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Irresistibly sweet: Dessert wines and their uses

42741017 – the gorgonzola cheese on a fork and sweet wine

WHEN WE SPEAK ABOUT WINE IN DAY-TO-DAY LIFE, WE GENERALLY ASSOCIATE IT WITH THE CLASSIC CHOICES OF RED AND WHITE WINE. HOWEVER; THE WORLD OF WINE HAS SO MUCH MORE TO OFFER. HOW ABOUT DESSERT WINE? IT’S DELIGHTFULLY SWEET AND GOES WELL PAST DESSERT TIME. WE WILL REVEAL WHICH COMBINATIONS BRING OUT THE BEST IN THESE WINES.

One or two bottles of sweet wine…

They’re called dessert wines for a reason: their unique sweetness. In fact, sweet wine makes the perfect dessert after a delicious meal. Cakes, cookies, puddings, and other sweet delicacies are also great matches. The most important thing to remember, of course, is that the wine is sweeter than the dessert itself. Otherwise it simply comes off as acidic.

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A classic accompaniment for dessert

Sweet wine is also ideal for accompanying a full menu – it is a perfectly suited and harmonious intermediate course, for example. These wines have an especially sublime effect right after consuming lightly spiced Asian dishes. In this way, dessert wine has become a culinary delicacy.

The perfect intermediate course on the menu

Sweet and salty is without a doubt one of the most exciting combinations in cuisine. If you plan on serving a hearty cheese platter, the aromatic richness coupled with a rich dessert wine will really make your meal pop. The wine gives the mild to spicy cheese a stage upon which to showcase its unforgettable flavor. Conversely, after the salty taste of the cheese, a sip of sweetness is a revelation. Exactly how it should be.

Turn every cheese plate into a spectacular experience

Combining sweet wine with salty foods is always a good idea. For example, the flavors of acacia and honey of the sauternes is in perfect harmony with the salty-sour tastes of cheese. Wines made from zibbibo grapes, however, are said to be an ideal addition to sweets.

Cooling matters

Dessert wines taste spectacular when they have been pleasantly chilled. A word to the wise: don’t serve the wine directly from the refrigerator. Let it warm up just a little bit. Only then can the wine’s aroma fully develop. If you want to know, the ideal temperature for sweet wines is between 8-9 degrees. Anything lower than that will leave the wine tasting somewhat dull. And anything higher than that has an obtrusive effect on the wine’s flavor.

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