The wine world is abuzz with talk of dry Furmint. I even read last week that 2017 has been dubbed the “Year of Furmint.”
Read MoreWe typically think of sweet wines with dessert, but sweet wines can work just as well with the beginning and the middle of a meal. Foods that have a natural sweetness to them should blend nicely with the wine, especially when there is caramelization (a combination of sugar and heat), Maillard reaction (a combination of amino acids, sugar and heat) or a crisp pastry or fried batter.
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