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Dessert wine pairing?

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I'm making Patricia Wells's lemon-lover's tart, which has eggs but no dairy, and lots of lemon flavor. I can offer people either a nice Sauternes or Auslese Riesling by Fritz Haag, 2004 , I think. Which one would you pick? Thanks!

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  1. If Sauternes, chilled or not? I think I would chill the Auslese. Thanks again!

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    1. re: chowchienne

      Not the riesling. The tart will be too sweet and the lemon too overpowering.

    2. Auslese if quite sweet would work, if less than very sweet will be overpowered, same for sauterne
      Chill either. l tend to like the sweet wines with cheeses or nuts, so there is no 'sweet' fight going on.

      1. If it's not too late, and if you are willing to consider options other than the two you mention, go with a Moscato d'Asti.