Tasting Adventures; Wine with Crabmeat, Blue Cheese - and Marshmallows‪?‬

Byline: Margaret LeRoux In the kitchen that doubles as the tasting room at Paradisos del Sol winery, I held a toothpick-pierced miniature marshmallow between my thumb and forefinger and slowly twirled it over the tiny flame of a vigil light on the counter in front of me. My task, assigned by winemaker Paul Vandenberg - who watched as I struggled to keep the marshmallow from burning - was to achieve a golden toastiness to compliment a glass of nectar-sweet Botrytis riesling.