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+--- Thread: sauces (/thread-1228.html)
- dozer - 03-26-2007
What might be a good complement to a dish whose strong flavors are orange and cinnamon?
- hotwine - 03-26-2007
Sauternes maybe? Where are IK and Foodie?
- VouvrayHead - 03-26-2007
Lucien Albrecht Cremant D'Alsace ($15ish)
- Innkeeper - 03-26-2007
If it is a dessert, agree with hotwine. Or you could have any other white dessert wine such as a late harvest Chenin Blanc or its Loire Valley equivalent.
If it is a sauce for the maincourse it would be good to know what the maincourse was. If it is a light meat, fowl, or fish you might go with a Gewurztraminer or Riesling. If it is a red meat or game, Zinfandel or Shiraz should work.
- wondersofwine - 03-26-2007
If it's part of a dessert another suggestion is Orange Muscat or Orange Blossom Muscat. Quady is a California winery that makes Essencia and Electra from Orange Muscat grape. I also like the idea of Gewurztraminer.