Question 1
A guest is considering a Vendange Tardive Gewurztraminer to accompany her foie gras course but says she is worried the wine will be "too sweet and cloying." How do you address her concern? A Suggest she order a bone-dry Riesling instead, as VT wines are definitionally too sweet to pair with rich preparations B Explain that VT is a ripeness designation, not a sweetness guarantee, because the wine has concentration and body, but the richness complements rather than overwhelms foie gras. The spice and aromatics of the Gewurztraminer rise above the opulence of the dish in a way a dry wine cannot C Assure her the wine is actually classified as dry under the 2021 sweetness labeling regulations D Offer to pair the foie gras with Sauternes instead, which is a more internationally recognized sweet wine pairing
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