Wine paired with Desserts and Baking
When pairing any food and wine, an important factor to remember is that the wine should always be sweeter than the food. If not, the wine’s bitterness, tannin and acidity would be overwhelming. So, when pairing desserts and baked goods, always try to ensure that the wine is sweeter. Try off-dry Riesling, Muscat or late-harvest wines.
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