04/27/05 Sweet wines

Welcome to Vine to Wine this is your host Linda Moran and on today's program we are going to talk about serving sweeter styles of wines with savory foods. They are not just for dessert you know. Sweet wines have such a bad rap; it seems as though, they are looked down upon, by all but the most sophisticated, and the least sophisticated wine drinkers. The most sophisticated recognize the rarity and genius that goes into creating a truly luscious sweet wine, Chateau d"Yquem doesn't cost that much for nothing. Either way one of the things that many people miss is the wonderful combination of sweet wines and savory foods together. A few classics that I love are seared fois gras and sweet wines or fresh briny icy cold oysters on the half shell with a taste of sweet wine. One of the reasons that a well made sweet wine is so well matched to savory foods is the fact that these wines are well balanced with acid to sugar ratios that are part of what make them a winemakers work of art. Of course the degree of sweetness will dictate which foods the wines work well with. Many sweeter wines will combine well with salty rather strong cheeses. If you enjoy Asian foods on the spicy side then a sweeter style of wine is great for cutting through the heat and rescuing your mouth from the burn. On tomorrow's program we are going to look at some recipes that go well with sweet wines. In the meantime send your wine questions to Linda at vine to wine dot net and thank you for joining me on today's Vine to Wine.