Of course, we can’t forget about a good dessert wine and cheese combination. While ports and Stilton are a classic pairing, Morrison had a few other suggestions in this category as well – including the ever-decadent fondue.
He recommended Sauternes with a cheese fondue. The intensely sweet French wine – from the Sauternais region, naturally – is essentially a sauvignon blanc and semillon, and very hard to make (and thus, pricier). If you can’t find it or want a less pricey alternative, Morrison said a Loupiac is similar.
Morrison said a fondue and fruit or fondue and chocolate pairing with this wine is wonderful.
One of his all-time favorites, Morrison said, is to sprinkle roasted walnuts on top of a warm brie drizzled with local honey.
Paired with a Vin Santo, the flavors are unbelievable, he said.
He suggested an Antinori Vin Santo. Put in chestnut barrels and aged for 10 or 15 years, then emerges a dark, tealike color. It has a toasty apple flavor and is just sweet enough to be recognized as a dessert wine while still containing enough acidity to through the cheese.