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?
You can run sweet wine with any course in my opinion. Starting off with a cheese plate with fig and apricot jams, blue cheese and moscato d'asti is incredible. With dessert you typically want the wine to be sweeter than the food. Sweet wines can also help balance spicy dishes. With auslese riesling I love pairing with spicy thai food. I also ran a pairing the other day with a fruity pebble layered cream cake paired with hopler TBA. It was killer!