It depends on the wine that you are serving. Dessert wines are a no-brainer. White dessert wines (or stickies, as they are becoming frequently known) are entirely dependent on the varietel, ie chardonnay stickies, think creme brulee or souffles, viognier stickies, think pear crumble, etc. red dessert wines (port, port-style wines) go through an immense chemical explosion in your mouth when matched with blue-vein cheese or dark chocolate desserts. if you are just serving normal wines, try and go for something oaky (like a chardonnay or a semillon) as they are the easiest to compliment with something creamy. otherwise you can't go wrong with chocolate - red wine
Coconut-cream pie and wineWith such desserts a fruity, light-bodied white wine that is sweet so that it does not kill the dessert. If the wine you are serving with a dessert is a full-bodied white, then obviously you are killing the dessert. The dessert mentioned here is coconut cream pie, which has coconut, cream, and a base of pie crust. Cream contains fat, and coconut has its own sweet flavor that contributes to the dish. If you want to retain the flavour of coconut and cream in the dish idealy a greener, lighter and semi-dry wine should be served, as it won't be very sweet to overpower the dessert nor will it be very dry to kill the dessert. The wine that can be recommended is any SAUTERNES or sweet German white.Other people say:The best beverage to have with coconut-cream pie is coffee. The term "dessert wine" is an unfortunate misnomer. I would not pair any wine -- even very sweet ones such as late-harvest rieslings and muscats -- with a pie, particularly one as cloyingly sweet as coconut-cream pie. If your dessert is not very sweet and tends toward the bitter, such as bitter or dark chocolate confections, then you might consider a Port. But save the Sauternes and other dessert wines for AFTER dessert. Try a sparkling wine semi sweet wine they pair well with sweet desserts and the bubbles help to clean the palette
Stay away from the fish. Go with chicken or beef. Nothing too spicy.
All kinds of wines should serve or offer on the right side of the guest! Introduce the wine should be in the front of the host to catch his/her attention. Be confidence when you introduce the wine(name of the wine, variety, vintage ,location and most of all description of the wine) Host wil be the one to taste the wine for approval. When its approves serve old ladys first then to teen age follow by men! Then the last is the Host! And say Bonapetit
Lets see... If you are looking at appetizer ( shrimp,crackers and cheese, tiny sandwiches.), entree ( steak,ribs,gondolas.), and dessert (wedding cake- 2-3 layers.)try:$ 175-$250. if just entree and dessert, try $150-$175. You may need more or less depending on guests appetites.
french wine
You should try the Harmon WCL100 Motion Wine Cooler & Decanter
I believe you need a license to ship wine. UPS does offer wine shipping to authorized wine shippers, so I would try UPS.com for more information. If you'd like to become authorized to ship wine I would suggest asking UPS how that might be done.
Dinner is not quite finished until dessert is served. If you would like to keep your guests happy, try one of these fantastic dessert recipes found in the allrecipes site.
open it and try it. it depends on the particular variety.
i will try to find somebody who knows all about the dessert or try and figure it out
I suggest that you try the soup.