Dessert Cheeses

The Day - Sound & Country - - Behind the scenes at the zoo -

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.

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