In order to respect these balanced forces, these wines should be paired with dishes with character, spicy or tangy dishes.
Foie gras, notably, boasts this stature. It would be perfectly served with fig jam and a dash of balsamic vinegar or even with a spicy mango chutney.
The fat in great Alsace sweet wines would also pair wonderfully with duck, served with a peach or orange sauce for example.
As for sea products, a lobster accompanied with a mild zesty-orange sauce would be perfect, or with a dory fillet and a citrus fruit emulsion.
A rather surprising food pairing is one with blue-veined cheeses such as with Roquefort or a Stilton or even toast with Gorgonzola accompanied with roasted pear slivers.
If this sweet wine is kept for the last course, it should be served with desserts filled with yellow or exotic fruits. The Riesling Vendanges Tardives remarkably manage the art of balance between sweetness and acidity, fully reveal their tightrope feats when paired with desserts.