How To Pair Bakery And Wine
Bakery and wine have one very compelling thing in common: they both make people smile. Together? Well, talk about a dynamic duo! Of course, when it comes to making smart decisions about how to pair them, most people feel the same way they do about fine art--they don't know what's good, but they know what they like.
How to eliminate the confusion? For wines, there are three main factors to consider:
1. Acidity Both wine and desserts have a certain level of acidity. Wines with high acidity (New Zealand Sauvignon Blanc, Champagne, Sancerre, Vouvray, Beaujolais, Burgundy, Sangiovese, Valpolicella and Chianti) pair well with fruit desserts, which have natural acidity (apple pie, tarts).
2. Sweetness This one is simple: sweet and dessert wines go well with bakery. The trick is to make sure that the wine is sweeter than the bakery. For example, ice wines (the ultimate dessert wine) are a great choice for something semi-sweet, like an English scone.
3. Intensity An intensely flavorful dessert calls for an equally intense wine. Caramels love dark, smoky ports, Pinot Noir and Australian Shiraz. Having a dark chocolate cupcake? Try a Cabernet Sauvignon or Zinfandel.
And for desserts? Keep these three main categories in mind:
1. Custard and vanilla Mild, buttery notes pair with sparkling wines, Champagne and late-harvest Riesling.
2. Fruit and spice Apple, cinnamon and pear, for example, work well with white wines like Sauternes, pink champagne, or red wines such as Bordeaux and Beaujolais.
3. Caramel and chocolate Dark, rich flavors are ideal for ports, Grenache, Merlot, Grappa and Australian Shiraz.
Whether it's a dinner party, bridal shower, summer picnic or ladies' tea, planning your next event is easy when you know how to pair wines with your favorite desserts! Use these simple guidelines and make it an event to remember.