Pairings | Cheesecake
The most useful clue to the kind of wine that works with cheesecake is to think of the toppings and flavourings that are used in cheesecake recipes rather than the base.
It’s always satisfying when a challenging food and wine hit it off and both cheesecake and icewine undoubtedly present their problems.
You may be unconvinced about the wisdom of incorporating chilli into achocolate cheesecake, let alone accompanying it with Merlot but bear with me!
With four days in Edinburgh and three at the Ballymaloe Food & Drink Litfest in Co Cork this weekend I’ve been overwhelmed with good food and drink matches but as I haven’t singled out a dessert for a while I’m making Tom Kitchin’s Rhubarb cheesecake my hero dish this week.
If you’ve never tasted a fruit beer you might think this pairing sounds bizarre. If you have you can probably imagine just how good it would taste.
It might seem perverse to pick a tea pairing as my match of the week after four days in wine country and one of the leading beer cities of the US but this combination was so unexpected and so brilliant I had to single it out.
We all know a beer goes down well with a ploughmans and that it’s a great drink to wash down a barbecue but here are 10 more unusual pairings which should liven up your summer drinking.
Cherry is one of the fruit flavours most often found in wine and liqueurs so does that make them a good pairing for cherry desserts? It depends how intense the cherry flavour is.
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.