska (whatever that is) -
>>
>> Anyone have any dessert/wine pairings to recommend?
>
>
> There are wines sweet enough to be dessert....like ice wine. Late harvest
> wines are very sweet, not quite as cloying as ice wine.
>
and then there is Ice Cider! Probably ideal with Tarte Tatin.

Il 10/01/2013 23:39, Bob Terwilliger ha scritto:

>> Anyone have any dessert/wine pairings to recommend?

> Banyuls with most chocolate desserts.
> Orange muscat or black muscat with cheesecake.
> Oloroso sherry with pecan pie.
> Hungarian Tokay with crème brûlée or other caramel desserts.
> Sauternes with most cooked fruit desserts.
> Moscato d'Asti for desserts with uncooked strawberries.

And all of them pairs perfectly with... meditation, you know
--
Vilco
And the Family Stone
Scartati 'sta banana

"RichD" > wrote in message
...
> Supposedly there are wines suitable for a dessert
> dish. And sweet wines are recommended. It strikes
> me that sweet on top of sweet would be overkill, but
> I'm willing to try.
>
> I can't imagine wine with ice cream, or with chocolate
> cake, but perhaps pumpkin or cherry pie. Or baked
> alaska (whatever that is) -
>
> Anyone have any dessert/wine pairings to recommend?
>
> --
> Rich


It may be important to consider that the so called "dessert wines" were not
being pared with dessert but rather were the "Dessert" hence the designation
of Dessert.

The other point is after the dinner in the formal societies the men would
retire to brandy and cigars while the women would retire to their dessert
wines with a little fruit and some cheeses.

Nonetheless fruit and cheese platters offer a brilliant contrast to the
sweetened ports, sherries, and other dessert wines.

Dimitri

Dimitri wrote:
> "RichD" > wrote in message
> ...
>> Supposedly there are wines suitable for a dessert
>> dish. And sweet wines are recommended. It strikes
>> me that sweet on top of sweet would be overkill, but
>> I'm willing to try.
>>
>> I can't imagine wine with ice cream, or with chocolate
>> cake, but perhaps pumpkin or cherry pie. Or baked
>> alaska (whatever that is) -
>>
>> Anyone have any dessert/wine pairings to recommend?
>>
>> --
>> Rich
>
>
> It may be important to consider that the so called "dessert wines"
> were not being pared with dessert but rather were the "Dessert" hence
> the designation of Dessert.
>
> The other point is after the dinner in the formal societies the men
> would retire to brandy and cigars while the women would retire to
> their dessert wines with a little fruit and some cheeses.
>
> Nonetheless fruit and cheese platters offer a brilliant contrast to
> the sweetened ports, sherries, and other dessert wines.
>
> Dimitri

Yes, I love a sauterne with blue cheese. No need for the double dose of
sweetness.

And sweet wines are indeed just fine by themselves - I agree with that
completely.

-S-

On 1/10/2013 3:05 PM, RichD wrote:
> Supposedly there are wines suitable for a dessert
> dish. And sweet wines are recommended. It strikes
> me that sweet on top of sweet would be overkill, but
> I'm willing to try.
>
> I can't imagine wine with ice cream, or with chocolate
> cake, but perhaps pumpkin or cherry pie. Or baked
> alaska (whatever that is) -
>
> Anyone have any dessert/wine pairings to recommend?
>
> --
> Rich
>


Most dessert wines go very well with cheeses and fruit.

gloria p

Doug Anderson wrote:

> First, it isn't the case that any sweet wine goes with any sweet
> dessert. Myself, I usually don't bother with chocolate cake - I'd
> rather have coffee or tea. (Some people drink port with chocolate
> cake. I'd rather have it with meat. I find something like a malbec -
> not sweet - to be a better with chocolate.)

Rhum is the best drink with chocolate.

> Tiramisu or something similar with regular muscat.

When a dessert is creamy, sparkling wines are the best. Another nice sweet
sparkler is recioto di soave metodo classico, it's a very peculiar wine:
made with raisins and then "spumantizzato" (rendered a spumante) with the
same method of champagne and franciacorta, first fermentation in autumn in
the vats and then bottling and then second fermentation in spring in the
bottles, then the wine remains "sur lie" (on the yeasts) for years until the
dégorgement.
Being it from raisins it's much bodied than a moscato d'asti, and where
moscato falls short the recioto di soave MC goes a long way: if the creamy
dessert is intense in taste, recioto is the best match.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Thu, 10 Jan 2013 20:18:32 -0500, "Steve Freides" >
wrote:

> Yes, I love a sauterne with blue cheese. No need for the double dose of
> sweetness.


I hate to correct someone's spelling, but since sauterne and sauternes
are two very different things...

The French wine is spelled "sauternes," with an "s" at the end. And it
is sweet.

A wine called "sauterne" (without the "s" at the end) is one from
California, normally a cheap, poor quality wine, and the name means
nothing. The name is used in California for a wide variety of
different poor quality wines.


--
Ken Blake

Ken Blake wrote:
> On Thu, 10 Jan 2013 20:18:32 -0500, "Steve Freides" >
> wrote:
>
>> Yes, I love a sauterne with blue cheese. No need for the double
>> dose of sweetness.
>
>
> I hate to correct someone's spelling, but since sauterne and sauternes
> are two very different things...
>
> The French wine is spelled "sauternes," with an "s" at the end. And it
> is sweet.
>
> A wine called "sauterne" (without the "s" at the end) is one from
> California, normally a cheap, poor quality wine, and the name means
> nothing. The name is used in California for a wide variety of
> different poor quality wines.

Thank you - I'm always happy to learn something. Please correct my
spelling in the future, too.

-S-

On Fri, 11 Jan 2013 11:34:26 -0500, "Steve Freides" >
wrote:

>Ken Blake wrote:
>> On Thu, 10 Jan 2013 20:18:32 -0500, "Steve Freides" >
>> wrote:
>>
>>> Yes, I love a sauterne with blue cheese. No need for the double
>>> dose of sweetness.
>>
>>
>> I hate to correct someone's spelling, but since sauterne and sauternes
>> are two very different things...
>>
>> The French wine is spelled "sauternes," with an "s" at the end. And it
>> is sweet.
>>
>> A wine called "sauterne" (without the "s" at the end) is one from
>> California, normally a cheap, poor quality wine, and the name means
>> nothing. The name is used in California for a wide variety of
>> different poor quality wines.
>
>Thank you - I'm always happy to learn something. Please correct my
>spelling in the future, too.

Um, Ken did not correct your spelling... his spelling reference was
pure facetiousness... he simply indicated your wine ignorance.

On Fri, 11 Jan 2013 11:34:26 -0500, "Steve Freides" >
wrote:

> Ken Blake wrote:
> > On Thu, 10 Jan 2013 20:18:32 -0500, "Steve Freides" >
> > wrote:
> >
> >> Yes, I love a sauterne with blue cheese. No need for the double
> >> dose of sweetness.
> >
> >
> > I hate to correct someone's spelling, but since sauterne and sauternes
> > are two very different things...
> >
> > The French wine is spelled "sauternes," with an "s" at the end. And it
> > is sweet.
> >
> > A wine called "sauterne" (without the "s" at the end) is one from
> > California, normally a cheap, poor quality wine, and the name means
> > nothing. The name is used in California for a wide variety of
> > different poor quality wines.
>
> Thank you - I'm always happy to learn something.


You're welcome. Glad to help.


> Please correct my
> spelling in the future, too.


Not unless it's this kind of error.


--
Ken Blake

RichD > wrote:

> Anyone have any dessert/wine pairings to recommend?

I have posted some such suggestions over the years, but I have never
been really enthusiastic about them. Puddings and sweet wines are
better served separately. That said, some sparklers, such as Moscato
d'Asti or a good Asti Spumante, do match many puddings well. Otherwise,
consider beer. Yes, beer. An Imperial stout (especially with
chocolate- or coffee-based cakes or desserts) or a fruit-based beer,
such as a Belgian framboise or kriek are definitely to be considered.
In both cases, wine and beer, it is not just their particular flavours
that make them work - it is also their palate-cleansing carbonation.

Victor

"Victor Sack" > wrote in message
.. .
> RichD > wrote:
>
>> Anyone have any dessert/wine pairings to recommend?
>
> I have posted some such suggestions over the years, but I have never
> been really enthusiastic about them. Puddings and sweet wines are
> better served separately. That said, some sparklers, such as Moscato
> d'Asti or a good Asti Spumante, do match many puddings well. Otherwise,
> consider beer. Yes, beer. An Imperial stout (especially with
> chocolate- or coffee-based cakes or desserts) or a fruit-based beer,
> such as a Belgian framboise or kriek are definitely to be considered.
> In both cases, wine and beer, it is not just their particular flavours
> that make them work - it is also their palate-cleansing carbonation.
>
> Victor

Imperial stout is totally obvious and I wish I had
thought of it. Very good suggestion.

pavane

I don't think anyone yet has mentioned Pedro Ximenez Sherry with vanilla
ice cream. I think most people pour the wine over the ice cream, but it
is good on the side too.

(Sorry Rich, I emailed you in by mistake)

--
www.winenous.co.uk

On Thursday, January 10, 2013 5:05:13 PM UTC-5, RichD wrote:
> Supposedly there are wines suitable for a dessert
>
> dish. And sweet wines are recommended. It strikes
>
> me that sweet on top of sweet would be overkill, but
>
> I'm willing to try.
>
>
>
> I can't imagine wine with ice cream, or with chocolate
>
> cake, but perhaps pumpkin or cherry pie. Or baked
>
> alaska (whatever that is) -
>
>
>
> Anyone have any dessert/wine pairings to recommend?
>
>
>
> --
>
> Rich

I was introduced to a tasty pairing at Tetsuya's Restaurant in Sydney. Chocolate and PX sherry.

Marc