Most Compatible Foie Gras, Seared, Chilled Foie Gras Terrines, Foie Gras Mousse. Noble cheese such as: Roquefort, Stilton, Gorgonzola. Dry-aged, salty cheeses as an accent: Vieille Mimolette, Asiago, Parmesan, Dry-aged Gouda. Some cured meats: Prosciutto, Bresaola, Coppa, Culatello.
Style & Ideas Crumbled Blue Cheese with Raspberry Vinaigrette and Hazelnuts. Chilled Foie Gras Terrine with Wine Gelée. Seared Foie Gras with Mango Coulis. Fig Wrapped in Prosciutto with Curl of Parmesan. One Perfectly Ripened Cheese with Dried Apricots and Fresh Pistachios.
When to Serve As a First Course: Foie Gras or Cured Meats. As the Cheese Course: Served after the Main Course. As Dessert: Any cheese course with Dolce can be served instead of dessert.
Notes for Savories Keep these dramatically contrasting flavors very simple. Use very few ingredients. Avoid cluttered plates. Always taste your creation with the wine before serving them, to ensure a dynamic match!We'd love to hear about your adventures in pairing with Dolce -- send us a tweet (@DolceWine) or comment below with your pictures and ideas. Bon appétit!
o drink Dolce on its own is a pleasure; as a complement to a delectable dish, it is an experience.LEARN MORE
he 2014 vintage is springing to life in the vineyard!LEARN MORE
This is a very simple dessert–just remember to assemble when everything is fresh and warm.LEARN MORE