S1
Posts: 14825
Joined: 11/12/2011 From: Wandering between Coastal SC and South FL Status: offline
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quote:
ORIGINAL: KPB Then you get super-sweet with super-sweet, no contrast at all. With a custard, the creamy texture contrasts with the acidity of the wine. I don't know the Knoll, but given the classification, it seems to me that the same observation would apply. You could solve this by going with the cobbler and the Sauternes, but also (simultaneously), having them serve coffee. Then you get the sweet dessert and the sweet wine, but the coffee would be a kind of counterpoint. Bitter and very distinct. Espresso, maybe. Decaf doesn't change the flavor, if you worry about being up all night... this Pairing rule #1 with sweet wines is that the wine should be sweeter than the accompanying food. I love Sauternes with peach cobbler, but I make the cobbler almost savory.
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Tous les chemins mènent à la Bourgogne! "One not only drinks wine, one smells it, observes it, tastes it, sips it and -- one talks about it!" (in memory of drycab)
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