Dessert Wine

Welcome to Vine to Wine this is your host Linda Moran. I have realized a great misunderstanding about “dessert wines”. I realized most consumers take that to mean the wine goes with dessert. In reality that is the exception rather than the rule.  

Dessert wines, you know those small bottles of sweet wine with the great big price tag. I believe the price tag alone commands respect and I need to share some things with you. I am convinced that more dessert wine is ruined by being drunk alongside chocolate than any other food. But until now I didn’t really understand why. For example a common dessert is a “death by chocolate” cake, or a rich chocolate mousse or pudding of some sort. But what happens is, instead of working together and creating a fabulous experience the chocolate coats the taste buds and the wine cannot easily break through. So, what you experience most from the wine is its acidity. This can leave you with a less than pleasant taste. And it isn’t just chocolate berries and cherries really don not work that well either. If you insist try stone fruit or some fruit that you can at least smell in the wine. Actually, I think the intention is that the wine is dessert. It needs little or nothing to accompany it. It is a stand alone performance met to be sipped slowly and savored. Making it the easiest dessert you could ever hope to serve at a dinner party! Remember to send your wine questions to Linda at vine to wine dot net and thank you for joining me on today’s Vine to Wine.