When you’re having guests over for dinner, you’ll be met with some interesting challenges. Not only do you have to prepare food that everyone (or at the very least, most) of your guests are going to enjoy, but you also need to take into consideration their preferred choice of beverage.
Now, when it comes to dessert, it can be just as challenging trying to determine the right after meal beverage.
Here are 5 ways you can begin thinking about dessert a little differently and that can help you pair it up with the right drinks.
Dessert should complement the meal.
When you visit any of the finer restaurants in the world, you’ll come to realize that their desserts almost always seem to complement the main course perfectly. There’s a good reason for that: high quality chefs think carefully about every part of the meal, from appetizer through to dessert.
They make sure any fruits or other ingredients used in the dessert play along with the theme of the overall meal. This will make it easier to pair that dessert with the right drink.
Wine, liquor, beer, or something else?
You have plenty of choices. If you’re going with the wine theme, you can serve a wide range of different wines with certain desserts. If you’re planning on serving cookies for dessert, you can choose a cabernet sauvignon or pinot noir.
Chardonnay with vanilla.
If you’re serving a dessert that contains a lot of vanilla, you may want to choose a nice chardonnay. It could be a cupcake, cake, or even ice cream. The texture and flavor of the vanilla will come up nicely with a nice chardonnay.
Chocolate cakes with cabernet sauvignon.
Chocolate cakes are incredibly popular as a dessert. There are so many different variations on the chocolate cake desserts, including mousse. For this, you may want to consider offering cabernet sauvignon. Of course, if you already served cabernet for the main course, this isn’t going to work out too well because you should try and change things up for dessert.
Think about the structure of your meal so you can create the ideal dessert for the entrée you served and that will make it easier for you to determine the right drink to pair up with your dessert.
Written by G. T. Hedlund