Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
The matching of desserts and dessert wines has long been overlooked. There are many possible reasons for this: First, we are often so full at the end of the meal that no one cares to think about such things and, anyway, people are not paying attention; Second, many people are health and calorie conscious and bow out before we can even tempt them with the possibility; and finally, time frequently does not allow it.
Intimidation has also played a major role in this area of food and wine harmony. It is often hard enough to master the basic “red-with-meat-and-white-with-fish” lessons much less worry about pairing the right Sauternes with a pear dessert or the right sugar and acid levels in a Riesling to marry with a sorbet of minimal sweetness.