Apple pie, strudel or tarts Sweet German, Austrian, or Loire white; Tokaji Aszú or
Canadian
Icewine.
Apples, Cox’s orange pippins Vintage Port (and sweetmeal biscuits) is the Saintsbury
[wine]
Club
plan.
Bread-and-butter pudding Fine 10-yr-old Barsac, Tokaji Aszú or Australian
botrytized Sem.
Cakes and gâteaux See
also CHOCOLATE, COFFEE, GINGER, RUM.
Bual or Malmsey Madeira,
Oloroso
or Cream Sherry.
cupcakes Prosecco
presses all the right buttons.
Cheesecake Sweet
white: Vouvray, Anjou, or fizz – refreshing, nothing special.
Chocolate A
talking point. Generally only powerful flavours can compete. Texture matters.
Bual,
California
Orange Muscat, Tokaji Aszú, Australian Liqueur Muscat, 10-yr-old Tawny Port;
Asti
for light, fluffy mousses. Experiment with rich, ripe reds: Syrah, Zin, even
sparkling
Shiraz.
Banyuls for a weightier partnership. Médoc can match bitter black chocolate,
though
Amarone
is more fun. Or a tot of gd rum.
and olive oil mousse 10-yr-old
Tawny Port or as for black chocolate, above.
Christmas pudding, mince pies Tawny Port, Cream Sherry or liquid Christmas pudding
itself:
Pedro
Ximénez Sherry. Asti or Banyuls.
Coffee desserts Sweet
Muscat, Australian Liqueur Muscats, or Tokaji Aszú.
Creams, custards, fools, syllabubs See also CHOCOLATE,
COFFEE, GINGER, RUM. Sauternes,
Loupiac,
Ste-Croix-du-Mont, or Monbazillac.
Crème brûlée Sauternes
or Rhine Beerenauslese, best Madeira or Tokaji Aszú. (With concealed
fruit,
a more modest sweet wine.)
Crêpes Suzette Sweet
Champagne, Orange Muscat, or Asti.
Fruit blackberries Vintage
or LBV Port.
dried fruit (and compotes) Banyuls, Rivesaltes, Maury. Tokaji Aszú.
flans and tarts Sauternes,
Monbazillac, sweet Vouvray, or Anjou.
fresh Sweet
Coteaux du Layon or light, sweet Muscat.
poached, ie. apricots, pears, etc. Tokaji Aszú, Sweet Muscatel: try Muscat de Beaumes-de-
Venise,
Moscato di Pantelleria or Spanish dessert Tarragona.
salads, orange salad A
fine sweet Sherry or any Muscat-based wine.
Ginger flavours Sweet
Muscats, New World botrytized Ries and Sém. Or late-harvest Gewurz.
Ice cream and sorbets Fortified wine (Australian Liqueur Muscat, Banyuls).
Pedro Ximénez
Sherry,
Amaretto liqueur with vanilla; rum with chocolate.
Lemon flavours For
dishes like tarte au citron, try sweet Ries from Germany or Austria, or
Tokaji
Aszú; v. sweet if lemon is v. tart.
Meringues Recioto
di Soave, Asti or top vintage Champagne, well-aged.
Mille-feuille Delicate
sweet sparkling, ie. Moscato d’Asti or demi-sec Champagne.
Nuts (including praliné) Finest Oloroso Sherry, Madeira, Vintage or Tawny Port
(nature’s match
for
walnuts), Tokaji Aszú, Vin Santo, or Setúbal Moscatel.
salted nut parfait Tokaji
Aszú, Vin Santo.
Orange flavours Experiment:
old Sauternes, Tokaji Aszú. California Orange Muscat.
Panettone Jurançon
moelleux, late-harvest Ries, Barsac, Tokaji Aszú.
Pears in red wine Pause
before Port. Or try Rivesaltes, Banyuls, Ries Beerenauslese.
Pecan pie Orange
Muscat or Liqueur Muscat.
Raspberries (no cream, little sugar) Excellent with fine reds, which themselves taste of
raspberries:
young Juliénas, Regnié.
Rum flavours (baba, mousses, ice cream) Muscat – from Asti to Australian Liqueur, according
to
weight of dish.
Salted caramel mousse/parfait Late-harvest Ries, Tokaji Aszú.
Strawberries, wild (no cream) Pour over Red Bordeaux (most exquisitely Margaux).
Strawberries and cream Sauternes or similar sweet Bordeaux; Vouvray moelleux or
vendange
tardive Jurançon.
Summer pudding Fairly
young Sauternes of a gd vintage.
Sweet soufflés Sauternes
or Vouvray moelleux. Sweet (or rich) Champagne.
Tiramisú Vin
Santo, young Tawny Port, Muscat de Beaumes-de-Venise, Sauternes or Australian
Liqueur
Muscat.
Trifle Should
be sufficiently vibrant with its internal Sherry.
Zabaglione
Light-gold Marsala or
Australian botrytized Sém or Asti.
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