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oriental food
Asian food is very diverse, but exotic dishes tend to be richly spiced and even quite hot. Light, crisp beverages work particularly well with spicy flavours.
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sweet desserts
The general rule for pairing a dessert with wine is that the wine should be a little sweeter than the food. Otherwise the flavour of the wine will be lost and it will taste very acidic. It’s also worth trying beer with desserts.
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hot food
When pairing hot and spicy food with alcoholic beverages, beer is usually the best bet. A fresh, pale and relatively light beer works particularly well. If you opt for wine, you should also choose a light and crisp option to offset the spicy food, or maybe even something a little on the sweet side.
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strong cheeses
Strong cheeses work well with comparably full-bodied beverages. If you opt for wine, it will often be sweet and maybe even fortified.
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sustainability certificate
Certification of sustainable development indicates that measures have been taken to promote sustainable development during beverage production. The symbol serves as an umbrella for certificates issued internationally or in the country of origin, which account for the principles of sustainable development in both the farming of ingredients and beverage production.
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Product details
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PRODUCT NUMBER953826
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ALCOHOL12.0%
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SUGAR120.0 g/l
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ACIDS6.2 g/l
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ENERGY120.0 Kcal / 100ml
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PRICE / LITRE50.52 EUR
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ADDITIONAL INFORMATIONDessert wine
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INGREDIENTS DECLARED BY THE PRODUCERContains sulphites
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PACKAGINGbottle
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CLOSUREglass stopper
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PRODUCERBodegas Luzón
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SUPPLIERTaste Imports
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SELECTIONsale-to-order selection
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Taste
Taste
Dessert wines are made from overripe grapes that are particularly sweet and aromatic. Grapes are often dehydrated by ‘noble rot’, or botrytis, which lends the wine a honey or medicine flavour.
You can discern notes of peach, apricot, citrus and honey in sweet dessert wines. ‘Noble rot’ dessert wines also have hints of medicine, fresh acidity and intensive, full-bodied sweetness.
Tips for useThe general rule for pairing a dessert with wine is that the wine should be a little sweeter than the food. Dessert wines go best with fresh berry, fruit and cream desserts.
Try dessert wines with cream pudding, white chocolate mousse, Crêpes Suzette, macarons or blue cheese.
How to serveServe sweet dessert wines well-chilled, at 8–10°C. Chilling a bottle from room temperature to the perfect serving temperature takes about three hours in a fridge.
Examples of well-known dessert wines are Sauternes, Tokaji, Beerenauslese, Trockenbeerenauslese and Eiswein.
‘Noble rot’ dessert wines are among the best wines for ageing. Many of them can be cellared for several decades.
Any allergens possibly contained in the product are mentioned on the label or packaging. The manufacturer and importer of the product are responsible for the quality and for ensuring that the product and its packaging labels comply with the legislation. Please note! The product image or vintage can differ from the product that is in the webshop or store.