Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
It’s quite something to take a brisk walk on a cool September morning through Soho in New York City and come across a line of at least 150 people waiting patiently for the opportunity to buy a cronut. For me at least, the sight of all these cronut-loons raises a number of questions. One is, “Really? That’s how you’re going to spend your morning?” Another is, “Wow, is civilization doomed?” Then there’s the crucially important, “Gosh, I wonder what wine would go with a cronut?”
If you’ve got a super-sweet dessert (double-chocolate peanut butter pie, let’s say), you’ll want a very sweet wine, but one with enough acidity to keep the flavors fresh. Otherwise, the combo will be cloying (this is why Malmsey Madeiras are so terrific with chocolate).
The other thing to know is that acidity fools your tongue. If you have two wines with the same amount of residual sugar, the one with higher acidity will taste less sweet. Here are some pairing suggestions based on the sweetness level of the dessert you’re serving:
Lightly Sweet Desserts (fresh fruit, for instance)
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