Dolce offers a wonderful combination of ethereal aromas, rich flavors and sweetness, with perfectly balanced acidity, making it easy to serve with an array of foods. Here are some general suggestions and guidelines:
Apéritifs and First Courses
In Europe, where late harvest wines have been produced for centuries, it is most common to enjoy the wines as an apéritif or with the first course of a meal.
- Serve Dolce with shellfish, especially scallops, lobster and prawns. The sweet meats and textures of the shellfish provide a lovely foil to the rich, but not cloying, Dolce.
- Foie gras and late harvest wine is a classic pairing. The rich, unctuous texture of the foie gras is balanced by the acidity and fruit profile of Dolce.
Fruit and Cheese Courses
Fruit and cheese are natural partners with Dolce.
- Choose fruits that either complement or contrast with Dolce’s acidity. Peaches, blueberries and nectarines are just a few of the plentiful fruit options.
- Blue-veined cheeses such as Roquefort and Gorgonzola are very compatible with Dolce. Dry-aged, salty cheeses such as Asiago and Parmigiano Reggiano accent Dolce’s sweetness.
- Serve fruit and cheese together with Dolce, with a scattering of nuts such as hazelnuts, almonds and pecans, and dried fruits.
Dessert
Serving Dolce with dessert, or as dessert alone, provides a flavorful finish to an elegant meal. When serving with dessert, the key rule to remember is:
- Keep the dessert less sweet than the wine.
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