#sweet pairing

[sobbing-jester]

Get a taste of this webcomic

After having the setup in my head for over a year, I just HAD to finally draw it

[water2wine-roundrock-blog]

Dessert & Wine Pairing Class

It's here! It's completed! Let the people rejoice!

Last week the employees did a test run of the class and it was an epic experience. We probably tried double the pairings that we will be featuring in the class to find the right ones... It's a tough job, but we do it for YOU!

And it's a good thing we did, because we came across a few that were pretty awful. For example, when researching for the class I read that cheesecake is extremely difficult on most wines. The flavor profile is hard to pair. We found this to be true. In fact, for your own good, never EVER pair cheesecake with Riesling. The pairing left a taste and aroma similar to that of bad fish. I am serious. It was awful. No one wants that taste in their mouth and I do NOT recommend it. 

We did, however, find several amazing pairings: Port with salted caramel, ice cream with a drop of Dry Sherry on it, dark chocolate-covered blueberries with Cabernet Sauvignon. When I had the plates set up for the class it looked like the dessert spread from The Melting Pot in here. We left equally as full of sweets as if we were at the lovely fondue restaurant. It was a fantastic learning experience. A couple of us even found wines that we've always overlooked or avoided because we didn't like them...or so we thought...because apparently our White Zinfandel with fresh berries is FANTASTIC. (None of us usually drink the sweet stuff..but the pairing made it pretty good.)

I cannot wait to present this class to our Wine Club Members on Saturday. 

We are going to have a great time and I look forward to seeing all the lovely faces of those who have made reservations!