Pairing Wines and Sweets

Sunday, May 29, 2016 | 1:56 am

If you are wondering how to pair your wine with your dessert, the rule of thumb is that the wine should be at least as sweet as the dessert, with enough acidity for balance.

If you are choosing something from white wines that tastes like nectar like stone fruit, candied citrus, and baked apple flavors or something from red wines with notes of dried cherries and chocolate you should choose cheesecakes and apple desserts. Both of those types of wines go great with desserts like apple tart tatin with caramel apple, brandy sauce and seasonal gelato.

If you are more into sweet sparkles, with tasting notes of apple, pear, creamy citrus, berry, and yeast flavors the perfect choice would be a bread pudding with baked apple, chocolate ganache, rum caramel and crème Chantilly.

And finally, sweet wines from Portuguese grape varieties, Zin, or Syrah, fortified with brandy will go well with all chocolate and nutty things like nutella stuffed crepes, bananas foster and crème Chantilly.

For those and many more tasty desserts you can visit Plate 38 which is located at 2361 East Colorado Boulevard, Pasadena. You can call them at (626) 793-7100 or see their full menu on http://www.plate38.com/menu.html.

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