Serving dessert wine Food and wine have been

Serving dessert wine

Food and wine have been paired for centuries, most likely because people believe some combinations just taste better when they are together than when served alone.

Traditional rules of pairing are not often followed for modern meals, partially because people have found they prefer to rely on their individual tastes to decide which combinations taste the best.

Dessert wines, however, are almost always served with fruit or bakery sweets, although they are sometimes enjoyed alone after the meal. True appreciation of that type of wine, though, begins with knowing what sets them apart from other types.

Dessert wines - classifying Wines and spirits are classified according to the variety of grapes included, alcohol content, color and flavor, and the classifications vary.

In the UK, for example, dessert wines are any sweet wine that is consumed with a meal, while the United States applies that name to any wine that has more than 14% alcohol.

Although the definition may vary by country and vineyard, everyone agrees that they are the sweetest of all wines. Typically, they are not fortified and they have a higher sugar and alcohol content than other types of wines.

There are those who will argue that wines should be selected according to the meal being served, while others feel the selection should be based entirely on what tastes good.

Regardless of which side is taken, there is a universal agreement that sweetness is a taste reserved for dessert, whether served with actual food or enjoyed alone.

Of course, the best way to decide which dessert wines to serve, and whether to serve it with an actual dessert, is to taste several and figure out what suits your palate.

Wines and dessert pairings!

Rules of serving

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