Port, Sherry, Madeira, Marsala
3 wine styles
A nutty, oxidative fortified style for mushrooms, aged cheese, consommé, and roasted nuts.
A bone-dry, saline fortified style for tapas, olives, almonds, and seafood.
A sweet, fortified red style for blue cheese, nuts, and dark chocolate desserts.
Smoked, salty pork fat functions as a flavor bridge in many dishes.
Its bone-dry, saline, almondy profile is outstanding with salt, seafood, olives, ham, and briny flavors.
Cold vanilla cream is simple, sweet, rich, and texture-driven.
Its nutty oxidative depth links beautifully with mushrooms, roasted nuts, aged cheese, braises, and caramelized edges.
Dark chocolate is bittersweet, tannic in texture, and intense.
Its sweetness, power, and dark-fruit depth stand up to blue cheese, chocolate, nuts, and intense dessert flavors.
Dark chocolate is bittersweet, tannic in texture, and intense.
Its nutty oxidative depth links beautifully with mushrooms, roasted nuts, aged cheese, braises, and caramelized edges.
Set cream with vanilla or fruit sauce is soft, sweet, and delicate.
Its sweetness, power, and dark-fruit depth stand up to blue cheese, chocolate, nuts, and intense dessert flavors.
Chilled tomato and vegetable soup is bright, raw, and acid-driven.
Its bone-dry, saline, almondy profile is outstanding with salt, seafood, olives, ham, and briny flavors.
A mixed tapas spread needs versatile wines for salt, oil, seafood, and smoke.
Its bone-dry, saline, almondy profile is outstanding with salt, seafood, olives, ham, and briny flavors.
A mixed tapas spread needs versatile wines for salt, oil, seafood, and smoke.
Its nutty oxidative depth links beautifully with mushrooms, roasted nuts, aged cheese, braises, and caramelized edges.
Steamed mussels are briny, savory, and usually carried by broth or wine.
Its bone-dry, saline, almondy profile is outstanding with salt, seafood, olives, ham, and briny flavors.
Roquefort, Stilton, and blue cheeses are salty, pungent, and intense.
Its sweetness, power, and dark-fruit depth stand up to blue cheese, chocolate, nuts, and intense dessert flavors.
Parmesan, Pecorino, and similar cheeses are salty, nutty, and concentrated.
Its nutty oxidative depth links beautifully with mushrooms, roasted nuts, aged cheese, braises, and caramelized edges.
Nutty cured ham is intensely salty, savory, and silky with fat.
Its bone-dry, saline, almondy profile is outstanding with salt, seafood, olives, ham, and briny flavors.
Coffee, cocoa, mascarpone, and sponge make a creamy bittersweet dessert.
Its sweetness, power, and dark-fruit depth stand up to blue cheese, chocolate, nuts, and intense dessert flavors.
Honey, nuts, and flaky pastry make a very sweet, rich dessert.
Its nutty oxidative depth links beautifully with mushrooms, roasted nuts, aged cheese, braises, and caramelized edges.
Vanilla custard and burnt sugar need a wine sweeter than the dessert.
Its nutty oxidative depth links beautifully with mushrooms, roasted nuts, aged cheese, braises, and caramelized edges.
Raw oysters are all brine, texture, and clean mineral finish.
Its bone-dry, saline, almondy profile is outstanding with salt, seafood, olives, ham, and briny flavors.
Cold vanilla cream is simple, sweet, rich, and texture-driven.
Its sweetness, power, and dark-fruit depth stand up to blue cheese, chocolate, nuts, and intense dessert flavors.
Taleggio, Epoisses, and similar cheeses are pungent, salty, and rich.
Its nutty oxidative depth links beautifully with mushrooms, roasted nuts, aged cheese, braises, and caramelized edges.
Roasted cauliflower turns nutty, browned, and savory, especially with spice.
Its nutty oxidative depth links beautifully with mushrooms, roasted nuts, aged cheese, braises, and caramelized edges.
Cured pork brings salt, smoke, and often a sweet glaze to the table.
Its bone-dry, saline, almondy profile is outstanding with salt, seafood, olives, ham, and briny flavors.
Pregúntale a Scott
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