+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: Talk With Your Moderators (https://www.wines.com/wineboard/forum-3.html)
+--- Thread: Dessert wine tasting (/thread-20479.html)
- digar26.2 - 11-14-2001
During the holidays I am planning a dessert wine tasting party. What would be a good way to set this up as far as the types of wines and desserts (or foods) to accompany them? Any suggestions you have will be greatly appreciated, since this is the first time I've ever tried something like this.
- Innkeeper - 11-14-2001
Hi Digar, and welcome to the Wine Board. Plan on having both red and white wines. These both come in two categories: Fortified wines and sweetened table wines. Fortified whites includes Sherry (Oloroso style), Sweet Vermouth, and Madeira. The most common red is Port. Sweetened whites include Sauternes, German Riesling from Auslese on up to Ice Wine, most muscats, and "late harvest" sauvignon blanc, chenin blanc, pinot blanc, and pinot gris (grigio). Reds include late harvest zinfandel, and syrah/shiraz.
Serve chocolate and heavy things with the reds, and whites with much else. Go with finger dessert foods as much as possible. Have both catergories of foods along with red and white dessert wines, and people will pick and drink what the want. I usually go for the Madeira and drink it with everything. We had just such a party for a visiting press tour of travel writers recently. Wonderful.
[This message has been edited by Innkeeper (edited 11-14-2001).]