One Response for "Cookies with Wine"

1. Chef Adrienne January 29th, 2008 at 3:23 pm 1

   As the French say, ça dépend… It depends on whether you want to heighten or accentuate the sweet (or salt) or if you want to contrast the sweet (or salt) or if you want to neutralize the palate. You may also consider offering other foods (nuts, dried fruit and cheeses) between cookies if this is a tasting contest.

   Heighten sweet—bubbles accentuate flavors on the tongue: dried figs, dates, Prosecco, Champagne

   Heighten salt—tannins deepen what’s already on our tongue: bitter ale beer, Burgundy, Barolo, Zinfandel

   Contrast sweet—sour and bitter: walnuts, Limoncello

   Contrast salt—pungent and sour (also contrast, say, preserved lemon): Muscadet, ice wine, late harvest wine, port, sherry

   Neutralize sweet—sour or salt: salted almonds or pecans, Trappist ale, bock beer

   Neutralize salt—bitter and creamy: goat cheese, Sauvignon blanc, Chenin blanc, creamy stout