The trend spotters have all reported in and it’s safe to say the cupcake fad is dead. In its stead, I bring you (drum roll) the donut fad! (Or the doughnut fad, depending on your spell checker)
“Yeah, so?” you ask, “what’s that have to do with a wine blog?!”
Glad you asked. Everyone knows donuts don’t pair with wine. Many have tried, few have lived to tell the tale. And, given my oft-repeated advice that a wine needs to be slightly sweeter than the dessert it’s paired with, few wines would stand up to the test. Pairing donuts with a dry wine would be about the most unpleasant culinary experience I can imagine, though it seems a just sentence for those nutters who claim “I drink Cabernet with everything“. For the rest of us, we’d be nuts to pair donuts with dry wine.
Um, until now.
Today, Urban Daddy reported a new company called ‘Bespoke Doughnuts’ has introduced savory doughnuts to San Francisco’s adventurous eaters.
For example, here is Bespoke Doughnuts lineup for this week.
Appetizer: A carrot-ginger doughnut.
Main course: A Hawaiian-barbecue doughnut with a grilled-pineapple filling, sweet teriyaki glaze, and taro or lotus root chips and kalua pig on top.
Dessert: A Snickers-inspired doughnut.
Guess I’d better get over there and start researching some new wine pairings. You know, just in case this fad catches fire. Meanwhile, Urban Daddy reports Bespoke Doughnuts can be found in two locations in San Francisco – Saturdays, 9am until sold out, at Mélange Market, 3153 17th St, and Sundays, 1 to 6pm, at Beaux, 2344 Market Street.