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We bring the most conservative palettes to their limits and we make the eccentric gourmes guilt – free.
Pop corn with chocolate ice cream... Some of you will goggle your eyes, the pregnant ladies will be roused and some others will think...hmm passe. If you belong to the weird flavours perverted hunters, read below and take notes. If you belong in the first category of more conservative and somewhat old-fashioned, i'll jolt the risky gastronome, that rests within you by reminiscing: apple slices dunked in overfilled retsina glasses, cool and sweet watermelon in an unspeakable fitting affair with feta cheese and kokkineli.
So start by giving it a test drive by driving your dry white wine to the edge with a cheese mousse (rikotafor smooth driving, feta cheese for a more bumpy road, Philadelphia for a no safety belt enjoyment) accompanied by some preserves, caramel, or honey sauce etc. I won't suggest a wine variety because here is where the theories of relativity begin: Feta cheese mousse want a different wine to the one the ricotta mousse wants and so it goes. Besides, there is no Highway Code so the game is in your hands.
As log as it concerns the dry red wines, things roll off from smoothy to unexpectedly consistent. For instance you can try to marry a semolina halva to a good aged Naousa or a mature Agiorgitiko. AS for the Cabernet Sauvignon and the Syrah, you will find many of their fans in the chocolate kingdom: Aromatic chocolate creams, liquid chocolate content cakes and souffles etc.
The summer Too has many stories to tell us: fresh fruit, such as apricots, strawberries, apples, cherries, pineapple, and when the time comes, melon and watermelon at their side a couple of tough parmesanes or pekorina, a mature Gruyère, a dry ricotta cheese or a sour mizithra, and we will be talking about an unprecedented feast. Dry white or bareled wines if the yellow fruit outweigh, red fresh dry wines, if the redskin fruit are gaining in number. For much more secure combinations you can always serve a dry rosé wine with fresh strawberries, cherries, and light whipped cream or you could chose a white and fragrant sparkling wine.
Have one thing in mind, that the wine' s personality would clearly differentiate when you combine it with something sweet, even if it is not sweet itself. The intention is for the result to be interesting. You will have ensured your success, once you have achieved a delicious combination where both the wine and the sweet, in a combined sip – bite inside the mouth, will be eye-catching, expressive and clear!
And to be realistic, the whole thing has its practical side as well. So think: dinner is finished, the wine is not finished yet and the dessert just arrived. Instead of throwing away the wine and open a new one, just bring to the table a sweet delicacy that won't upset the previous wines, and will revolutionize the palates of your guests instead. And a final tip: put yourselves in the guinea pig position and not the unsuspecting participants. So try, experiment and. .. serve with safety!