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Typically a dry, effervescent wine with aromas and flavors of honey and butterscotch. This style of wine is best when paired with foods higher in acidity and saltiness. The food's acidity will tone down the acidity in the wine, while calming the carbonation. The flavors of the wine remain unchanged. Sweet flavored foods can accentuate the wine's carbonation and a slight yeasty characteristic. Caviar is a natural pairing due to its salty flavor. More options include olives, procuitto wrapped melon, crab cake with lemon aioli, or beurre blanc, sole muenier, grilled shrimp in pancetta, and carpaccio with lemon, caper and parmesan. Avoid smoked fish - it strips the wine of its fruit flavors.
Port, Late Harvest Semillon and Johannisberg Riesling (Domestic or Import)
The fundamental rule of thumb is to make sure the dessert preparation is less sweet than the wine. Your best bet is to serve wines with residual sugar paired with desserts which are balanced with acidity and lack extreme sweetness. Pair with fruit tart, apple crisp, crème brûlée or a semi-sweet chocolate custard or cake. Pair with Aged or salty cheeses such as Roquefort, stilton, gorgonzola, Parmesan, Asiago.
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Pairing - Dessert and Sparkling Wines
