Drinks and desserts: Three pairings to try

Adam Richard Seger, culinary expert and pioneer of the farm-to-bar movement, says that food should still be about enjoyment. When it comes to dessert, sweet treats get better with the right drink. While many people just grab whatever drink they want when they eat sweets, there are still good combinations that will make for a better experience. Here are three of them:

Beer and cheesecake

This seems like an uncommon match, but the creaminess of the cheesecake works well with the bitterness of beer. People who have tried this combination also have different suggestions on the pairing. There are those who enjoy plain cheesecake with a bitter and acidic beer while there are those who want to match their cake with a fruity or light beer. The science behind this combo is that the creaminess always works well with the earthy and acidic taste of beer.

Champagne and lemon cake

The tangy and sweet flavor of lemon cake works well with the bittersweet and smooth flavor of champagne. The spongey and soft texture of the cake also works well even with the dry variants of the beloved drink. Adam Richard Seger always reminds foodies to drink as they eat, to enjoy each bite and each sip.

Chocolate lava cake and red wine

Upgrade the usual dark chocolate and red wine pairing by trying the drink with moist and decadent chocolate lava cake. The woodsy, earthy, bitter, and acidic flavors of red wine will bring out the richness of the cake. One will be amazed at how the meeting of bitter and sinfully sweet won't be overwhelming for the palate.

Adam Richard Seger has been featured in GQ, The New York Times, Fast Company, Gourmet, and Food & Wine Magazine. His unique take on cocktail culture landed him high-profile events on four continents. Visit this blog for interesting reads on food and wine.