Serving
A general rule is that the wine should be sweeter than the food it is served with - a perfectly ripe peach has been described as the ideal partner for many dessert wines, whereas it makes sense not to drink wine at all with many chocolate- and toffee-based dishes. Red dessert wines like Recioto della Valpolicella and fortified wines like the vin doux naturel Muscats are the best matches for such difficult-to-pair desserts. Quite often, the wine itself can be a dessert, but bakery sweets can make a good match, particularly with a little bitterness like the almond biscuits that are dunked in Vin Santo. A development of this matching of contrasts is a rich savoury dish like the foie gras that is a traditional partner to Sauternes. White dessert wines are generally served somewhat chilled, but can be easily served too cold. Red dessert wines are served at room temperature or slightly chilled.
Read more about this topic: Dessert Wine
Famous quotes containing the word serving:
“A chaplain is the minister of the Prince of Peace serving the host of the God of War—Mars. As such, he is as incongruous as a musket would be on the altar at Christmas. Why, then, is he there? Because he indirectly subserves the purpose attested by the cannon; because too he lends the sanction of the religion of the meek to that which practically is the abrogation of everything but brute Force.”
—Herman Melville (1819–1891)
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“I tell people all the time, you have to be in love with that pot. You have to put all your love in that pot. If you’re in a hurry, just eat your sandwich and go. Don’t even start cooking, because you can’t do anything well in a hurry. I love food. I love serving people. I love satisfying people.”
—Leah Chase (b. 1923)