'Sweet As Apple Pie'
When planning a holiday meal, many of us often focus just on the main meal and accoutrement, and dessert takes a backseat. “Oh just bring whatever!” But varying wines with varying levels of residual sugar can take you all the way from pre-meal to post. I like to start with a sweeter Lambrusco while cooking, to keep myself refreshed. A sweeter style Riesling can pair with a myriad of dishes from oysters to rich butternut squash soup. And after filling up on the mains, sometimes all you need is a little bit of sweetness at the end of the meal as a digestif. This cider-based Quin Quina from the Basque region is apple pie in a glass! There’s always room for dessert!
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