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With the holidays approaching, we begin to think of meetings with family and friends and special meals to celebrate the occasion. While the Thanksgiving dinner is special, it also can be an opportunity for more lenient. We decided to focus on a "light sweet ending to this classic meal. Like pumpkin pie is dense, we have launched around other options, including pumpkin cheesecake and pumpkin cream burned. We liked the idea of cream of pumpkin Brule paired with a French dessert wine from Sauternes, but he thinks it's complicated to do and a bit heavy to finish a great meal. So, we settled on a fruit tart with pears and Italian dessert wine Moscato, to provide a light, sweet ending at the feast.

Wine Facts

Dessert wines are very popular because they are produced in small quantities and are more expensive to do. They are served chilled and drunk in small glasses containing two ounces of heaven indulgent (six 2 oz servings per 375ml bottle). They are being produced across the world, including wines from Sauternes, Barsac, Alsace and Anjou-Saumur in France, Auslese and Eiswein (ice) wines of Germany, and Austria, late harvest in California and New York State, ice wines from Canada, Australia "dessert wines Stickies' and the great Hungarian Tokay Aszu dessert. Dessert wines can vary in weight and level of sweetness of the ultra light sweet wines that coat your palate like liquid honey.

Throughout the world, there are a variety of ways to produce dessert wines, from the late harvest wines (late harvest) to allow fungal decay to form (botrytis) to allow the grapes must be frozen (ice wine) to the addition of grape balls to increase the rate of sugar (Tokay).

The region northwest of Asti in Italy is the home of Moscato d'Asti. This Italian dessert wine is generally limited production wine from grapes small premium. It is a wine of low alcohol content which is slightly fizzy, slightly sweet and fruity. They are intended to be consumed after each harvest, so watch for the dates on the bottles. Since they are not as sweet as Sauternes, Auslese and Ice Wine, they may be drinking a glass Wine of regular size. Apricot offer Moscatos, fishing and pear. A quality, fresh Moscato bursts with the scent of real apricot when it is open. These wines work well as an afternoon drink or a light dessert pairing.

Food and Wine

A key rule to be used in a successful match is that the dessert wine should always be sweeter than the dessert. Otherwise, the dessert is actually the power of dessert wine.

With our goal of finishing a big meal Thanksgiving with a light dessert, it is important to combine this dish with a lighter, slightly sweet dessert wine. With pear notes found in wine Moscato d'Asti and the pear tart, we found this pairing to work well and we hope you enjoy this link.

Recipe

This is the season where our entertainment turned to the gathering of friends and family in our homes. We want to prepare quality food, but simplicity is the key. It's very simple, rustic dessert recipe that takes about 1 ½ hours of cooking time, but the very little preparation time. It requires an ovenproof pan or well seasoned cast iron skillet. The original recipe calls for puff pastry house. I use frozen puff pastry sheets, which is fast and the quality is not compromised. This tart is a superb finish to a heavy meal or Thanksgiving after the perfect dessert served with a slightly sweet Italian theater Moscatos.

Rustic Upside-Down Pear Tart

Serves 10

5 Each ripe pears

6 c. tablespoons unsalted butter

1 / 2 cup sugar

½ tsp to teaspoon cinnamon

1 / 8 c. Tea Allspice

Each 1 sheet frozen puff pastry

Wash pears, cut in half and remove stems and seeds. In a 10 to 12 "baking pan or cast iron, Heat butter over medium heat. Stir the sugar – mixture will be a little pasty. Arrange pears, cut side up in pan. Mix cinnamon and allspice and sprinkle over pears. Bake pears uncovered on low heat, without stirring until the sugar forms a golden caramel dark – about 1 hour 45 minutes. pears cool pan.

Preheat oven to 425 degrees. Place sheet of frozen puff pastry over the pears cooked, covering completely. Go around the edges of the pear. Bake in center of oven until crust is golden brown, about 30 minutes. When finished, remove from oven and let rest for 3-5 minutes to allow the syrup to settle.

Use a serving plate frame slightly above the pan, return the plate on the stove. Hold the plate and skillet firmly tightened, reversing the pie on the plate. It is easier than you think! Serve pie at room temperature or chilled with whipped cream.

Bill Wine's Picks (With suggested retail)

More Light, sweet Italian Moscato d'Astis:

Saracco $ 13

Michelle Chiarlo Nivola $ 14

Stefano Ceretto $ 19

the medium sweet wines:

Brillo Riella Moscato d'Asti $ 9

Santa Julia Tardio – Argentina $ 12

Very sweet wines:

Chateau Doisy-Védrines French Sauternes $ 17

Kracher Auslese – German Late Harvest $ 22

Suduirant Castle – french Sauternes, $ 30

As Published in the Naperville Sun, Beacon News, Courier News & Herald News

Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. For more from Bill Garlough’s Perfect Pairings check out My Chef. Bill can be reached at or wineparings@mychef.com

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