Question about pairing dessert wine and cheese. I really don't know anything about dessert wines ...

E

elaine

Well-known member
but one of our guest tomorrow night is a restaurantur (is that the right word, whatever)

and my son is bringing a few cheeses for serving

as a final course. I decided that I would add

fruit and wine. I am not rushing out to buy any and I find we have 2 bottles of muscat in the wine cooler and one of port. The only description of the cheeses that I have (my son is enroute home from Paris) is that one is a camembert and they are all stinky and soft.

Any guidance would be appreciated.

I am not panicked or anything - this restaurantur is the same kid who would eat spagetti and meatballs out of the pot when they were in the navy together but it would be nice

to do it correctly.

We are also having tiramisu and chocolate birthday cake for dessert.

TIA

 
some thoughts

Elaine, some random thoughts for you (it's evening here and my brain works more slowly then....). Soft cheeses go mostly with white wine, not red. However, it depends on what your son is bringing home. Because Epoisses (a soft stinky cheese), for example, is classic with red Burgundy. The Camembert could go with either red or white. The muscat, I would not pair with cheese or the chocolate dessert. The port is ok with blue cheese or hard cheese. The best wine with chocolate is Banyuls, a fortified wine from southern France. Second best is port (somwhat like Banyuls, though it depends on the type of port. cheers, Bonnie

 
Do you think I could use a Chardonnay? I have a nice Australian one. YOu can see I really am being..

cheap!! and I don't really have the time to go and get wine tomorrow - I have to cook.

Thanks for your imput

 
If you can find it, Brachetto d'Aqui is an Italian sparkling red that is great with chocolate.

I'm not sure about North American chocolate cake, but it pairs well with flourless Italian chocolate tart (torta Caprese) and the dense chocolate tarts you find in Tuscany.

The brand I see most often is Rosa Regale.

If you can't find it or a matching Port or the Banyuls BonneinHolland recommends, then nothing pairs better with chocolate birthday cake than a glass of milk or a cup of coffee.

 
go with what you've got!

If you don't have the time to pick up some wine, I say, go with what you've got in the muscat and port and just don't worry! (Plus, the port really is okay with the chocolate.) Gosh, wine pairings can get quite nuanced, but I believe in keeping things simple. Put those bottles bravely on the table and go for it, girl! (Except for the chardonnay....it won't go in the least with cheese or chocolate...you're better off with mineral water with the cheese and coffee with the dessert than serving chardonnay with either.)

 
I enjoy muscat with creamy desserts or something fruity. I could take an orange Calif

muscat with a light creamy chocolate dessert.

Beaume de Venise is another drop from heaven for me.

And the word: restaurateur

Have fun Elaine

 
I decided on a full bodied red since the cheeses were to be soft and strong. ...

Boy were they strong, but delicious. We had them
for about an hour after birthday cake, tiramisu and turkey and all the trimmings.
We had them with grapes (several types) figs,
pears and baguette. I think I would love to have this more often for a dessert.

 
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