What Kind Of Wine Pairs With A Lemon Dessert

Top pairings

This entry was posted byFiona Beckett(Google+) at 08:32 UTC on February 27, 2021 When it comes to wine, the classic tarte au citron may be hard, especially if the wine is homemade. It gets much more difficult to find a decent match the harsher and more lemony (and wonderful) the flavor is. The citrus flavors and sweetness of any accompanying dessert wine are typically stripped away, leaving the wine feeling dry and harsh as a result of their presence. It has been my experience that the only truly successful pairing is a sweet wine with a lot of acidity, such as a German beerenauslese Riesling or other very sweet late harvest Riesling served quite cold.

Interestingly enough, I also had luck with abeerenauslese Chardonnay from Austria, which was something of a surprise to me.

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), you’ll discover that it will make other wines seem insignificant.

Also delicious with store-bought lemon tarts and the little less strongly lemony Lemon Meringue Pie, these cookies are a must-try.

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Karen Frazier contributed to this report. Karen is a wine, drink, and cuisine aficionado who enjoys traveling. She has a California Wine Appellation Specialist credential from the San Francisco wine school, as well as a Bar Smarts mixology certificate, and she works as a bartender for charity events. Specialist in the Appellations of California Wine (CWAS) In order for LoveToKnow to be a participant in affiliate relationships, it is possible that a portion of purchases from links on this page will be paid to it.

Our editorial content is not influenced by these relationships in any way.

If you choose the proper combination of wines and sweets, you will have a delicious meal. A solid combination brings out the flavors of both the wine and the dessert to their full potential. By experimenting with these combinations, you may elevate your dessert to an entirely new level.

Berry Wines

Raspberry, strawberry, and other berry wines are produced by a large number of wineries. These wines pair wonderfully with dark chocolate treats because they have a traditional taste profile. Chocolate and berries mix together like peanut butter and jelly, and the sweetness of the wine wonderfully balances the sharpness of the chocolate.

Ruby Port

When combined with dark chocolate, Ruby Port offers a deep, rich, dark fruit flavor that is unbeatable. As a matter of fact, it’s a fantastic traditional combination that’s definitely worth trying since it successfully balances the bitterness of dark chocolate with the sweetness of dark fruit.

Chocolate Wine

Although it may seem like a no-brainer, chocolate and chocolate go together like peanut butter and jelly. Creamy chocolate wines, such as Chocovine, have a mild, milk chocolate flavor with a warmth that is nearly like a fortified wine in taste and texture. These smooth, creamy wines pair well with dark chocolate because they temper the intensity of the chocolate’s flavor while yet providing similar flavor characteristics.

Shiraz

Big, rich, fruit-forward notes that taste like berries and jam are commonly found in this powerful, spicy red from Australia that is also dry and peppery. While the Shiraz is dry, the fruit notes of the dessert pair beautifully with the dark chocolate, and the tannins help to cut through the fattiness of the dish. The dryness of the wine also helps to balance the sweetness of the chocolate, while the flavors of the jam help to soften any bitterness.

Wines With Crème Brûlée and Vanilla-Flavored Desserts

With its rich, creamy vanilla custard and caramelized sugar topping, this dessert is the perfect way to cap off a dinner. Pairing it with a dessert wine enhances the flavor of the meal even further.

Sauternes or Barsac

Traditionally, crème brûlée is served with sweet white wine from the Bordeaux area, which is the most traditional wine combination. Both Sauternes and Barsac wines are produced from grapes that have been infected with botrytis cinera, which is found in Sémillon, Sauvignon Blanc, and Muscadelle. The presence of this fungus adds layers of complexity to the wines, and the lateness of the harvest results in a high residual sugar level in the finished product. A luscious, sweet wine with tropical aromas and a great, balanced acidity is produced as a consequence, which is well complemented by the vanilla custard.

Moscato (Muscat)

This white variety has a subtle sweetness to it that makes it enjoyable. Apricots and almonds are typical tastes found in Moscato wines, and they pair well with the rich vanilla custard in this dessert. In addition, pairing a Moscato with crème brûlée helps to balance out the richness of the custard since, while it has a modest sweetness, it is not overpoweringly sweet like other dessert wines.

Gewürztraminer

This German dry whitemay seem like an odd pairing with a thick crème brûlée at first glance, but when you consider the wine’s taste and balance, it makes perfect sense. Gewürztraminer is a dry, spicy wine with a pleasant acidity that pairs well with food. The acidity of the wine helps to cut through the fat of the custard, and the dryness of the wine serves to temper the sweetness of the dessert.

In this dessert, the delicate vanilla notes of the crème brûlée are complemented by the spiciness of the Gewürztraminer. This is an excellent wine selection for those who want their sweets to be a little less sugary.

Pairing Wine With Apple Pie and Apple or Pear Desserts

Apple pies are a delicious combination of sweetness and spice. The majority of the time, wines that match well with apple pie will also pair well with other apple desserts, such as apple brown Betty (also known as apple crisp) and baked apples.

German Riesling

It is possible to find Riesling from Germany with varying degrees of dryness and sweetness. The three finest apple dessert combinations are Kabinett, Spätlese, and Auslese, which are listed in order of sweetness from least sweet to most sweet. Riesling has a strong level of acidity, which helps it to cut through the sweetness of the pie perfectly. A subtle spicy flavor that fits well with the pie ingredients is also present in this mixture. Finally, the taste profile of Riesling is generally dominated by apples, pears, and other tree fruits, and the flavor of apples is a good match for the flavor of the wine.

Auslese is the wine you pick if you want a lot of sweetness in your wine.

Prosecco

Prosecco is a mildly bubbly Italian wine that is comparable to Champagne in taste and appearance. Prosecco is available at a variety of sweetness levels. To counteract the richness of the pie, go for an off-dry Prosecco that is gently sweet but not overpowering in its sweetness. Apple pie is made with crisp and acidic Prosecco, which pairs perfectly with the acidity of the apples used in the pie.

Moscato d’Asti

This Italian white wine has a subtle fizz and a mild sweetness, making it a refreshing summer drink. It also includes pleasant fruit flavors such as apples and pears, which makes it a fantastic match for an apple pie dessert. Despite the fact that Moscato d’Asti is slightly sweet, it is not overbearing, so you will not be putting extremely sweet on top of super sweet in your dessert.

Lemon Meringue Pie and Citrus Curd Wine Pairing

Because lemon sweets, such as lemon meringue pie, are naturally acidic, they can be paired with wines that are rather sweet in comparison.

Ice Wine

Ice wines are prepared from white wine grapes that have been harvested after the first frost has occurred, allowing the sugars to become more concentrated. Ice wines become delectably sweet as a result of this. This sweetness helps to temper the acidity of lemon sweets, resulting in a wonderful and satisfying match.

Late Harvest Whites

Grapes picked late in the season are used to make late harvest white wines, which are delicious. As a result, the wines tend to have a low alcohol content but a high concentration of residual sugar. The sweetness of these wines ranges from mildly sweet to extremely sweet. Consider a late-harvest Viognier or Chardonnay, which tend to have zesty qualities that will pair nicely with the lemon taste profile.

Champagne

A dryChampagneor sparkling wine will also go well with a lemon meringue pie, as will a dessert wine.

As with the crust’s characteristics, the biscuity notes of Champagne are a good complement for the meringue’s toasty flavor. Finally, Champagne has a tendency to be dry, which will help to balance the sweetness of the dessert.

Pumpkin Pie and Warm Spice Desserts Wine Pairing

Pumpkin pie and other pumpkin sweets tend to be sweet, creamy, and spicy, with a hint of cinnamon and clove. Numerous wines mix nicely with these characteristics, counterbalancing the creaminess and enhancing the spice notes.

Tawny Port

Tawny Port is distinguished by its golden hue and its warm, rich taste. Although the fortified wine is often sweet, it also has delicious caramel and spice tastes that go nicely with the pumpkin and spices. The strong alcohol content of the pumpkin custard helps to balance out the creaminess of the custard.

Australian Dessert Muscat

This is a fortified wine that is comparable to a tawny Port in taste and appearance. It boasts a delicious combination of sweet and spicy aromas, as well as a pleasing golden appearance. Wine drinkers frequently describe the tastes of this wine as toasty, raisiny, or toffee-like. Pumpkin pie benefits from the combination of these warm tastes and the warm spices.

Madeira

This fortified wine from Portugal is available in a variety of sweetness levels, ranging from dry to sweet. Choose a sweet or semi-sweet Madeira to combine with your pumpkin dish, depending on your preference. Among the many characteristics found in Madeirate are smoky, peppery, and nutty, all of which complement the flavor of pumpkin. The high alcohol concentration also serves to perfectly complement the rich, creamy custard.

Tokaji

It is available in a range of sweetness levels, from dry to sweet, in this fortified wine from Portugal. Choose a sweet or semi-sweet Madeira to mix with your pumpkin dish for a delicious combination. Madeiratends to have smokey, peppery, and nutty notes, all of which go nicely with pumpkin in a pumpkin pie. It also serves to perfectly complement the creamy custard because to the strong alcohol level.

Tiramisu and Mocha Dessert Wine Pairings

Many wines will pair well with tiramisu and other sweets with a coffee flavoring. Coffee is a taste that combines nicely with a variety of flavor characteristics, according to the experts.

Vin Santo

The color of this sweet Italian dessert wine has a lovely golden hue. It has a nutty flavor, similar to that of hazelnuts, with a hint of sweetness. Nuts and coffee go together like peanut butter and jelly, so a glass of Vin Santo will go a long way in balancing out the coffee flavor of the tiramisu.

Cream Sherry

Cream Sherry is a sweet fortified wine with a chocolate hue that is made from grapes. In tiramisu, it has a nutty flavor with a hint of sweetness, which helps to balance out the harshness of the coffee components in the dessert.

Ruby Port

The color of this fortified wine is a rich maroon, and it has a subtle sweetness to it. Ruby Port is known for being fruit driven, with tastes of berries dominating the aromas and sensations. It also has slight notes of nutmeg in the background. The aromas of berries and nuts are a fantastic compliment to the flavors of coffee and espresso.

Berry Desserts

Whatever the dessert (summer pudding or raspberry pie), berry desserts pair nicely with a wide range of wines that enhance their tastes and textures.

Rosé

Rosé wine is available in a variety of styles, from dry to sweet, and it has delicate floral and berry flavors that go well with berry sweets.

If you’re serving sugary sweets, a drier rosé will help to balance out the sweetness.

Muscat-de-Beaumes-de-Venise

In the Rhône Valley, there is a sweet fortified wine called Muscat-de-Beaumes-de-Venise. It features sweet, honeyed, and citrus aromas that pair nicely with berries and berry desserts of all types and varieties.

Cava

The sparkling wine produced in Spain Cava may be either dry or sweet, and both are complementary to berries. Choose drier rosé wines to pair with sweeter sweets and sweeter rosé wines to pair with less sweet desserts to create a sense of balance and contrast in your meal.

Wine and Dessert Pairing Chart

The following chart outlines several excellent wines to pair with desserts, as well as a recommendation or two of specific wines for each type of dessert.

Matching Wine and Dessert

While the options above might serve as a starting point, there are no hard and fast rules when it comes to combining wines and sweets. Pair your favorite wines with your favorite treats. Look for tastes that complement one another and wines that will assist you in achieving the amount of sweetness you seek, and you’ll end up with a delectable match. LoveToKnow Media was founded in the year 2022. All intellectual property rights are retained.

What wine goes with lemon dessert?

When serving a lighter lemon dessert such as a souffl or mousse, a sweet sparklingdessert wine like as Asti or Clairette de Die is typically appropriate. As an added bonus, serving some heavy pouring cream with your lemon tart may allow you to combine it with lemony dessert wines such as young sauvignons or sauvignons -style wines such as Saussignac, or other late harvest sauvignons or sauvignon / Semillon blends. One can also wonder, what wine pairs well with citrus fruits. Those who believe that citrus-flavored foods require a high-acid wine disagree, claiming that a buttery Chardonnay or an off-dry Riesling may enrich the whole dining experience by bringing extra tastes and textures to the table.

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• Among the wines that go with these desserts are Cabernet Sauvignon, Pinot Noir, and Merlot. Other wines that go with these desserts include Chardonnay, Red Velvet Wine, Cabernet Sauvignon, and Riesling.

What kind of wine pairs well with tiramisu? Sweet wines are always a good choice. Muscat is frequently recommended, but it is too delicate, therefore it is preferable to use a sparkling red wine, such as Sangue di Giuda from the Oltrepo Pavese region.

Lemon Meringue Pie and Citrus Curd Wine Pairing

Because lemon sweets, such as lemon meringue pie, are naturally acidic, they can be paired with wines that are rather sweet in comparison.

Ice Wine

Ice wines are prepared from white wine grapes that have been harvested after the first frost has occurred, allowing the sugars to become more concentrated. Ice wines become delectably sweet as a result of this. This sweetness helps to temper the acidity of lemon sweets, resulting in a wonderful and satisfying match.

Late Harvest Whites

Grapes picked late in the season are used to make late harvest white wines, which are delicious. As a result, the wines tend to have a low alcohol content but a high concentration of residual sugar.

The sweetness of these wines ranges from mildly sweet to extremely sweet. Consider a late-harvest Viognier or Chardonnay, which tend to have zesty qualities that will pair nicely with the lemon taste profile.

Champagne

A dryChampagneor sparkling wine will also go well with a lemon meringue pie, as will a dessert wine. As with the crust’s characteristics, the biscuity notes of Champagne are a good complement for the meringue’s toasty flavor. Finally, Champagne has a tendency to be dry, which will help to balance the sweetness of the dessert. Written by Karen Frazier (This was taken from:)

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When it comes to capping off your meal with a flourish, you may want to serve a wine that complements and completes the dessert you’ve prepared for your guests. A challenging issue is selecting a wine for a dessert course. It’s true that the slight sweetness doesn’t go nicely with every wine. Even while Champagne is widely acknowledged for use with all types of meals, it is not the only option when it comes to serving dessert.

Pairing examples

If you’re serving a dessert that includes chocolate, almonds, vanilla, or coffee, the popular consensus is that you should serve it with a Banyuls, a Rivesaltes, or a well-aged sweet wine that has scents of dried fruits or notes of toasted bread as an accompaniment. Choose a sweet red wine such as a Port, Banyuls, or Red Rivesaltes to pair with traditional holiday treats such as Yule logs or chocolate cakes. Lemon meringue pie: Pairing lemon with a wine is incredibly tricky! You’ll be working with a light natural sweet wine that has a mineral scent in this situation.

Sabayon: Stick to sweet wines like a Pineau des Charentes when pairing with this dish.

Whether it’s apple pie or tarte tatin, Muscat is still the finest option.

Principles to remember

Fruit desserts should be paired with fruity wine notes. A Red Rivesaltes or a white Arbois is recommended for many red fruits. Arbois pairs nicely with a variety of citrus sweets (though here, the Muscat de Rivesaltes is the most obvious choice). Desserts including walnuts and hazelnuts pair well with the Arbois white wine. When it comes to ambe, Rivesaltes or Banyuls ambe are preferable to chestnuts. It is possible that this content contains affiliate links. For more information, please see ourdisclosure.

7 Tasty Pairings For Dessert and Wine

These dessert and wine pairings are perfect for every dining occasion, whether it’s a romantic dinner for two, an anniversary celebration, or a lavish feast for four. When it comes to combining food and wine, the key is to think of wine as an ingredient rather than as a complement. It provides a “additional bonus.” Wine intensifies flavors, resulting in a whole different flavor profile.

Desserts are no exception to this rule. In fact, creating the ideal dessert and wine match may be a wonderful way to cap off a great evening with friends and family. Check out these 7 delectable dessert and wine combinations and get ready to pump up the heat on your next romantic evening.

Strawberry Shortcake

This creamy classic is given a sparkly makeover with fireworks. Purchase the book and receive the course! Learn about wine with the Wine 101 Course ($29 value). With the purchase of Wine Folly: Magnum Edition, you will receive this bonus. Read on to find out more Vouvray Brut: This is a brute of a Vouvray. Made from Chenin Blanc grapes,Vouvrayis a crisp, mouth-puckering white wine that has flavors of green apple, pear, and honeysuckle in addition to its crisp, mouth-puckering texture. Those seeking for something familiar but also distinctive can choose sparkling wines from South Africa, where Chenin Blanc is a very prominent grape variety.

Furthermore, many Vouvray Brut wines are produced using the Traditional Method, which imparts a biscuity flavor that pairs beautifully with the already creamy components in this delight.

Peach Cobbler

The wine has a lot of fruit and a nice blast of acidity. The dry Riesling grape is Germany’s favorite wine, and it can be found in a variety of styles ranging from sweet to bone dry. It has excellent aromas of citrus and green apple to go with it. A slatey feeling of minerality is particularly noticeable in drier Rieslings, which only adds to the complexity of the wine. Why it works is as follows: Using its crisp acidity and fruity tastes, a dry Riesling cuts through the syrupy richness of a peach cobbler, increasing the fruitiness of the dish very slightly.

White Chocolate

Subtle sweetness should be balanced with decadently fruity aromas. New Zealand Sauvignon Blanc: Studies have revealed that New Zealand Sauvignon Blanc brings out more of the distinctive passion fruit flavors in wine than any other Sauvignon Blanc produced anywhere else in the world. When compared to its greener, Old World counterparts, the Kiwi standard forSauvignon Blanchas far more fruit to it, which contributes significantly to its current popularity. Why it works is as follows: Those rich, fruity fragrances take the subtle balance of white chocolate and enhance it with a layer of fruit that isn’t too overpowering in its own right.

You’ll be convinced that you’re eating a fruit cream mousse at any moment.

Lemon Bars

Subtle sweetness is balanced with decadently fruity tones in this fragrance. The Sauvignon Blanc produced in New Zealand has been demonstrated to produce more of the characteristic passion fruit scents in wine than any other Sauvignon Blanc produced anywhere else on earth. When compared to its greener, Old World counterparts, the Kiwi standard forSauvignon Blanchas a lot more fruit to it, which contributes to its current popularity. Reasons for its effectiveness: Those rich, fruity scents take the subtle balance of white chocolate and enhance it with a layer of fruit that isn’t too overpowering in its flavor.

After you’ve had a mouthful of white chocolate, sip some Sauvignon Blanc. You’ll be convinced that you’re eating a fruit cream mousse for a short while.

Carrot Cake

With a hint of tanginess on the side, this dish is a combination of spice and sweetness. Fino Sherry (Spanish for “fine sherry”): Because it is the driest of the Sherries, Fino Sherry does not have the heavy sweetness that many of its darker sisters are renowned for, and instead has lighter, more delicate notes of almonds, salt, and a hint of citrus to accompany its lighter, more subtle flavors. The more robust tastes of the Oloroso Sherrysoften may be enjoyed on its own as a dessert, whilst Fino’s more subtle flavors can be enjoyed with a variety of cuisines.

The acidic Jackfruit taste of many Fino Sherries also works well with the earthier flavor of the carrot cake itself, which makes for a delicious combination.

Chocolate Mousse

The richness of chocolate combined with the lightning bolts of fruit is unbeatable. Brachetto d’Acqui (Brachetto of Acqui): In this semi-sparkling Italianred that has a lighter body and wine berry flavors, there is some sweetness without being overly overwhelming. Actually, if you don’t have anything to serve as a dessert, a bottle of Brachettocan be just as satisfying on its own! Why it works is as follows: They’ll cut right through the rich creaminess of a chocolate mousse, while also imparting crisp texture and scents of candied fruit, red flowers, or both.

Apple Pie

Take this traditional pie and smother it in a slew of additional fruits! Gewürztraminer: Gewürztraminer is a very fragrant white wine that is recognized for its scent of lychee, flowers, citrus, and spices. Despite the fact that it is widely recognized as being sweet, drier types are available, and they are sometimes just as aromatic. Why it works is as follows: As with warm apple piedoes, Gewürztraminer blends fruit and spice in the same way, making it one of the most apparent dessert and wine combinations on this list!

Some wines are wonderful desserts on their own, but this should not prevent you from searching for the right after-dinner snacks to pair with them!

7 Wine-and-Cake Pairings That Make Wine and Cake Even Better

You’re aware of what you’ve earned? Cake. You know what else you deserve, don’t you? Wine. Together. Cake and wine go together like peanut butter and jelly. Cosmopolitan.com and Laura Burgess, a VivinoPartner Sommelier, have collaborated to create delectable cake and wine pairings for your next celebration or event. Alternatively, you may stay in. Because, honestly, you don’t need a reason to indulge in cake and wine on a regular basis. Burgess realizes that when it comes to wine, cake isn’t really the first thing that comes to mind, but she wants you to know that when the two come together, it’s very amazing.

She claims that the secret to these pairings is to pair the wine with the cake frosting, because this will have the most impact on the flavor of your dessert of any other factor. Let’s get this party started.

1. Red Velvet Cake and Pinot Noir

Sade Adeyina is a Nigerian actress. Red velvet cake is the hallmark cake of everyday ladies all around the world, and it’s a darn treat. It’s quite wonderful, thanks to its silky texture and cream cheese icing. Burgess recommends matching this with a Pinot Noir to bring out the chocolate overtones in the red velvet cake while also bringing out the cherry and berry notes in the cake. When it comes to dessert, Burgess suggests pairing Red Velvet Cake with Gérard Bertrand Réserve Spéciale Pinot Noir.

2. Funfetti Cake and Sparkling Rosé

Sade Adeyina is a Nigerian actress. Your next birthday dessert and beverage options have been pre-planned for your convenience. Burgess believes that Funfetti cake necessitates the use of a wine that is lighthearted and capable of reviving a sugar-stained taste. Her favorite flavors are “delicate, creamy strawberry flavors that are pleasant, and bubbles truly wash the tongue.” In conjunction with Patrick Bottex La Cueille Bugey-Cerdon, Burgess recommends a Funfetti cake.

3. Chocolate Devil’s Food Cake and Red Blends

Sade Adeyina is a Nigerian actress. In the words of Burgess, “red blends, particularly domestic ones that incorporate a variety of types such as Cabernet Sauvignon, Grenache Sauvignon, and Syrah, steal the show.” A mix of chocolate-covered cake pieces and red wine, she claims, may be described as “a spa day for your palette.” It’s something I’m interested in. Burgess advises pairing chocolate devil’s food cake with Château Chateltet Mountain Cuvée as a dessert.

4. White Wedding Cake with Vanilla Frosting and Riesling

Sade Adeyina is a Nigerian actress. When matching vanilla cake and wine, look for bottles that are labeled “off-dry” — meaning they are somewhat sweet — since they will bring out the greatest flavors in the vanilla cake. Burgess advises combining a white wedding cake with vanilla icing with a bottle of Château Ste. Michelle Riesling, according to the expert.

5. Cheesecake and White Dessert Wine

A fluffy cheesecake, according to Sade AdeyinaBurgess, is “very irresistible at dinner parties, parties after dinner parties, and Netflix marathons.” Amen. Dessert wines, particularly whites such as Sauternes and Cerons, she believes, are the ideal choice. “Because of the high fat level in cheesecake, a wine with acid is required to keep things refreshing,” she explains. Château De Rayne Vigneau Sauternes 1er Cru Classé, according to Burgess, is a good complement with cheesecake.

6. Lemon-Flavored Cake and Prosecco

A fluffy cheesecake, according to Sade AdeyinaBurgess, is “very irresistible at dinner parties, parties after dinner parties, or during Netflix marathons. Amen. Sugary wines, particularly whites such as Sauternes and Cerons, are the finest for this, according to her. According to her, “because of the high fat level in cheesecake, a wine with acid is essential to keep things refreshing.” UsingChâteau De Rayne Vigneau Sauternes 1er Cru Classé, Burgess advises complementing the cheesecake.

7. Yellow Birthday Cake with Chocolate Icing and Bordeaux

Sade Adeyina is a Nigerian actress. ‘The mix of earthy scents and berry tastes of Bordeaux contrast with the deeply chocolate icing and crumbly yellow cake, making for a great marriage when sticky palates and Bordeaux clash,’ explains chef Burgess.” It is recommended that you serve yellow birthday cake with Tire Pé DieM Bordeaux. Keep up with Cosmo Bites on Facebook for the latest culinary news and wonderful recipes! Danielle may be found on Instagram and Twitter. Danielle Tullo is a Deputy Editor at The New York Times.

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Food and Wine Pairing Tips

Cancel It might be intimidating to pair food and wine since there are so many rules to remember and items to avoid, but in truth, most wines pair well with the vast majority of dishes. Occasionally, you’ll come across a “Wow!” coupling and, on other occasions, you’ll come across a “Ick!” pairing, but the vast majority of pairings lie somewhere in between. To increase your chances of experiencing a “wow” experience, though, read the following fundamental suggestions: 1. Flavors that complement one another In order to create complementary tastes, you must match the structure of the wine with the structure of the meal.

Examples include the following:

• Combining creamy wines with creamy foods – Creamy wines, such as Chardonnay or Viognier, should be paired with cream-based sauces (pasta, chicken, or a creamy cheese)
• Acid should be matched with acid – Luminous and crisp With the fish in lemon sauce, a glass of Sauvignon Blanc is a perfect pairing. A good rule of thumb is that if a recipe or cuisine contains lemon or other citrus fruits, you’ll want to pair it with an acid to balance it out. Sauvignon Blanc, Albario, Chenin Blanc, Riesling, and Chablis are examples of excellent high-acid wines. Sweet should be paired with sweet – chocolate cake? What about lemon custard? Combining a comparable wine with a similar dish is recommended. Chocolate cake that is rich and dense is a fantastic match for Portor and other dark, sweet wines. A delicate lemon custard calls for white, sweet wines with acidity – Sauternes or Muscat-based dessert wines are ideal pairings for this dish.

Flavors that are in opposition to one another The use of contrasting tastes indicates that you are attempting to balance a certain taste or structural feature in the wine and meal, which typically implies that another aspect of the wine or cuisine will stand out. Some Dos and Don’ts are as follows:

• DO pair hot foods with sweet ones – a large tannic red with spicy chow mien, for example. That’s not the case. Add an off-dry Riesling or Gewurztraminer to the mix, and you’ve got yourself a tongue-watering party in your mouth. It is possible to taste sweet wine while eating spicy food, but instead of experiencing sweet, you will taste the exquisite fruit in the wine. When eating spicy Thai or Indian food, try pairing Riesling, Pinot Gris (Alsace style), or Gewurztraminer. It’s a fantastic combination
• DO pair creamy with crisp – Another interesting pairing is to pair a bright acidic wine with a creamy-based dish to cut through the richness of the cream. Take a creamy cheese like Brie and pair it with a sparkling wine or Sauvignon Blanc – the acid cuts through the cream and brings out the best flavors in both the cheese and the wine
• DO match tannin and fat (and protein!) in the cheese and the wine
• DO match tannin and fat (and protein!) in the cheese and the wine Tannic wines go nicely with dishes that are high in fat and protein, such as red meat and hearty stews, among other things. If you pair tannin with sweet or acid, you’ll get nothing but tannin. If you pair tannin with sugar, you’ll get nothing but. tannin. A tannin-rich red wine coupled with a lemon-based sauce on pasta or fish? Sounds good to me. With the metallic flavor, you could get the impression that someone has put braces in your mouth. The presence of tannin in a wine is beneficial, but we like to taste it in the background of the wine. So go out and get that steak.

Pairs from a certain region Are you unsure about what to serve with a particular dish? A regional cuisine, such as pasta with a hearty Italian ragu, might be enhanced by combining it with a regional wine, such as a Tuscan Red. Lamb with rosemary, perhaps? Opt for a Red Rhone Blend if you can. Is it possible to get fresh seafood? Wines cultivated in coastal places with a lot of seafood cuisine, such as Albarino or Vermentino in Sardinia, are excellent choices. There is a strong chance that it will work out.

Pairing Dessert and Wine

Are you planning a dinner party? What about a girls’ night out? Or perhaps you’re just searching for a place to have some dessert on the plaza. If you’re like most people, you’ve undoubtedly thought to yourself, “What are the finest dessert wine and food pairings?” Getting started in the realm of wine and dessert pairings might be a difficult task, so don’t get too worked up about it just yet! We are here to assist you! Consider the five pairings listed below, then stop by Mac’s Chophouse in Marietta to experience our variety of made-from-scratch dessert dishes while enjoying a glass of one of our premium wines.

Milk Chocolate and Pinot Noir

It should come as no surprise that milk chocolate is the first item on our list, given that it is a common ingredient in many sweets. A light to medium-bodied wine with fruit taste characteristics complements the sweetness and creaminess of the chocolate the most effectively. Pinot Noir meets all of these requirements, making it a popular option among chocolate connoisseurs throughout.

Crème Brûlée and Champagne

The rich, creamy flavor of Crème Brûlée, as well as the caramelized sugar topping, are what make it so popular. Combine it with sparkling wine, preferably champagne, to provide the ideal ending to any dinner.

The elegance and unique taste of champagne, along with its naturally occurring acidity, helps to balance off the richness of cream-based sweets, resulting in a pleasant, well-balanced flavor experience overall.

Banana Cream Pie and Riesling

People all throughout the country like banana cream pie because of its creamy filling, buttery crust, and sweet whipped cream, which has made it a beloved dessert for generations. With its extremely strong acidity, Riesling pairs nicely with the sweetness of the pie, and its taste profile is ideally suited for pairing with fruit from trees. When all of these factors are considered together, this coupling becomes an obvious decision.

Lemon Cake and Sauvignon Blanc

Lemon cake is a simple and easy-to-make cake that is a popular choice among people who want a little bit of zing with their dessert. Cakes with a rich flavor and texture frequently appear to beg to be matched with a fine wine, which is often the case. And it is at this point when Sauvignon Blanc comes into play. Sauvignon Blanc, known for being dry, crisp, and refreshing, lives up to its reputation as one of the world’s most popular white wines, and it pairs nicely with tart and acidic sweets like sorbet and ice cream.

Chocolate Cake and Cabernet Sauvignon

There’s simply something about a delicious chocolate cake that can almost completely alleviate whatever stress you may be feeling. Combine all of that cocoa richness with the strong tannins of Cabernet Sauvignon, and you’ll be in the skies. It is often the case that chocolate cake and Cabernet Sauvignon are mixed to make a Cabernet Chocolate Cake, which is really delicious! Dessert and after-dinner drinks may be found at Mac’s Chophouse & Bar. As one of the top restaurants in Marietta, having some of the best dessert and wine pairings is a no-brainer!

Our signature Homemade Banana Cream Pie, which is available all year long, is sure to please even the most discerning dessert enthusiast.

As always, the staff at Mac’s Chophouse looks forward to welcoming you to their establishment!

6 Dessert and Wine Pairings

It’s no secret that some wines don’t go well with particular sweets, but there are some exceptions. A good match, on the other hand, can enhance the tastes of both the wine and the dessert if you choose the proper mix. When choosing a wine to match with your dessert, a good rule of thumb is to choose wines that have comparable characteristics. Achieving a harmonious balance between these flavors and notes is essential for taking your dessert game to an entirely new level. When it comes to selecting the perfect wine for dessert, be imaginative.

• A variety of grapes, such as Riesling, Merlot, Pinot Noir, Moscato, Cabernet Sauvignon, and Syrah, as well as various mixes, are excellent alternatives.
• Wines that are much brighter or darker in color than the dessert you’ve chosen may typically be eliminated from consideration.
• Peach cobblers, on the other hand, should be served with light red wines such as Merlot or Cabernet Sauvignon.
• The wine’s tasting notes should include a list of flavors that correspond to the flavors of your sweets, so you know you’re on the right road.
• Alternatively, the tastes of coffee or chocolate (which can be found in most dark red wines) would combine nicely with dark chocolate treats such as Ellena’s Chocolate Magma, which is made with dark chocolate.
• Whatever your sugar cravings are, whether you’re a cookie monster, a chocolate enthusiast, or simply like the odd sugar indulgence, you’re in luck.

A selection of beloved desserts has been paired with the most complementary wine from your favorite local vineyard in this guide. All right, let’s get this party started!

• Chocolate and red wine go together like peanut butter and jelly. Nothing like a warm, gooey brownie that has just come out of the oven. When served with a dark red wine such as our Mike’s Reserve Red, brownies are transformed into a culinary masterpiece. Red wines that have a chocolatey undertone are very appealing, and you’ll know what I’m talking about when you sample one. A package of chocolate lava cake or brownie mix is a quick and easy way to make a delectable dessert that is also healthy. Fresh fruit (such as strawberries) and whipped cream on top can be added as an extra touch. My recommendation: Latah Creek is a tributary of the Latah River. Mike’s Reserve Red is a red wine produced by Mike’s Winery. 2$22
• Flavor Highlights: Fresh Strawberries, Red Grape, and Chocolate

• Make our Lemon Cake recipe and see how it turns out. It’s quite simple to prepare and goes perfectly with our Riesling. When combined with Lemon Cake, which is a family favorite dessert, the sweet fruit notes of our Riesling are a match made in heaven. My selection is as follows: Latah Creek Riesling 2018, $12
• Latah Creek Riesling 2017, $12
• Notes on flavor: green apple, pineapple, and citrus

• The simplicity of vanilla cake, with its sweetness and lightness, is a perfect match for our Orange Moscato wine. The appropriate complement is a full-bodied white wine with sweet honey and citrus aromas that has a lot of flavor. If you want to make a cake quickly and easily, I recommend packaged cake mixes. Just grab a box of vanilla cake mix and a bottle of Orange Moscato and you’re good to go
• My selection is as follows: Latah Creek Orange Moscato 2019$16
• Latah Creek Orange Moscato 2018$16
• Orange Blossom, Spun Sugar, and Honey are the flavors that come to mind.

• Someone who doesn’t love a delicious crumble or crisp at the conclusion of a meal will be hard pressed to come up with one. Combining a berry crisp with “Spokane’s1 wine” results in a dish that is sure to impress everyone in the room. Choose from these selections:Latah Creek Huckleberry d’Latah 2018$11
• Blueberry, Huckleberry, Pear, and Grape flavors are included in this blend.

• When it comes to the last dish, a strong cheese plate with figs and honey is a great choice. Then, to bring everything all together, use Natalie’s Nectar, which has sweet and intense flavors, to finish it off. Despite the fact that this red dessert wine is outstanding on its own, when matched with this dish, you’re in for a decadent treat. Also try sliced apples and pears, as well as little bits of dark chocolate
• My favorite is Latah Creek chocolate. Natalie’s Nectar 2016$15
• Natalie’s Nectar 2015$15
• Natalie’s Nectar 2016$15
• Natalie’s Notes on the palate: berries, plums, pepper

Let me know if you try out any of these ideas! Please notify me if you do! Cheers, Natalie

Dessert & Wine Pairings

While most people associate wine with savory cuisine, the truth is that wine pairs nicely with desserts as well. Here, I’ll take you through four different types of sweet wines and the sweets that go well with them. Enjoy! A plus is that I’ve included links to recipes from some of my favorite food blogs, ensuring that you have everything you need to arrange a delectable dinner with your loved one. Enjoy! Oh, and one other thing: these wines are sweeter and have a greater alcohol level than conventional table wine, so be warned.

1. Of course, you may come across some that are so wonderful that you desire more than 3 ounces of them.
2. For the time being, I’m going to take a step back.
3. There are several areas where noble rot wine is produced, so let’s start with some general knowledge about this wine and then get into what makes Sauternes so unique.
4. I understand it sounds terrible, but it is a really positive development.
5. As a result, the grapes become shriveled and unattractive, but they produce a delicious sweet wine that is worth drinking.
6. Upon completion, the wine has a gorgeous gold hue and has a thicker viscosity than ordinary table wine.
7. The early notes are reminiscent of honey and stone fruit, and then you begin to detect deeper, more complex tastes such as honeysuckle and baking spices as the blend progresses.
8. It, along with its cousin Barsac, are the white wines of Bordeaux, and they are an excellent compliment to the region’s renowned red wines.

The addition of a little amount of Sauvignon Blanc helps to temper the wine’s acidity. In the end, you’ll have a marvelously nuanced wine that may age for decades and is fantastic with a wide variety of sweet and savory meals, as well as on its own.

• Wine is traditionally associated with savory cuisine, although it may also be enjoyed with sweet foods. Here, I’ll take you through four different types of sweet wine and the desserts that pair best with them. Enjoy! A bonus is that I’ve included links to recipes from some of my favorite food bloggers, ensuring that you have everything you need to plan a delectable dinner with your loved ones. Enjoy! Oh, and one quick point to mention: these wines are sweeter and contain more alcohol than regular table wine. The amount of them that will be served will be smaller because of this
• Approximately 3 ounces will be served. Of course, you may come across some that are so good that you want more than 3 ounces in a single serving. While I have no problem downing a double serving of Sauternes, you should be aware that the combination of high sugar and high alcohol can cause dizziness, so make sure to drink plenty of water as well as your Sauternes. Take a deep breath, and I’ll come back to you. It’s similar to how Champagne is a specific sparkling wine that can only be found in Champagne: both are examples of “noble rot” wines. Sauternes is a type of wine that falls into this category. Noble rot wine is produced in a variety of locations, so let’s start with some general information about this wine before diving into what makes Sauternes so unique. Noble rot wine, as the name suggests, is made from grapes that have been allowed to rot before being pressed into alcohol. Understandably, this sounds terrible, but it is in fact an extremely positive development. When grapes are allowed to remain on the vine late in the season, the botrytis fungus attacks them, puncturing tiny holes in the skin and dehydrating the grapes, which concentrates the sugar content of the fruit. When this happens, the grapes become shriveled and unsightly, but they produce a delightful sweet wine that is worth drinking. In the beginning, it was discovered by chance, but it was quickly turned into a deliberate act of destruction. There is a beautiful gold color to the wine that is thicker in texture than table wine. Aside from being sweet, the flavor is nuanced and has a great deal of depth. The initial notes are reminiscent of honey and stone fruit, and then you begin to detect deeper, more complex flavors such as honeysuckle, baking spices, and toasted almonds. Back to Sauternes, which is the original noble rot wine: Sauternes is the wine that started it all. These two white wines from Bordeaux, along with their cousin Barsac, are a wonderful complement to the region’s renowned red wines. Semillon is the primary grape used, and it is this grape that gives the wine its complexity. The addition of a small amount of Sauvignon Blanc helps to bring the wine’s acidity and balance. The result is a wonderfully complex wine that can age for decades and is delicious when paired with a variety of sweet and savory foods, as well as on its own, as well.

There is some disagreement on this point. In my view, a young bottle of wine may be stored in the refrigerator (ideally vacuum sealed) for approximately one month. Others would contend that after a week, the flavor begins to deteriorate. I haven’t come across any evidence to support this. (You’ll want to drink an older bottle of wine sooner rather than later.) The good thing is that most bottles are 375mL, which means that they can easily be shared among a group of 8, or a group of two over a period of four nights.

1. My favorite pairing is shortbread, which is a buttery, faintly sweet biscuit that tastes like it has a hint of sweetness.
2. You may also create lemon shortbread cookies to amp up the fat and acid content of your meal.
3. The recipe for the Lemon Lavender Shortbread Cookies featured above is from the LoveLemons Everyday cookbook and can be found here.
4. These would go beautifully with Sauternes as well, and would provide a lovely savory flavor to the dish.
5. Other classic pairings include cheesecake (any sort except chocolate), almond tarts, lemon tarts, meringues, and custards, among other dessert options.
6. Here are a few examples to get you started:

1. A lovely, well-balanced combination is the Double Layer Carrot Cake from Willowcrest Lane. Handle the Heat’s Salted Caramel Cheesecake Bars are a delicious way to end a meal. Isn’t it true that this couple appears to be a match made in heaven? A sweet golden wine paired with a creamy cheesecake covered with caramel sauce is a delicious combination. I’m starting to get hungry.
2. Lemon Ricotta Cheesecake Cupcakes from Baker by Nature – Lemon Ricotta Cheesecake Cupcakes from Baker by Nature – I couldn’t help but provide one more cheesecake recipe for you today
3. From Frosting and Fettuccine comes a Lemon Poppyseed Cake with Lemon Cream Cheese Frosting, which I am really excited to attempt. As in the case of the lemon shortbread, the lemon will provide as a pleasant counterpoint to the richness of the Sauternes. Meanwhile, the cream cheese frosting’s richness will provide a great counterpoint to the acidity of the wine.

a Double Layer Carrot Cake from Willowcrest Lane, which is a wonderful, well-balanced combination; Handle the Heat’s Salted Caramel Cheesecake Bars are a delicious way to end a meal or a dessert. Isn’t it true that this couple appears to be a match made in heaven? Caramel sauce is poured on top of a sweet golden wine and a creamy cheesecake. As I feel hungry, I’ll say. lemon cheesecake cupcakes from Baker by Nature – Lemon Ricotta Cheesecake Cupcakes from Baker by Nature – Lemon Ricotta Cheesecake Cupcakes Here’s one more cheesecake recipe for you, because I couldn’t help myself!

As in the case of the lemon shortbread, the lemon will provide as a great counterpoint to the richness of the Sauternes in this recipe.

• Grout Demi-Sec (Binny’s Price: $15): This wine is a no-brainer at such a modest price point
• Yet, it is not for everyone. Graham Beck Bliss Demi-Sec (Binny’s Price: $20): Graham Beck Bliss Demi-Sec (Binny’s Price: $20): Still a decent pricing point, albeit it may be a little more difficult to come by than the Gruet
• And If you’re ready to pay a little extra money, the TaittingerDemi-Seca is a good choice.

Unfortunately, you’ll want to drink this as soon as possible since, even when you use a champagne cork, the bubbles will only last for a few days at most. The good news is that this has the same ABV as conventional sparkling wine, so you may drink it in the same manner as you would normally. (Considering that you are still consuming more sugar than conventional wine, my recommendation to drink plenty of water remains valid.) Again, I would suggest avoiding pairing with anything that is very sweet in this case.

Use it to make chocolate cake, almond tarts, madeleines, and ginger cookies, among other things.

I also enjoy it when served with strawberry sweets. Traditionally, strawberries and sparkling wine have been paired together, as you may be aware. Strawberry and demi-sec sparkling wine, on the other hand, seem to work even better for my palate. Here are a few possibilities:

1. Miss Allie’s Kitchen’s Chocolate Covered Strawberry Tart combines strawberries, chocolate, and demi-sec sparkling wine to create a delicious dessert. A delightful combination of the richness and creaminess of the crème, as well as the caramelized layer on top, is Easy Crème Brûlée from Live Well Bake Often. (You may also experiment using tawny port.)
2. Baker by Nature’s classic French Madeleines are a must-try. In contrast to the effervescence of the wine, a simple madeleine shines brightly. This Fresh Strawberry Sheet Cake from Butternut Bakery is a delicious combination of strawberries (yes, more strawberries, as I previously stated)

I’ll be doing a deep dive into port in the near future, so I’ll keep things simple here, but I want to make sure you know the fundamentals. Portugal’s Douro Valley is the only place where you can find port, which is a sweet, fortified wine. It was during this period that wine was carried to Port, which gave the region its name.) It was possible for the wines to mature in Porto because of the pleasant coastal temperature (which was crucial in the days before air conditioning). There are a variety of port types available, but the two most popular are tawny and ruby in color.

• Ruby port has a ruby hue and is distinguished by the presence of red fruit notes.
• This is also the stage of the port’s maturation during which its characteristic tastes develop.
• All of the year designations on this list indicate the average age of the wines that were used in the mix.
• The rich and exquisite nutty notes found in 30- and 40-year-old tawnies are particularly notable.
• When it comes to these port homes, older alternatives are available, so feel free to “age up” if you want a true pleasure.

• Graham’s ($35 at Binny’s and Trader Joe’s) was my choice because I knew it was a port house that I enjoyed. You should give a few of them a go and discover which one you like best
• Others that are solid choices in a comparable price range are Taylor Fladgate, Fonseca, Dow’s, and Sandeman.

Tawny port has a shelf life of around one month, which is beneficial because it is typically sold in 750mL bottles, which is a significant amount of port to consume in one sitting unless you are entertaining a large party. If you have a vacuum preserver, use it to remove any remaining air from the container. Store it in a cold, dark area. Desserts and tawny port go together like peanut butter and jelly. Try it with cheese (particularly blue cheese), dried fruit, chocolate, tiramisu, pecan pie, or apple pie to see how it goes.

The caramel and nutty aromas in the port were brought out to their fullest potential by the rich, fudgy brownies.

1. Brownie Cheesecake Bitesfrom Miss Allie’s Kitchen – These brownie cheesecake bites take the fudgy brownie example above to the next level by incorporating creamy cheesecake into the batter. The additional richness that the cheesecake provides will enhance the flavors of the tawny even more. Chocolate Chip Cookies from Baker by Nature – There’s nothing better than a warm chocolate chip cookie on a cold winter’s day. tawny wine will benefit from the combination of chocolate and butter in this cookie, which will bring out the caramel flavors in the port. Macarons with chocolate and peanut butter filling from Broma Bakery — Even though tawny port already contains nutty flavors, this one may seem contradictory at first, but give it a shot
2. The Banana Walnut Cake recipe from Handle the Heat is delicious served with an evening port. Banana baked products are often served in the morning, but try this dish with your evening port and you won’t be disappointed
3. Frosting & Fettuccine with Pear Crumb Topping — Delicious pear, nutty tawny port, what else can I say?

Brownie Cheesecake Bitesfrom Miss Allie’s Kitchen – These brownie cheesecake bites take the fudgy brownie example above to the next level by including a creamy cheesecake filling in the middle. In addition, the richness of the cheesecake will bring out even more flavor in the tawny; Baking by Nature’s Chocolate Chip Cookies — There’s nothing better than a warm chocolate chip cookie on a cold day. The caramel flavors in the tawny port will be enhanced by the ideal chocolatey-buttery balance of this cookie.

Considering that tawny port is already known for its nutty undertones, this one may seem illogical; yet, give it a shot.

Banana baked products are typically associated with the morning hours, but you won’t be disappointed if you try this recipe.

😉

• Brownie Cheesecake Bitesfrom Miss Allie’s Kitchen – These brownie cheesecake bites take the fudgy brownie example above to the next level by adding creamy cheesecake to the mix. The additional richness that the cheesecake provides will enhance the flavors in the tawny even more. Chocolate Chip Cookies from Baker by Nature – There’s nothing better than a warm chocolate chip cookie on a cold winter day. The caramel flavors in the tawny port will be enhanced by the ideal combination of chocolate and butter in this cookie. Broma Bakery’s Chocolate Peanut Butter Macarons are a must-try. This one may seem paradoxical given that tawny port already contains nutty undertones, but give it a go
• It’s delicious. The Banana Walnut Cake recipe from Handle the Heat is delicious served with an evening port. Banana baked products are often served in the morning, but try this dish with an evening port and you won’t be disappointed
• Frosting & Fettuccine with Pear Crumb Topping — Delicious pear, nutty tawny port, what more can I say

Ruby port lasts almost as long as tawny port in terms of longevity. Store it in a cold area, such as your refrigerator, and seal it with a vacuum sealer if you have one available. You should be able to use it for around three weeks. As an accompaniment to the wine, I’ve created a beautiful board with Stilton (blue cheese), pecans, dried figs, and dried apricots – all of which are delicious tastes to complement the red/black fruit flavors and wood notes in the bottle. You may simply substitute the Stilton with any type of blue cheese or other strong cheese; the funkier the cheese, the better the result.

Here are a few entertaining choices to consider:

1. Raspberry Rose Chocolate Cupcakesfrom Broma Bakery – Chocolate, check. Raspberry Rose Chocolate Cupcakesfrom Broma Bakery – Chocolate, check. Check. Raspberry is in. Desserts that go well with LBV include: Chocolate Fudge from Live Well Bake Often — rich chocolate fudge combined with exquisite fruit overtones makes for a delectable combination
2. Brownie Cookies made with frosting and fettuccine — I believe that this one is self-explanatory. )It should be noted that I did attempt the Seriously Fudgy Homemade Brownies while using the LBV. The match was successful
3. Nonetheless, I preferred the coupling with the tawny port more. Feel free to experiment on your own and let me know which combination you prefer.)
4. Chocolate Strawberry Hi-Hat Cupcakesfrom Butternut Bakery – Another perfect chocolate and berry match for LBV
5. Chocolate Raspberry Hi-Hat Cupcakesfrom Butternut Bakery – Another perfect chocolate and berry match for LBV
6. Chocolate Raspberry Hi-Hat Cupcakesfrom Butternut Bakery

Final thoughts on wine and chocolate pairings, which I’ll discuss briefly below. A lot of the traditional matching advice doesn’t work for my taste, so I decided to do a little study while I had a few dessert wines on hand and open at the same time to see what I could come up with. I got four bars of chocolate from Endangered Species Chocolate, and they were all really excellent. It’s great that they turned out to be wonderful (I’d never purchased the brand before but fell in love with the labels in the store, so I’m glad they did).

Besides the pinot noir and sparkling rose that were already open, we also sampled those for good measure, which was delicious.

The Sauternes was the one that took me completely by surprise.

It went perfectly with the Hazelnut Toffee and Dark Chocolate Bar that I had purchased separately.

This dish was an explosion of tastes, and each one was a perfect match to its neighboring elements.

The Tawny paired nicely with all of the options, but we really enjoyed it with the Bold + Silky Dark Chocolate on its own.

The combination of the nuttiness of the port and the depth of pure cocoa taste in the chocolate was really delicious.

Milk chocolate and wine have always been difficult for me to consume.

The port was mainly successful, but the combination with the dark chocolate was outstanding.

The harsh and acidic flavor of the pinot noir was enhanced by the addition of milk and sugar to the chocolate.

It sort of worked, to be honest.

So, what was a young lady to do?

To drink, I chose cognac, which is created from grapes but is distilled, making it far more potent in terms of alcohol concentration than even dessert wines.

The best news about my ‘cheating’ is that it was caught.

I hope I’ve given you some ideas for new pairings to experiment with. If you decide to give any of them a go, please report back in the comments section!