Pairing Wine with the Last of the Summer Fruits
FOOD and WINE PAIRING—PAIRING WINE WITH THE LAST OF THE SUMMER FRUITS
(continuation from blog “ Food and Wine pairing” dated 29 July 2012)
INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.
CHALLENGES : The main challenges when matching various fruits are often the differences in the acidity and ripeness of the fruit, for example the soft sweet flavours of a ripe pear and the slightly tartness of a late season raspberry. The key to this type of pairing is to match the weights and sugar intensity of both the wine and the fruit and to ensure one is not overpowering the other.
Apricot based dessert : goes well with a rich and flavoursome Sauternes – Chateau Rolland
Blackberries : an outstanding match would be a wine of great depth Black Noble, De Bortoli Wines, Australia
Blueberries : a superb partner would be a refreshing and energetic Emeri Sparkling Shiraz
Autumn Raspberries from Scotland : require a full bodied and luscious Muscat such as Muscat de Beaumes de Venise Tradition from the Rhone Valley.
Apple Crumble : go for a light delicate dessert wine from New Zealand Hukapapa Riesling, Hunters Wines, Marlborough
Pears Poached in Red Wine : will appreciate a quality Sparkling Rose, Saumur Rose Brut, Ackerman, France
Honey-Roasted Figs : this deliciously sticky dessert works well with the fresh fruity taste of Pineau des Charentes.
MAIN DIRECTORY:—–click on THE MARRIAGE OF FOOD AND WINE to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also view GREAT FRIENDS – CHEESE AND WINE for cheese and wine pairing.
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HAPPY PAIRING WINE WITH THE LAST OF THE SUMMER FRUITS