The Pairing Library
Coffee and walnut cake
A soft sponge layered with coffee buttercream and topped with walnuts, sweet and buttery, with a gentle bitterness from the coffee and the walnut skins. The wine has to be sweeter than the cake, and nutty, toasted flavours in the glass will meet the coffee and walnut directly. Tannin makes the bitterness harsher, and a dry wine tastes sour beside the sugar.
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