Sweet wines come in a broad spectrum of styles. Whatever the style, the bottom line is that the wine MUST be sweeter than the dessert; otherwise it will be completely overpowered by its sweetness.
GULAB JAMUN = TOKAJI ASZU 5 OR 6 PUTTONYOS
With a reasonably high residual sweetness and a high natural acidity, this dessert wine is a great match for the gulab jamun.
GAJAR HALWA = FRENCH SAUTERNES
The botrytis flavours of honey, apricots and cinnamon in the Sauternes will enhance the sweet and sugary gajar halwa with aplomb.
RICE PUDDING/KHEER OR SHAHI TUKDA = GERMAN LATE HARVEST OR TROCKENBEERENAUSLESE
Late Harvest Riesling perfectly complements the moderately sweet rice pudding, while the intense, refreshing Trockenbeerenauslese is a great foil for the cloying sweetness of the shahi tukda.
JALEBIS = AUSTRIAN OR CANADIAN ICE WINE
Jalebis have a zingy acidity in its bite, which go beautifully with the mouth-watering acidity of ice wines.
GUJIA WITH KHOYA FILLING = AUSTRALIAN LIQUEUR MUSCAT
The caramel, nutty and brown sugar flavours in both these choices complement the khoya filling ensuring a sublime experience.
STEAMED MODAK OR KARANJI = 10-YEAR-OLD TAWNY PORT
Deep notes of caramel, vanilla, nuts and raisins in the 10-year-old Tawny Port seamlessly blend with the Modak or Karanji filling on the palate.
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