Food and Wine Pairing : A Sensory Experience

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CHAPTER 13

THE GRAND FINALE: DESSERT

AND DESSERT WINES

CHAPTER OUTLINE:

Introduction

Aperitif: Niagara’s Wine Region

Dessert Wine Categories

Dessert Selection and Wine Pairing

Dessert Categories

Summary

Exercises

KEY CONCEPTS:

●Ice wines

●VQA

●Botrytized wines

●Noble rot

●Ports

●Sherries

●Marsala, Madeira, and Muscats

●Balance and harmony between wine and cheese

●Beware of excessive levels of sweetness, richness, bitterness, or acidity in desserts

●The impact of fruit type: berries, orchard, citrus, tropical, and dried