Today, I had the opportunity to attend a hobby class at school that focused on pairing desserts with wine. We made a bunch of wonderful desserts and discussed the kinds of wines that would go well with each (many came from the DiGrazia Vineyard in Brookfield, CT) … then, of course, we did a tasting.
I’m so glad I took time out of my Saturday to attend, I learned so much!
I’m certainly no sommelier (some of these wines really tasted like feet) but, if I had to give one piece of advice it would be this – whenever pairing wine with dessert you always want the wine to be as sweet or sweeter than the dish you are serving. Easy as that.
Below are pics as well as a short description of each dish and wine pairing. I hope you enjoy!
Flourless chocolate cake with raspberries and raspberry coulis
Brachetto d’Acqui rose – a lovely sparkling wine from the Italian Piedmont near Asti
Capuccino creme brulee with candied hazelnuts and hazelnut wafers
Malmsey Madeira – full-bodied, wonderfully rich with a hint of chocolate that pairs well with coffee
Pear frangipane tartlet
Yankee Frost – A sweet Vidal Blanc, an ice wine (the grapes are left on the vine until after the first frost)
Bosc pear, gorgonzola dulce and hazelnut wafers
Blacksmith Port – a hybrid St. Croix grape with added grain alcohol
Panna cotta with apricot compote
Quady Essencia – an orange, apricot and almond flavored muscat grape from California
Almond biscotti and chocolate truffles
Harvest Spice – a blush wine with flavors of pumpkin and spices
Oh, and just in case you were wondering…the Yankee Frost, Brachetto d’Acqui and Quady Essencia were my favorites.
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