This is my new favorite example! Thanks for that (and for those vintner suggestions in the other thread, by the way)
And regarding the sophistication level of Red Bicyclette: I was just trying to come up with an example most might have heard of. But let's wait and see how much it sells. Bet it's a frighteningly large amount, here and there.
e.
There are sweet wines which are among the finest wines in the world. There are also dry wines which are among the finest wines in the world. Excepting sweet wines as aperitifs or dessert wines, sweet wine with food is often a matter of fashion. The Russian royal family, for many generations, drank sweet wines almost exclusively, even with food. I think most will agree, however, that the Czar's taste is not for everybody. However, certain foods, such as veined cheeses and fois gras, are acknowledged to go well with sweet wines. Fiery Hungarian cuisine also is complemented by sweet wines of quality, as are many other spicy cuisines throughout the world. In the end, though, poor quality sweet wines have given higher quality ones a bad name among unsophisticated consumers. A pity, really. In any case, all will agree that the proper dessert paired with a quality sweet wine can be a most enjoyable finish to a meal.
Craig Winchell GAN EDEN Wines
In the late 19th/early 20th century oysters & Yquem were an often seen pairing, as one can see from royal menu cards all over Europe from that time.
M.
One of the strangest wine pairings of my life was scrambled eggs and Yquem. I had it very early in my wine-drinking days, simply because I didn't know any better. I walked into a wine shop, asked for a good wine, and walked out with a bottle of Yquem.
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