sauces

[dozer]

What might be a good complement to a dish whose strong flavors are orange and cinnamon?

[hotwine]

Sauternes maybe? Where are IK and Foodie?

[VouvrayHead]

Lucien Albrecht Cremant D'Alsace ($15ish)

[Innkeeper]

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]

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.