Thursday, December 6, 2018

Recipe Thursday: Drink Dessert First

Pastry Chef Jacques Torres, once said, “Life is short. Eat dessert first!” We think this is a brilliant piece of advice, but what if we changed it slightly to “Life is short. Drink dessert first?” We can’t think of a more exciting way to kick off a Holiday party than with a delectable appetizer served alongside a highly respected glass of sweet wine. Our idea of the perfect pairing is an appetizer that is both fruity and savory, such as Apple-Pecan Baked Brie (Taste of Home), and our Wine of the Week, Laffourcade’s Bonnezeaux, a sweet white wine made from Chenin Blanc.  

Photo: Taste of Home

The sweetness from the spiced, cooked fruit on top of the brie matches beautifully with the sweetness of the wine, while the creamy, rich brie offers a contrast in texture, bringing the flavors into balance on the palate. The good news is that if you do want to keep to a more traditional meal course order (dinner, then dessert), the brie dish with the Bonnezeaux is also an excellent option as an after-meal treat.

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