How to serve and preserve They\u2019re among the best value, and most delicious, wines in the world. But there can still be uncertainty among wine lovers around how best to enjoy these classic and characterful styles. Anne Krebiehl MW asks the experts for their food-pairing tips.<\/p>\n
We all know what to do with white, red, ros\u00e9 and sparkling \u2013 but what about sweet and fortified wines? These unmatched, flavour-laden classics \u2013 because that is what they are \u2013 are often overlooked simply because we\u2019re not sure how, when and with what to serve them. We have therefore consulted the experts to provide practical answers and some surprising food pairings. It turns out there are whole worlds to discover beyond the delicious but clich\u00e9d PortStilton and Sauternes-foie gras combos of yore (…)<\/p>\n
Aline Baly, who runs Ch\u00e2teau Coutet in Barsac, Bordeaux, has perfected the art of serving sweet wines with every course. While her \u2018absolute favourite\u2019 pairing is lobster, she swears by shellfish starters, roast chicken for main and fresh strawberries for dessert. So don\u2019t restrict yourself to aperitif or dessert for these intense, golden wines.
Baly avoids small dessert wine glasses and goes for white wine glasses instead. She recommends serving at 9\u00b0C-10\u00b0C, but suggests, \u2018a cooler temperature when wines are served with a spicy dish or a sweet dessert. Cooler is also better for very young and much older vintages. Middle-age wines can be served a couple of degrees warmer to allow the warm baking spices to express themselves.\u2019
Leftovers keep well when refrigerated. \u2018These wines are resilient,\u2019 Baly says. \u2018That you can keep a bottle open for more than a week is a fact unknown to many.\u2019 Schr\u00f6ck agrees: Auslesen last for 10 days, while concentrated Ausbruch can keep for up to three weeks(…)<\/p>\n
Anne Krebiehl MW<\/p>\n","protected":false},"excerpt":{"rendered":"
How to serve and preserve They\u2019re among the best value, and most delicious, wines in the world. But there can still be uncertainty among wine lovers around how best to enjoy these classic and characterful styles. Anne Krebiehl MW asks the experts for their food-pairing tips. We all know what to do with white, red, […]<\/p>\n","protected":false},"author":2,"featured_media":2578,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-7155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_press"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/7155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/comments?post=7155"}],"version-history":[{"count":2,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/7155\/revisions"}],"predecessor-version":[{"id":7157,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/7155\/revisions\/7157"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media\/2578"}],"wp:attachment":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media?parent=7155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/categories?post=7155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/tags?post=7155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}