I’ll be participating in a #Winechat this Wednesday (9-10pm EST), a Twitter event hosted by @ProtocolWine (if all the wines make it here in time, the East Coast snowstorms have delayed some deliveries). The theme is “Ice Wine” and dessert wines in a nod to the Olympics (where all ice is fake, as we are being told). When I heard of the theme I immediately got in touch to see whether I could participate and was lucky to be chosen to receive some samples to talk about this Wednesday. Needless to say, I am super excited. Coming of (wine) age in the Mosel valley, I had ample exposure to its sweet wines and therefore feel particularly comfortable tasting these wines…
We’ll have a dinner party with friends that night because I don’t want to try the wines alone and so naturally my thinking has moved to what to pair dessert wines with. I am not a fan of sweet desserts and these wines, it is usually overkill. I am looking for ways to pair wine with savory dishes. Because for me either the wine IS the dessert or it should complement savory aromas.
I came across this article by Eric Asimov published in 2009 in which he looks at exactly that topic: pairing savory dishes with sweet wines (we’re on the same page regarding dessert and dessert wine). I found it an inspiring read!