F or many, the smell of these often home- made creations is the scent to ring in the holidays. The ability to keep your fingers off them until the dainty plate is set upon the table a feat of strength. Kids — and kids at heart — can pop them one by one. Others prefer to savour these with coffee, tea or something alcohol-based. The best options are sweet enough to be consumed on their own. If you belong to the latter category, there is a guide to enjoying both the dessert and the dessert wine together. And it’s based upon the sweetness level of the dessert. The dessert should be sweeter than the wine or it will cause the wine to fall flat. If you only remember one wine and food pairing rule, let it be this — the wine should be sweeter than the dessert. This allows the wine and dessert to match sweetness intensities and the wine will shine .
Alvear Solera 1927 Pedro Ximenez Montilla Moriles Do Matrimonial cakes’ date filling pairs well with this sweet sherry. On the nose, prune and chocolate notes stand up well to this holiday standby.
Royal Tokaji Aszu 5 Puttonyos Royal Tokaji's honeyed apricot and orange peel flavours, combined with dramatic acidity, make it an ideal match for the flaky and rich butter tart.
SAVOUR MANITOBA | WINTER 23 73
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