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?
Generally speaking, find the sweet spot, pun intended between heat and sweet keeping in mind viscosity for balance. Ask the sweetness and viscosity for a dance with the savory, smokey, earthy side. I am thinking of a Sauternes as a tango partner with some smoked domestic blue or cave aged bleu, My approach with dessert is to allow the dish to be a bit sweeter than the wine.