A Local Fix
Pairing local desserts with wine
Local desserts may be tricky to pair with wine, but not impossible. Peranakan desserts such as pulut hitam and sago pudding, for instance, have a hint of saltiness that makes a good match for sweet wines such as French Sauternes, Italian Torcolato and Hungarian Tokaji.
For a sweet experiment, try these four lovely pairings:
For a sinfully sweet snack, pair these delicious battered and deep-fried bananas with a sweet wine such as Canadian ice wine.
Jelly topped with shaved ice, lime and a choice of fruit goes down very well with a Muscat de Beaumes de Venise.
Banana cake scented with vanilla and coconut is easily matched with an ice wine or Bonnezeaux.
Pair this favourite with Pedro Ximenez sherry or Australian Muscat. Both are syrupy sweet with hints of caramel and vanilla, and complement the gula melaka very nicely. The adventurous might want to replace gula melaka with sherry!