Matching Wines With Tropical Delights
Who says tropical fruit only tastes great with rum? Find out what you’ve been missing when you enjoy these dishes with a matching glass of wine, and save those daiquiris for the tiki bar.
Coconut Fried Shrimp—a light, fruity Chardonnay matches the food’s high flavor while cutting through the fat. One to try: 2005 Gary Farrell Russian River Chardonnay from California.
Mango Salsa—Sauvignon Blanc picks up the herby flavor of cilantro as well as the tropical fruit in the mango. The match works well whether you’re enjoying your salsa as a dip with chips or as a topping for chicken or fish. One to try: 2005 Pike & Joyce Sauvignon Blanc from Australia.
Pineapple Upside Down Cake—A late-harvest Muscat mirrors all the buttery, brown-sugary goodness in this classic, as well as the pineapple. One to try: Chambers Rosewood Muscat from Australia.
Banana Tart—Caramel notes in Madeira bring out the browned butter flavor that dominates this dessert. One to try: Blandy's 10 year old Malmsey Madeira.Key Lime Pie—Canadian Ice Wine stands up to the sweet-tart flavor of this Floridian favorite. One to try: Pennisula Ridge Vidal Ice Wine 2006. --J.L.
