Crayères conversation with some awesome pictures last week from Michael Markarian, guildsomm user, Todd Chinnock, Robert Gomez, and inderpal singh.
This week: Food pairing with sweet wines
What are the general guidelines to utilizing sweet wines in a pairing? What is the latest killer pairing with sweet wine that you've had?
For spicy foods, sweeter wines with low alcohol can be used to cut down on the spiciness of a dish (think spicy Thai food with off-dry Riesling). Sweeter wines can also be used to complement the saltiness and fat/richness (think cheese) or match the sweetness of a course (think Asian sauces with sugar or honey).
For dessert wines, one of my favorite pairings recently was the Donnafugata Ben Rye Passito di Pantelleria with a pear tart and caramel sauce. Also loved the Quady Elysium Black Muscat with raspberry cheesecake, and the A. Margaine Demi-Sec with Champagne panna cotta.
all Thai food is not the same just like Indian food. I dont think one type of one will fit all. Thai food with coc0nut fish base sauce might be better with manzanilla sherry, I work and pair wine with Indian food. I never pair spicy lamb dish with a Riesling. when you think about oriental food. you have to break the rules. not follow a European style of Pairing. you have to understand the ingredients that go into the sauce.