Serving Dessert Wine
It is not easy to find a simple definition of desert wine. According to the Englishmen, any sweet wine drunk with the meal is called a desert wine. The Americans, on the other hand, consider sweet wines with over 14% alcohol as desert wines. The Germans however don’t like that much amount of alcohol in the desert wines.
Thanksgiving feast remains incomplete without a desert wine. Similarly, the wine also beautifies the holiday meal. Brandy and cognac are still the classic after-dinner drinks, but the desert wines have really created a huge audience.
There are several desert wines available these days. But most of the people don’t know how to serve this item. You really need to plan your entire dinner menu, if you are interested in serving the desert wine.
Instructions
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1
The first step is selecting the right desert wine. First of all, you need to familiarise yourself with various types. Noble rot wines, Ice wines, Raisin wines and Fortified wines are the best ones from this category.
After selecting the right beverage, it is the time to choose the bottle size. It entirely depends on the number of people you want to serve it to. A small bottle of desert wines may carry 375ml of liquid.
Another thing that needs to be kept in mind is your budget. You are supposed to determine how much you can spend. -
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The wine bottle should be chilled. Place it in the refrigerator a few hours before serving.
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Serve the wine in the old-fashioned wine glasses. The sparkling dessert wine however should be served in the fluted glasses.
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Don’t fill in the whole glass. Since the desert wines are extremely sweet, you should cut the quantity into half than usual. Ideally, two to three ounces are enough. You can however pour more if someone asks.
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Choose how you would like to serve the wine. It can be serve alone or with any desert. The best option is however serving it alone. You may pair it with a desert another time.
Deserts folks usually use with the wine are: pineapple upside down cake, crème brulée, sticky-toffee pudding, crème caramel and sweet syrup dumplings. One can also be a little experimental, when it comes to pair the wine with a desert.
