I don’t understand you.
What is it about that tongue coating goodness that disappoints you? What makes you frown and push your glass away in disgust?
Granted, I get an aversion to dessert wines with savory food. I’ve poured a glass of syrupy, sweet wine (on accident...) to enjoy with a meal. It overwhelms the palate and suppresses, rather than uplifts, flavor. But that’s not what we’re talking about here. We’re talking in subtleties, like hints of honey and flora on the finish of an otherwise dry wine. Light sweetness balanced with bright acid and lush fruit.
“It’s all in the pairing,” I say. ‘RS,’ as we affectionately abbreviate ‘residual sugar,’ is a spice and fat-loving foodies best friend. Spicy Thai with Auslese Riesling, demi-sec sparkling with foie mousse or rich cheeses, juicy, fried hot chicken with late harvest Chenin. These are the pairings I dream about. Balanced with brightness, oft-misunderstood, I will forever fight to show the world that ‘RS’ does not equal ‘dessert.’
Still not convinced? Great, more for me!
- Casey Wrath