Dessert Wines Are Not Just for Dessert

Published on Monday, April 6, 2009, by CHOW Video Team / Edit Post

Dessert Wines Are Not Just for Dessert

Get over the idea of dessert wines—dessert wines are anytime wines. Robert Camuto, author of Corkscrewed, suggests that dessert wines go great with any part of a meal: at the beginning with charcuterie, at the end with cheese, and more. Or (he does not say), drink them alone, in bed, with a bowl of cereal.

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  • For dessert wine, try Icewine. It's great. This is a dessert wine made from grapes that have been frozen.

  • Nowadays sauternes and particularly barsacs (which are part of the appellation) are no longer cloying as some of them tended to be. The winemakers put a definite stress on freshness, acidity and fragrance. These wines are perfect with many different foods, including bird game, roasted meat or fowl (and especially roasted chicken and other birds), and scrumptious with most Asian cuisines (Chinese,...+READ

    Nowadays sauternes and particularly barsacs (which are part of the appellation) are no longer cloying as some of them tended to be. The winemakers put a definite stress on freshness, acidity and fragrance. These wines are perfect with many different foods, including bird game, roasted meat or fowl (and especially roasted chicken and other birds), and scrumptious with most Asian cuisines (Chinese, Thai, Vietnamese, Malay…). They need to be rediscovered as table wines. Just try a Château-Climens (barsac) and its lovely second wine Cyprès de Climens, or a Château-Doisy-Daëne, or a Château-Romer, Château-Suau, etc.-COLLAPSE

  • With a burst of unsourced inspiration, I years ago concocted a veal stew using bacon, apple, onion, garlic, golden raisins, and Tokaji Aszu. Still a favorite. I also use the same wine in a mixed compote of dried apricots, prunes, golden raisins, fresh pear, and fresh apple, with honey and apple cider.

  • Good point. Some restaurants have trained customers to think in this way about dessert wines.