Matthew Weston of the Royal Palms in Phoenix Talks Dessert Wines

If the thought of dessert wine brings up memories of pre-legal hangovers or cooking sherry, it's time to give dessert wines another chance. Dessert wines can be a sophisticated addition to any menu. We interviewed Matthew Weston, sommelier and beverage manager for the Royal Palms resort for some insight on the sweet stuff.

See also: - Run for Wine in 2013 - Chef Todd Sicolo Leaves Arizona Biltmore for Royal Palms

Chow Bella: What types of desserts should a dessert wine be served with? What to stay away from? Matthew Weston: Any dessert and every dessert should be served with wine. The rule of thumb to remember is that the wine should be sweeter than the dessert. The sweet dessert will make the wine taste bitter if you are not careful.

If you have a great wine to serve but are unsure, add a cheese course and serve that great port you have been saving with it instead.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Kate Crowley
Contact: Kate Crowley