food-and-wine-pairing-a-sensory-experience-robert-harrington

fruity, and fresh wines such as Moscato d’Asti or Asti Spumati. This pairing brings together
the fresh fruit with the fruit flavors inherent in these Moscato grape sparklers.
Figure 13.3 provides a framework for pairing decisions based on prominent fruit type.
Fruits vary in both ripeness and type. Ripe orchard fruits and berries are moderately sweet.
Tropical and dried fruits are sweeter and more care must be taken when pairing these items
with the proper wines.
Fruit desserts provide a refreshing sensation due to the acidity/sweetness balance, and
this refreshing sensation is particularly evident in citrus desserts. Dessert wines that match
this acidity level provide a lighter ending to a meal. Cool-climate dessert wines with higher
acidity are likely candidates. The addition of custard, cream, or meringue to citrus desserts
levels out the tanginess. Specific wines to try with citrus desserts include sweet late-harvest
(botrytized) wines, ice wines, sweet dried-grape wines, and Orange Muscat. For lemonflavored
desserts, late-harvest Riesling or sweet Vouvray can generally cope with the tanginess
of this dessert type. Orange-flavored desserts are not as tangy as a rule and can be
paired with a variety of dessert and fortified Muscats.
Fresh berries can be a light dessert on their own and become even more wine-friendly
with the addition of cream. Strawberries served au naturel are great with Moscato d’Asti. If
served with cream and sugar (or shortcake), late-harvest Sémillon or Sauternes is a good
selection. Dark berries such as blackberries, loganberries, and blueberries can have a substantial
amount of sharpness to them. Late-harvest Riesling or Riesling ice wine should stand
up to the challenge; adding cream or custard to the dessert opens up additional pairing
possibilities. If berries are used as a base for a dessert, a variety of sweeter wines can be
utilized, such as sweet late-harvest (botrytized) wines, ice wines, Muscat Hamburg, and demisec
sparkling wine.
Desserts of moderate sweetness that include orchard fruits are likely to create a great
match with a wide range of dessert wines. Winemakers’ descriptions of fruit flavors and
other characteristics can be used to match and contrast with tree fruit desserts. As with other
Dessert Examples: Prominent Fruit Type Likely Wine Matches
Compotes
Fruit salads/plates
Fruit tarts
Fruit crumbles
Fruit pies
Fruit sorbet/sherbet
Bananas Foster
Cherry/berry clafouti
Peach Melba
Key lime pie
Crepes Suzette
Figure 13.3
Fruit-Based Dessert Pairing Decision Process
Citrus
Berries
Orchard
Tropical
Dried
Dessert Categories 299
Citrus desserts provide a refreshing sense on their own. Wines that match this
refreshment provide a lighter ending to a meal. Cool-climate dessert wines
with higher acidity are likely candidates. Specific wines to try include sweet
late-harvest (botrytized) wines, ice wines, sweet dried-grape wines, Orange
Muscat.
Fresh berries can be a light dessert on their own. In this case, possible matches
include sparkling wines, Beaujolais-Villages (raspberries), or Riesling. If a
base for a dessert, sweeter wines are needed: sweet late-harvest (botrytized)
wines, ice wines, Muscat Hamburg, demi-sec sparkling wine.
Desserts with moderate sweetness and orchard fruit are likely to create a great
match with a wide range of dessert wines. Winemakers’ descriptions of fruit
flavors and other characteristics to match and contrast can be used. Try any of
the following: demi-sec sparklers, Asti, sweet Sherry, sweet late-harvest
wines, ice wines, sweet dried-grape wines, Ports.
Tropical fruits have a tendency to be sweeter than other fresh fruits. Sweet
dessert wines with tropical fruit attributes that usually go well. Or contrasting
flavors with nutty, dried fruits, and sweet spice flavors can be a good strategy.
Specific recommendations include sweet whites (ice wines and late-harvest),
demi-sec Champagne, Asti.
Dried fruits of all types are sweeter than their fresh counterparts. Pair these
fruits with wines flavored with nuts, caramel, and complementary fruit
flavors. Wines with dried-grape character are also likely matches. Possible
matches include sweet late-harvest (botrytized) wines, ice wines, sweet driedgrape
wines, Tawny Port, Oloroso Sherry, or sweet PX Sherry.