By Margie Raimondo :: Photography by Jamison Mosley
Throw out any beliefs about wine and desserts. It’s all about enhancing the taste of both.
Wine glasses courtesy of Everyday Chef.[dropcap]M[/dropcap]y grandfather always said, “Food is the celebration of life and wine is the extension of a good life.“ Going by that mantra eliminates a lot of barriers in paring food and wine. Essentially, if it makes you happy, drink the wine!
There are a couple of things to keep in mind to help you maximize your food and wine experiences. Two principles to consider: you can complement or you can contrast the most dominant flavor in your primary dish.
Complement pairing – food & wine have similar flavor profile.
An example of this could be to pair a smooth and creamy texture dish, such as fettuccine alfredo, with a sharp, crisp wine like a sauvignon blanc. Another would be a full-bodied warm wine, such as a cabernet or merlot, with a cold cheese platter.
Contrast pairing – food and wine flavor profiles are distinctly different.
Sometimes a dry red wine is the best choice. It’s true that sweet needs sweeter. Even if you are not drawn to the sweeter wines such as a port or a dessert wine, try taking a sip of either before, and then again, after biting into a dense fudgy cake to be completely transformed.
All desserts are not sweet.
Take a salted caramel cheesecake or a tiramisu; the dominant element in these desserts is fat from the cheese and custard respectively. With each one, a deep red wine, rich in tannin, a petit Syrah for example, would be perfect.
Tray courtesy of tanarah luxe floral