Best Wine Pairings For Your Last Course

piece of pieOne of the most important things you’ll learn in culinary school is the ability to pair wine with your course menus. Although appetizers and entrees can be simple to pair, your last course – usually dessert or cheese – can be a little tricky. Making sure your last course goes off without a hitch is important because it will be the last thing your guests experience before they leave. Foodandwinepairing.org offered up some helpful hints for beverage options that will pair well with desserts, cheeses and baking & pastry arts:

  • Cheese: Many European-style restaurants will offer cheese as a last course. Port complements Stilton beautifully, sauternes are an excellent finish for blue cheeses like gorgonzola and amarone is perfect for lighter cheeses like parmigiano reggiano.
  • Chocolate: Coffee isn’t your only option for dessert pairings. To make your chocolate-based treats even more delectable, try pairing sweeter wines like spumanti, muscat, brachetto d’acqui (which is a slightly fizzier option) and moscato d’Asti.
  • Apple: For delicious tarts and pies made with apple, don’t overlook sauternes as a pairing. Because of the natural tartness of the fruit, the sweet sauternes are a perfect match.

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