HitMan009
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- May 23, 2003
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You could try Brachetto, Vin Santo , Banyuls or Tawny Port. However, I think you generally will enjoy dessert wines more with cheese or by themselves and dessert more without wine.
I never even heard of Banyuls but doing a wiki check makes me interested in it. Can you recommend a good brand to start off?
But not everything costs as much as an Y'qem. Some very nice stuff can be purchased in the $30-40 range for a split. Ditto ice wine. Why I would pick the ice wine vs. a Sauterne or similar wine is the method of concentration. I find more citrus/acid in a wine from a frozen grape vs. one from a rotten grape. Just my taste buds, I have no technical data to back that up. I want the acid to cut through the cake. At the end of the day, and I'm not sure if it came through in my first post, but I am with the others about not pairing the cake with any wine.
I did think it was a bit of a stretch to do a wine pairing with a chocolate cake. As I think my wine knowledge is pretty decent but no where close enough to create a good pairing with something as difficult as chocolate. I even thought of just having a good whiskey after the having the cake but alas there will be females there and most females I know don't particularly like whiskey.
these are both excellent pieces of advice. if wine i'd suggest banyuls or something similar. i think it would be more impressive to either have a nice cheese course with wine before dessert, or even fancier would be two desserts, e.g., a creamy fruit soup (e.g., bluberry) or creamy sweet walnut soup each of which would go well with wine, and then serve the cake with coffee or espresso or the like
I was going the route of making a raspberry or whatever berries I can find coolie to serve with cake but a fruit soup is an interesting spin.