Blue cheese, honey and roasted figs
Desserts can be tricky. Try matching a dessert wine with a cheese board.
Dessert wines are not all created equal and different styles and grape varieties offer different results. A reasonable rule of thumb is that wines labelled "late harvest" are less intense and concentrated than those with the word ''noble'' lurking somewhere on the label. Big chocolate desserts can overpower everything, so you need a specialist wine like a liqueur muscat or a dessert red. The Selaks wine covers all the bases from fruit-based dishes through to creamy and lighter chocolate desserts. It's also a fantastic glass in its own right.
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|1 to serve||Blue cheese|
|1 to serve||French bread|
|1 to serve||Figs, 1 for each person|
|1 to serve||Honey, serve on a small dish on the side or serve a piece of honeycomb on the board|
- Toast some crouton-shaped pieces of French stick.
- Put the figs in a moderate oven with a drizzle of honey and water and let them absorb all the liquid.
- It may seem weird but strong flavoured blue cheese tastes great with honey (or honeycomb). The contrast of strong and sweet flavours worked a treat.