Pastry chefs "or not" and wine

I agree, you can match the sweet, dark complexity of chocolate with ruby and vintage ports or a sweet sherry or Madeira. Just make sure to adjust the level of the wine's sweetness to the chocolate dessert being served, remembering that the sweeter the dessert, the sweeter the wine should be.

Some exotic desserts (tropical fruit combinations) pair very well with Eisweins from Canada or Germany.

Surprisingly enough though, an aged rum from the Caribbean Islands complements tropical fruit ice creams perfectly.

Muscat-de-Beaumes-de-Venise is a natural with citrus fruits.

Isa,

You should read the wine notes from Paul Greico, Gramercy Tavern's brilliant wine director; part of The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming.

For this book, he has carefully selected styles of wine to go with all the desserts in the book and you will find his excellent recommendations at the end of each chapter introduction.

Awesome!

You've got me there Pete as I'm not personally very familiar with Canadian Eisweins, let alone from Niagara. I will post my findings right here.

Thank you Isa.