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+--- Thread: food pairing for late harvest riesling (/thread-984.html)
- cpurvis - 11-30-2000
Have a late harvest riesling produced from grapes fully affected by botrytis. Wine Spectator gives the full range of fruit/light dessert pairing options, but I want to know the BEST pairing.
- Thomas - 11-30-2000
To get the BEST pairing advice requires a description of the wine. Suffice to say, this is usually an intense honey-like wine that often needs no partner to be enjoyed for dessert.
I like to pair the late harvest stuff with offsetting tastes like sharp cheese.You can also think about pouring it over ice cream.
- chittychattykathy - 11-30-2000
Please let us know who the producer is for this wine. (I am starting to think that you most live in the NW, from these two posts. Hmmm?) Then you could get some really good feedback here. Thanks!
- cpurvis - 12-01-2000
ChittyChattyKathy is right...am living in Oregon. My wine interests are international, but the two questions of the moment are regional. Realized the fault in my question before Foodie responded...no one can offer a "best" pairing w/out knowing the wine. Montinore makes this one, & I picked it up on a whim w/out recommendation. Thinking of serving it w/ creme brulee or flan.
- barnesy - 12-01-2000
I served a special harvest Riesling with Chocolate chip cookies. My riesling probably wasn't as sweet as yours, and the pairing is certainly unorthodox, but the results were good. Tasted great.
Barnesy
- jock - 12-03-2000
Hmmmm. Cold Foie Gras comes to mind. Fresh fruit with some blue cheese. Fresh peaches if you can find themat this time of year. Do not use canned. They're too sweet. The bule cheese should be crumbly and even a bit salty like Roquefort.
Want something savory? Ham with a honey, brown sugar or maple glaze.
- mrdutton - 12-03-2000
A good Stilton or Roquefort cheese with white grapes, Carrs Water Wafers and the Riesling would certainly be a nice combination.
[This message has been edited by mrdutton (edited 12-04-2000).]
- ltmikey - 12-04-2000
Creme Brulee, no bones about it. A match made in heaven. Roquefort would also be great, but with Stilton I'd go for a nice older Tawny ot LBV Port.
Mike