拔丝地瓜

拔丝地瓜配苏岱贵腐葡萄酒
拔丝地瓜是相当经典的一道鲁菜,往往在正餐结尾作为一道甜品上桌。这道菜看似简单,但相当考验厨师对火候的把握。拔得太早则难以成丝,太晚则由于焦糖化反应而色泽暗黄口味发苦。这毫无疑问需要用一瓶甜品绝配——苏玳产区的贵腐酒来搭配。贵腐酒独特的蜂蜜、蜜饯和坚果香气,与焦糖丝和地瓜的甜香搭配和谐。而贵腐酒因延迟采收而保留的酸度,则很好的与拔丝地瓜的甜味辉映,令人欲罢不能。张翛翰,甲午年正月

Hot-Candied Sweet Potatoes and Sauternes
This is a complex dish to test the skills of any chef and also one that adds delicious aromas and anticipation when served as a dessert at the end of a meal. You should eat this while it is hot, so the hot sugar coating produces golden strings when you remove it from the plate. Sauternes is the perfect marriage with this dish. Distinctive honey, dried fruit and nutty notes from these noble rot wines pairs extremely well with the caramel coating and sweet potatoes; the acidity perfectly balances the sweetness. How could you possibly say no? AZ, Jan 2014