How To Cook With Dessert Wine

What can I make with dessert wine?

What can I do with a few unopened bottles of dessert wine that I have lying around? I’m just not intelligent enough to be interested in consuming them. Jean,Solihull “First and foremost, I would challenge the notion that someone isn’t educated enough to enjoy dessert wine,” writes Fiona Beckett of the Guardian newspaper. That is not to argue that Jean would be foolish to investigate alternative applications for her mounted collection. Zero-waste chef Tom Hunt, who is also not a huge lover of the sweet stuff (“Why would I want an extra sweet item on top of dessert?”), uses dessert wine to “bring sweetness and flavor to sweet and savoury meals alike,” such as braised meats or stews, according to the Zero-Waste Chefs Association (just use in moderation).

Use any leftover marsala to make a sauce for chicken, such as the 1970s classic chicken marsala or Nigel Slater’s cream-and-herb sauce, which is delicious with grilled chicken.

He then adds crème fraiche, grainy and dijon mustards, cornichons, and capers and stirs everything together.

Return the chicken breasts to the pan after adding a squeeze of lemon juice.

Alternatively, follow the lead of Nigella Lawson, who in Nigella’s Christmas Kitchen finishes an oven-roasted squash and sweet potato soup with the fortified wine.

Then there are chocolate truffles, which are as follows: To make the truffles, Hunt suggests mixing the wine with some leftover stale cake, rolling them in melted white chocolate (which would be quite nice), and baking them till golden brown.

The flavor would be pleasant and complex as a result of this.” Cake, trifles, panforte (heat with the honey and sugar before pouring over your fruit and nut mix), and syllabubs all benefit from dessert wine, and that includes zabaglione, which happens to be a fantastic holiday treat.

“Beat in four tablespoons of dessert wine, one tablespoon of brandy (optional), and a teaspoon of salt, one spoonful at a time.” Place the bowl over (but not touching) a pan of simmering water and continue whisking until the bowl “drops a reasonably substantial ribbon trail on the surface” when taken from the water.

Then there are cocktails, which may be found anywhere there is dessert wine to be found.

“If that doesn’t work, give it as a present.” And, fortunately – *whispers* – the time for it is rapidly approaching.

Sweet Wine Cake

Was wondering what I could do with a couple of unopened bottles of dessert wine I had. Simply put, I am not smart enough to desire to consume these beverages. Jean,Solihull First and foremost, Fiona Beckett of the Guardian takes issue with the notion that someone isn’t educated enough to enjoy dessert wine. However, this does not rule out the possibility of Jean putting her mounted collection to use in other ways. Tom Hunt, a zero-waste chef who is also not a huge lover of sweet things (“Why would I want an extra sweet item on top of dessert?”), uses dessert wine to “bring sweetness and flavor to sweet and savoury meals alike,” such as braised meats or stews, according to the New York Times (just use in moderation).

  1. Use any leftover marsala to make a sauce for chicken, such as the 1970s classic chicken marsala or Nigel Slater’s cream-and-herb sauce, which is delicious with roasted chicken.
  2. Then he adds crème fraiche, grainy and dijon mustards, cornichons, and capers and stirs everything together until everything is well combined.
  3. Then pour in a squeeze of lemon juice and return the chicken breasts to the pan.” Making use of Marsala in the filling of a pie, such as a mushroom and chestnut pie, might also be a nice idea.
  4. In addition to being served with cheese and crackers (or given as a gift), sauternes or muscat might be used to poach fruit, such as pears.
  5. To make the truffles, Hunt suggests mixing the wine with some leftover stale cake, rolling them in melted white chocolate (which would be delicious), and baking them.

“Look for a recipe that already has liquid and that you could simply change out the liquid for another.” The flavor would be excellent and nuanced as a result of this addition.” Cake, trifles, panforte (heat with the honey and sugar before pouring over your fruit and nut mix), and syllabubs all benefit from dessert wine, and that includes zabaglione, which happens to be a delicious festive treat.

Four tablespoons of dessert wine, a tablespoon of brandy (optional), and a teaspoon of salt are gradually added to the mixture.

Then there are drinks to go along with the dessert wine.

It should be given as a gift if that isn’t possible. *whispers* Fortunately, the time for it is almost approaching.

  • Eleven and a half cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt a teaspoon of salt a quarter teaspoon of baking soda 1 cup of sugar 1 cup unsalted butter
  • 8 tablespoons flour 3 tablespoons extra-virgin olive oil of high grade
  • A couple of huge eggs
  • 1 teaspoon of lemon juice
  • 1 teaspoon orange juice
  • 1 teaspoon orange zest 1 teaspoon vanilla essence
  • 1 teaspoon sugar Sweet champagne, muscat wine, or any other sweet dessert wine (about 1 cup)
  • Cupred seedless grapes (one cupred)
  • Raw sugar (about 2 teaspoons)
  1. Preheat the oven to 400 degrees Fahrenheit. Butter a 10-inch circular cake pan and set aside. Mix the flour, baking powder, salt, and baking soda together in a large mixing bowl until well combined. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Combine the olive oil, eggs, lemon zest, orange zest, and vanilla extract in a mixing bowl. Using an electric mixer, blend until smooth. On a low speed, add the flour mixture in three additions, alternating with the wine in each addition, beating until smooth after each addition. Smooth the top of the batter into the cake pan that has been prepared. Sprinkle the grapes on top of the batter, followed by the raw sugar. Bake for 35-40 minutes, or until the top of the cake is slightly golden and a cake tester inserted into the center comes out clean. Transfer to a wire rack to cool for a few minutes before transferring to a serving plate. if desired, top with whipped cream if desirable

Nutrition

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Wine-Infused Desserts

Cherries poached in red wine with mascarpone cream is a delicious dessert. Photograph courtesy of Ben Dearnley A variety of mouthwatering sweets that include wine as an ingredient, from baked peaches with cream to tipsy plums and raspberries.

Riesling-Poached Peaches with Tarragon and Salted Sour Cream

Peaches poached in Riesling and served with tarragon and salted sour cream Photograph courtesy of Con Poulos This five-ingredient dessert is a beautiful way to present peaches to guests. Present the fruit halves skin-on or peel them while they are still warm to avoid wasting time. Look for peaches that have a lot of blush on their skin if you want the most rosy color possible. Advertisement Advertisement

Strawberry and Sweet Wine Gelées with Candied Pistachios

HD-201202-r-strawberry-and-sweet-wine-gelees-with-candied-pistachios.jpg Stephanie Shih is credited with this image. The candied pistachios can keep for up to 5 days if they are stored in an airtight container. The gelées can be stored in their ramekins for up to 2 days in the refrigerator. Remove the gelées from the molds immediately before serving.

Chocolate—Red Wine Cake

Frances Janisch’s Chocolate 150;Red Wine Cake is credited with this creation. Anne Willan’s 2001 cookbook has a dish. Making this light and fluffy cake with just enough wine in the batter to give it a faint boozy flavor was inspired by the book Cooking with Wine, which you can find on Amazon. Advertisement

Roasted Peaches with Mascarpone Ice Cream

Peaches roasted in the oven and served with Mascarpone Ice Cream Featured image courtesy of James Merrell “Every house has a herb garden,” says Daniel Humm, who lives in Ticino, Switzerland’s southernmost district. As a result, he infuses roasted peaches with a honey-rosemary wine syrup before serving them. Ticino’s food has a significant Italian influence, which is seen in the ice cream, which contains mascarpone.

Strawberry—Red Wine Sorbet with Crushed Meringue

Sorbet made with strawberries and red wine and topped with crushed meringue Jean-Georges Vongerichten takes advantage of the first strawberries of the season to create this delectable dessert to enjoy al fresco. As the red wine sorbet melts, it provides a tart sauce for the sweet, soft berries, which are then topped with crisp bits of meringue, a dash of aged balsamic, and a dollop of fresh whipped cream before serving.

Vanilla Zabaglione with Raspberries

Raspberries and Vanilla Zabaglione are a delicious combination. The ethereal Italian dessert sauce zabaglione (also known as sabayon in French) is made from egg yolks whisked together with sugar and the Sicilian fortified dessert wine Marsala, which is served chilled.

The addition of vanilla seeds to the Marsala enhances the flavor, and the addition of whipped cream boosts the decadent factor even further. Advertisement Advertisement

Black Pepper–Raspberry Sorbet with Prosecco

Strawberry Sorbet with Prosecco (150; Black Pepper 150) Jody Horton is to be credited with this image. James Holmes of Olivia, a restaurant in Austin, used this sweet-savory sorbet to top raw oysters before discovering that it would make a fantastic drink when mixed with Prosecco. A good-quality, store-bought raspberry sorbet is a convenient and delicious substitute.

Riesling Gelée with Strawberry Conserve

Strawberry Conserve and Riesling Gel eacute;e are served together. The gelée is simple to prepare and attractive to look at, and it can be kept refrigerated for up to 2 days.

Stone-Fruit Panzanella with Zabaglione

Panzanella with Stone Fruits and Zabaglione is a traditional Italian dish. Photograph courtesy of Cedric Angeles A typical Italian panzanella (bread salad) blends ripe tomatoes with pieces of toasted stale bread. Chris Cosentino substitutes stone fruits such as apricots and peaches for the tomatoes in this recipe. In order to elevate the dessert, he dollops it with a light zabaglione sauce, which is made of egg yolks whisked with sweet dessert wine and served over the top of the “salad.” Advertisement

Tipsy PlumsRaspberries

Tipsy Plums with Raspberries (Photo courtesy of John Kernick) Marcia Kiesel enjoys providing chilled Japanese plum wine as an after-dinner drink after her meals. She uses it in this instance to quickly soak plums.

Cherries Poached in Red Wine with Mascarpone Cream

Cherries poached in red wine with mascarpone cream is a delicious dessert. Photograph courtesy of Ben Dearnley Topping for poached cherries is made with thick mascarpone cheese and honey, which is lusciously rich. You may serve the dessert warm or cold, depending on your preference. We enjoy it in both forms.

Ask Peter: Using up dessert wine

In the case of entertaining, I offer dessert wine and toss the remainder of the bottle because we do not consume it on a regular basis in our household. Do you have any suggestions on how I may include it into my midweek menu? The reason why dessert wine is sold in half-bottles, I’m sure, is that many people feel the same way you do about dessert. A little glass of the most excellent French Sauternes was served after dinner at a friend’s house on a recent Saturday night. The wine paired perfectly with the cheese we were served, and it served to bring the meal to a close.

  • It simply will not keep, in contrast to a digestif, which has a far higher alcohol concentration.
  • Alternatively, if it’s a nice bottle without an outrageous price tag, there are a variety of options available for you to consider.
  • This may sound overly basic, but it is effective.
  • To make a simple syrup, use roughly 500g caster sugar per litre of water (plus your wine) and add a few slices of peeled ginger root, half a vanilla pod, and a slice or two of red chilli – the heat it provides goes well with the sweetness of the syrup.
  • It will impart a slight flavor to your pitcher as the ice melts, which will occur more quickly than with a water ice cube since the sugars and alcohol in the ice prevent it from freezing as strongly as water ice.
  • The logic for this is that it is, after all, only a liquid — albeit one that is sweet and alcoholic in nature.
  • You want a custard that is rich and creamy, therefore the more fat in the cream, the better.
See also:  How To Make Glaced Wine For Dessert

Depending on how sweet your wine is, mix together around 14 cup sugar and five egg yolks until very frothy.

Return the egg mixture to the heated cream and cook over medium-low heat, whisking constantly.

Strain into a clean basin (to eliminate lumps and help it cool more quickly) and whisk every few minutes for a few minutes until it cools down to room temperature.

It’s delicious spooned over a thin fruit crumble or pie, on poached pears (or berries in season), or drizzled over a chocolate fondant.

Traditionally, the first step in creating hollandaise is to prepare a sabayon, which is a frothy egg mixture into which you whisk melted butter.

Unlike a mousse, however, in a sabayon, you only really care about the frothy foamy mixture at the beginning.

In a separate bowl, whisk together five big egg yolks.

As the mixture warms up, whisk it constantly because the eggs will begin to thicken and you will need to keep whisking it in order to include air bubbles.

It’s ready to serve when it looks good and firm (it won’t get stiff), and it must be eaten when still warm.

Throughout our Ask Peter series, executive chefPeter Gordonprovides solutions to your most difficult culinary queries.

You may find out more about Peter by visiting his website, reading his Ask Peter articles, or looking at his recipes on our website.

Easy to ReadDemonstrate your affection with these carefully produced (and attractively packed) homemade treats. Quick ReadOur favorite barbecue recipes, ranging from sausages and steaks to chicken, lamb, fish, and vegetables, are all available on our website.

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When it comes to enjoying a cupcake while sipping a bottle of Cabernet, there is nothing better. Of course, I’m munching on a blackberry Cabernet cupcake. Here are 14 delectable wine-infused desserts that will fulfill your two greatest guilty loves at the same time: wine and chocolate. RELATED: Wine Ice-Cream Floats are now available.

Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream

Only fruit that has been cooked in red wine will be served to us from now forth. Find out how to make the recipe

Merlot Hot Fudge Sauce

Make a significant improvement to your ice cream sundae. Find out how to make the recipe

Chocolate Red Wine Chiffon Cake

A perfect example of how chocolate and red wine are a marriage made in heaven is demonstrated by this dish. Find out how to make the recipe

Strawberries and Champagne Cake Balls

The preparation of this exquisite crowd-pleaser is surprisingly easy. Find out how to make the recipe

Blackberry Cabernet Cupcakes

Keep it a secret, but consume the leftovers for morning. We’re not going to tell. Find out how to make the recipe

Dark Chocolate Red Wine Truffles

Well, don’t you think you’re pretty? Find out how to make the recipe

Drunken Pear Gingerbread

Make a note of this one for the holidays. Find out how to make the recipe

Pavlova With Red Wine Cherry Compote

This Russian meringue delicacy has a crunchy exterior but is light and airy on the interior, thanks to the use of egg whites. Find out how to make the recipe

Sangria Cupcakes

We’re trying all we can to keep summer around as long as possible. Find out how to make the recipe

Strawberry Moscato Layer Cake

This cake screams “girls’ night out” in every way possible. It should be served with rosé, of course. Find out how to make the recipe

Roasted Wine Soaked Peaches and Plums With Whipped Aquafaba

Isn’t this really a fruit salad in disguise? Find out how to make the recipe

These Are the Top Ten Wine Dessert Recipes on Pinterest

We adore both wine and dessert, and it might be difficult to pick between the two at times to satisfy our cravings. Unfortunately, we no longer have to deal with this issue. Wine may help to keep the hunger at away before night, but we’d rather combine our two favorite things and indulge in a dessert created with wine. If making wine ice cream sounds like too much labor, or if wine slushies aren’t your style, try one of these delicious sweet delights in its instead. Pour yourself a cheap rosé, make a list of all your favorite sangria recipes, and peruse the most popular wine dessert recipes on Pinterest.

  1. 1.Chocolate Red Wine Cupcakes With Marionberry Frosting: Marionberries are a sort of blackberry, and when mixed with chocolate and red wine, they create something absolutely amazing.
  2. (Image courtesy of Blahnik Baker) Truffles made from dark chocolate and red wine: We can’t think of anything better than wine in the shape of a truffle.
  3. Take these to your next book club meeting or cocktail party and everyone will enjoy them.
  4. They take a little time, but they’re mainly hands-off, and the result is a crisp, airy foundation that’s ready to be topped with a variety of ingredients.
  5. (Image courtesy of Cooks With Cocktails) 4.Sangria Cupcakes: What’s better than Sangria and cupcakes?
  6. Vanilla cupcakes are infused with fruit, and the icing is spiked with a sweet red wine syrup for a decadent dessert.
  7. (Image courtesy of The First Year) 5.Strawberry Red Wine Popsicles with Chocolate Dipped Strawberries: Greetings, summer.

Whether you dip them in chocolate or simply eat them with a slab of dark chocolate on the side, you’re sure to appreciate these sophisticated delicacies.

This towering chocolate fantasy will be enhanced with a red wine-spiked coating, making it a dessert to remember.

By infusing them with Champagne, this happy hour delight may serve as a meal as well.

(Image courtesy of Sugar and Soul) There aren’t many words that are as delicious as the phrases pink, Champagne, and buttercream together.

Use your favorite Champagne (pink or otherwise) to make this buttercream, then spread it all over everything.

Red wine is blended with berries and thyme, and the dish is finished with a sour cream topping and a sprinkle of freshly crushed black pepper for an unexpected surprise.

It is made with red wine instead of white wine.

(Image courtesy of Recipe Girl) Follow us on Pinterest for even more simple and delectable recipe ideas.

She is the daughter of James and Sarah James, and she is the daughter of James and Sarah James.

She formerly worked as the Food + Living editor for Instructables.com, where she co-authored three books, including How to Do Absolutely Everything, and as the Think Tank director at Betabrand, where she developed the popular Dress Pant Yoga Pants, which were sold worldwide.

Aside from that, Sarah has worked as a make-up artist for the Blue Man Group and has designed costumes for cinema, theater, and dance performances.

10 Mouthwatering Desserts To Make With Leftover Wine

Wine is a highly flexible component that may be used in a variety of dishes. You can use it to create salad dressing, spaghetti, and even brisket, but by the end of the week, we’d developed a sweet desire for anything sweet. We looked through thousands of recipes to come up with 10 delectable, fantastic desserts that all had one thing in common: they were all made with wine! You may sneak a little leftover wine into one of these desserts to round off a dinner, or you can munch on one of these sweets in between meals throughout the day.

1. Wine Poached Pears FromAng Sarap

Don’t let a drop pass you by! Get the most up-to-date information about beer, wine, and cocktail culture sent directly to your email.

3. Rosé Cupcakes FromBetty Crocker

Originally published on July 24, 2015.

Sweet Wine Chicken and Rice

With the addition of wine and tarragon to this simple recipe for sweet wine chicken and rice, this comfort food night staple is elevated to a new level of elegance. A delicious sauce is created with the wine, which is then absorbed into the rice.winner, winner, chicken meal! We developed this straightforward recipe for sweet wine chicken and rice as a result of our stringent “No Ingredient Left Behind” policy (more on that later), and it will change the way you think about chicken and rice forever.

  1. Are you prepared to ooh-la-la your chicken?
  2. The “No Ingredient Left Behind” guideline, on the other hand, is pretty much exactly what it sounds like.
  3. I then go over that list on the weekend to decide what I’m going to make for supper the following week, and I start with the items left over from the previous week.
  4. You guessed it, that’s a bottle of really fine Reisling, which is a sweet white wine, as you might expect.
  5. Her inevitable return home (sad!) is inevitable, and the last time she did so, she left the better half of a bottle of wine behind her (sad!).
  6. And there you have it!
  7. Hooray for leftover ingredients of all types, and (say it with me) chicken supper for the winningest of the winners!

Ingredients

  • 4 bone-in chicken breasts or thighs (without the skin)
  • 1-cup all-purpose flour, season with a teaspoon of salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large sweet onion, peeled and chopped into eight hs. 2 cups sweet white wine (I like Reisling! )
  • 2 – 3 stalks fresh tarragon, plus extra for garnish
  • 2 – 3 stalks fresh tarragon, plus extra for garnish Rice, 4 cups (freshly cooked)

Instructions

  1. Using seasoned flour, coat the chicken pieces. In a big deep pan, heat the butter and oil and sear the chicken on both sides until it is browned. Remove the skillet from the heat
  2. Add the wine to the skillet and bring it to a simmer, scraping up any browned pieces from the bottom of the pan as you go. Return the chicken to the pan with the skin side up. Tuck onion slices around the chicken, season with salt and pepper, then nestle tarragon stems around the chicken to complete the presentation. Increase heat to a simmer and cook for 45 minutes or until a thermometer reaches 160 degrees. To serve, place the meat over the rice and drizzle with sauce
See also:  What Rwmperaute To Store Thick Dessert Wine

Dessert Wine: Why It’s Different From Other Wines and How to Pair It

In the minds of many, the word “dessert wine” conjures up images of syrupy concoctions that leave a bitter taste in the mouth. For after all, in today’s health-conscious age of low-sugar wines, keto diets, and carb-free living, who wants to drink a cloyinglysweet wine that may send your insulin levels skyrocketing and leave a sticky feeling on your tongue for hours after you’ve finished your glass? (It’s possible that there are a handful of you out there.) While the increasing popularity of dry wines (that is, wines that are not sweet) might appear to spell the end of sweet wines, this is not necessarily the case.

To that end, please allow us to provide you with some background information about dessert wine and how it differs from other types of wines. A helpful list of dessert wines, as well as some enticing food combinations, will be provided as part of the event.

What IsDessert Wine?

Dessert wine may be defined as any wine that is consumed during or after dessert in its broadest meaning. Dessert wine, to be more exact, is often sweet, has a distinct taste, and has a higher alcohol concentration. For example, Port, Madeira, Sherry, and late-harvest wines are all examples of late-harvest wines. Traditionnal dessert wines having an alcohol content of more than 15 percent by volume (ABV). Nonetheless, low-alcoholdessert wines with less than 10% alcohol by volume (ABV) are available, such Muscadet, Moscato d’Asti, and Brachetto d’Acqui.

  • In other words, the amount of sugar that is left over after the fermentation process has taken place.
  • A variety of methods were used by winemakers to create essert wines.
  • It might be created from late-harvest grapes that have been allowed to raisinate and increase in sugar content as a result of being kept on the vine for a longer period of time.
  • Alternatively, it may be sweetened by fortification, resulting in the production of fortified wines.
  • While most dessert wines are on the sweeter side, there is a wide range of styles available under the category of dessert wines.
  • To be clear, dessert wines are not merely sweet, one-trick ponies, as you may have previously believed.

What to Look for inDessert Wine

Dessert wines, as previously said, are available in a variety of sweetness levels and are available in both red and white wines. Enjoying these mouthwatering sippers with dessert or as dessert in and of itself is recommended. Furthermore, it’s important to note that dessert wines are designed to be served in little wine glasses, similar to the way you’d sip on a snifter of whiskey or bourbon. (Although we must admit that we are great supporters of single-serve wine bottles that eliminate the need for a glass entirely.) If you desire a sweet dessert wine, you will get a sweet dessert wine.

Keep an eye out for the following descriptors:

Different Types ofDessert Winesand Food Pairings

While there are a plethora of wines that may be enjoyed with dessert, the ones that are featured below are the best examples of the genre. In order to avoid any unpleasant aftertaste when matching wine with sweet dessert, it’s recommended to pick a wine that is sweeter than the dessert itself. According to our enthralling guide on acidity in wine, sugar increases acidity, which is why dry wines taste harsh and sharp when served with sweet meals. With that in mind, here are many varieties of dessert wines, as well as delectable food combinations, that may enhance the flavor and overall experience of your dessert.

Port

Despite the fact that it is best known as a sweet red wine, this fortified wine from Portugal is available in a variety of flavors ranging from deep reds to dry white and dry rosé varieties. Chocolate cake, chocolate truffles, and salted caramel desserts are all wonderful pairings for the sweetly complex redtawny port and ruby port. Serve the white or roséport wines with stone fruit, strawberry angel food cake, or lemon meringue pie to complement the flavors of the wine.

Madeira

Madeirais is a fortified wine produced in Portugal’s Madeirais region, and it is renowned for its nutty, brown sugar, and burned caramel flavors. This amber-hued wine may be enjoyed on its own after a dinner, or paired with sweets like as astoffeepudding, tiramisu, or spicy treats such as chocolate truffles coated with cayenne pepper.

Sauternes

Known for its honeyed aromas of apricot, peach, butterscotch, and caramel, this cherished (and frequently expensive)sweet wine from France’s Sauternais area inBordeaux is much sought after. Sauternesis one of the “noble rot wines,” which include TokajiAszu wine from Hungary and SpätleseRieslings from Germany. It is prepared from grapes that have been damaged by the botrytis cinereafungus. (This fungus, which sounds disgusting, increases the sweetness of grapes while also imparting a honeyed flavor and aromatic quality.) Served with fresh and dried fruit, as well as heavier sweets such as crème brulee, cheesecake, and custards, Sauternes is a fantastic dessert option.

Sherry

This fortified wine comes from the country of Spain. Sherry is often served as an aperitif before a meal; however, why not try it after a hearty dinner when you’re looking to wind down? Fruit sweets like Pedro Ximénez are great accompaniments to crème brulee, vanilla ice cream, dark chocolate anything, or just enjoyed on their own as an after dinner treat.

Riesling

This delicious sparkling wine from Germany is available in a variety of sweetness levels. Its inherent acidity helps to cut through the sweetness of the dish, making it a wonderful companion to a cheese course or cheesecake after dinner. Serve a sweeter Spätlese with citrus-based sweets such as lemon pound cake or lemon cream pie if you have a sweeter Spätlese on hand. Pear tarts and sorbet are also delicious desserts that go together like peanut butter and jelly.

Gewürztraminer

Another rot wine of distinction, the tongue-twisting Gewürztraminer is a sweet, fragrant wine from the Alsace region of France that has a pleasant sweetness to it.

With its lovely floral and lychee overtones, this exquisite white wine pairs perfectly with any dessert that has lychee, pear, or peach as one of the major components, such as ice cream.

Moscato

In addition to being known as Muscat Blanc in its native country of Italy, Moscato is an extremely popular white wine that has built a name for itself owing to the three F’s that best characterize its character: fizzy, fruity, and flowery. This dessert wine is perfect for enjoying on a spring day or a late summer evening. It is also incredibly flexible. You might serve it with poached pears, grilled peaches, fruit tarts, nutty treats such as biscotti, or whatever else you choose.

Ice Wine

Ice wine, also known as Eiswein in German, is a particular sort of wine that is made from grapes that have been frozen while still on the vine. Due to the frigid environment required for the production of this dessert wine, it can only be produced in Germany and Canada. (It’s also one of the reasons why it’s a somewhat expensive wine.) Consider matching the red grape type with chocolate desserts and the white grape variety with blue cheeses and cheesecake if you have the choice between the two.

It’s Time for Dessert in a Glass

Following your education on dessert wines, it’s time to put your newfound knowledge to use in a variety of real-world scenarios. Dessert wines, like any other type of wine, are characterized by a wide range of tastes and characteristics. Despite the fact that there are several “rules” associated with wine consumption, the basic line is that you are free to set your own guidelines. Don’t be afraid to experiment with a bottle of dry sparkling Brut or wonderfully crisp rosé to accompany those funfetti cupcakes you just brought out of the oven.

Who knows what will happen?

That’s the beauty of wine: no matter how you enjoy it, it is one of life’s joys that makes everything else a little bit easier to swallow.

A Beginner’s Guide To Dessert Wine

Non-fortification procedures include the addition of sugar to the wine or the naturally occurring concentration of sugars in the grapes before they are picked, among other possibilities. Unfortified wines are available in a variety of varieties, the most prevalent and widely consumed of which being ice wines and botrytis cinerea wine. Ice Wine is a type of wine that is served chilled. History of Ice Wine – Ice wine (or Eiswein, as it is known in Germany and Austria) is typically produced in wine-producing regions that are subjected to predictable cold periods.

  1. When a cold spell hits, the grapes begin to shrivel and freeze.
  2. Ice wine is particularly popular in Canada and Germany, however it is also produced in the Czech Republic, Hungary, and New Zealand, among other places.
  3. Ice wine is a very sweet, extremely fruity, but also rather acidic wine that is perfect for pairing.
  4. Ice wine is also one of the few wines that may be served with a chocolate dessert, which is rare in the wine world.

Botrytis cinere wine is made from the fungus Botrytis cinere. Botrytis cinerea wine (also known as “Noble Rot” wine) was named after a fungus that kills grapes under particular climatic circumstances, which may surprise some people.

Chicken with sweet wine & garlic

  • 1 free-range chicken, roughly 1.5kg/3lb 5oz (joined into 8 pieces)
  • 4-5 tbsp olive oil
  • 2 shallots, finely diced
  • 200ml sweet wine, such as Sauternes
  • 300ml chicken stock (see below for instructions on how to prepare your own)
  • A sprig each of parsley, thyme and bay tied with thread 200g chestnut mushrooms
  • 1 head garlic
  • 50 g butter
  • 3 rounded tablespoons crème fraîche
  • A squeeze of lemon juice if desired

Method

  • STEP 1Squeeze the flour into a big food storage bag and set it aside. Add the chicken pieces two at a time, shaking vigorously between each addition to coat evenly. In a large skillet, heat 2 tablespoons oil over medium heat. Add a couple pieces of chicken and sear on both sides until thoroughly browned. You’ll need to do this in batches, and you might need a little extra oil or fat to get the job done. Toss the pieces into a large saucepan or flameproof casserole
  • STEP 2Heat 1 tbsp oil in a big skillet over medium heat, then add the shallots and cook until softened but not browned. Allow the wine to bubble for a few minutes, until it has been somewhat reduced. Bring the stock, herb bundle, and seasonings to a boil in a large saucepan. Pour the sauce over the chicken. STEP 3Cover the pan closely and cook for 45 minutes, or until the chicken is tender and the sauce has thickened and decreased
  • STEP 4While the chicken is cooking, split the garlic head into individual cloves and place them in a small pan with enough water to cover. Bring to a boil, then reduce the heat to low and cook for 20-25 minutes, or until the garlic is soft. Drain the water and run it under cold running water to chill it off. STEP 5Heat half of the butter and a splash of oil in a frying skillet over medium heat until melted. Cook the mushrooms over a moderate heat, stirring often, until they are barely softened. Pour into a mixing basin. Remove the pan from the heat and stir in the remaining butter and a splash of oil. Add the garlic and cook, stirring the pan occasionally, until it is lightly browned. Season gently
  • STEP 6In a large mixing bowl, combine the mushrooms and crème fraîche
  • Bring to a boil. After 5 minutes, taste and adjust seasoning, as well as adding a splash of lemon juice if necessary. Transfer the chicken and sauce to a heated dish and scatter with garlic.
See also:  How To Fortify A Dessert Wine Kit
RECIPE TIPS

Once the chicken has been jointed, cut the backbone in half and place it in a pan with the leg and wing tips, 1 carrot, 1 celery stalk, and 1 onion, all roughly chopped. Cook until the bird is done. 1 bay leaf, 1 thyme sprig, a few black peppercorns, and a pinch of salt are all good additions. Bring to a boil, then decrease the heat to low, cover, and cook for 30 minutes. Remove the strainer and put it to use.

Baking With Wine, Dessert Recipes

When I was little, one of my favorite memories of the vineyard was the wine-filled chocolates that my father used to sell at the winery. In addition, many times a year, he would ship down a case of his sparkling wine and a case of Pinot Noir to a firm in California that made chocolates with wine in them. You might be thinking of those cheesy gift boxes that appear around the holidays, loaded with various types of alcohol packaged in plastic-tasting chocolate bottles. You’re not alone. These, on the other hand, were different.

  • Even as a child, I found them to be entertaining!
  • For those searching for inspiration to wow visitors at their next dinner party or just for the ideal dessert to pamper their significant other, here are some really inventive (but yet simple!) dessert recipes to get you started on your culinary journey.
  • Homemade marshmallows are really simple to make, yet they are sometimes disregarded in the dessert industry.
  • I can’t think of a better way to spend my birthday.
  • 2.Hot Chocolate with Red Wine through Wholeheartedly Please allow me to reiterate.
  • Chocolate.
  • Is there anything else I can say?

Serve with the marshmallows mentioned above, which have been dipped in red wine chocolate ganache.

Use a fruity wine like our 2012 Zinfandel to create this dish.

Chocolate truffles and red wine are a frequent dessert match, and they are always a good place to start.

Although the truffles are supposed to be dusted with cocoa powder in the recipe below, I believe they’d be as great with a sprinkling of handmade red wine sea salt instead.

David’s Tableau Vivant (Vivant Tableau) 4.Pavlova with a glass of red wine Cherry Compote is a dessert made with cherries.

However, if you can whip cream and beat eggs in a mixer, then you can create this dessert.” “If you can beat eggs in a mixer, blend sugar and cherries together in a pot with wine, then whip cream on top of it all, then you can make this dessert.” While the red wine cherry compote is undoubtedly the showpiece, it may also be used as a sauce for vanilla bean ice cream or drizzled over freshly baked brownies or blondies to serve as a finishing touch.

  1. After all, who doesn’t enjoy cherry sauce over any dessert, whether it’s served with or without red wine?
  2. Cake made with German Riesling and apples from Foodal The only thing better than this cake for an autumn dessert is a pumpkin dessert recipe (although there are a few.million pumpkin dessert recipes floating around out there that are also extremely fall-inspired).
  3. Is there no German Riesling on hand?
  4. When paired with our 2015 Pinot Gris, this cake would be really delicious.
  5. Simple white cake covered with berries has a way of making my heart sing, and this is one of those cakes.
  6. Or perhaps it’s a simple dessert that’s light enough to be eaten without the need to be transported home, yet sweet and gratifying enough to make you feel like you’ve really indulged in a sweet treat.
  7. When fresh berries aren’t in season, I’m sure a wine-infused berry compote made from (gasp!) frozen berries would be just as tasty in the interim.

How adorable are those little creatures?

With the greatest characteristics of your favorite red wine, this light and fluffy chocolate cake is a treat.

So, tell us, what dessert dish would you make with wine as an ingredient the next time you pull out the flour and sugar?

Are you looking for something else?

Maija Teppola, the youngest child of Laurel Ridge founders David and Susan Teppola, is in charge of the company’s social media.

She is the voice of LR’s social media accounts, including Facebook, Instagram, and the company blog. When she’s not working for the winery, you can find her teaching yoga or experimenting with her kombucha concoctions in the kitchen of her home.

Delicious Dessert Wines for Dessert Week

It’s dessert week here at The Kitchn. Dessert wines are often over-looked, as many of us don’t bother with wine if we are having dessert, or find the challenge of pairing too complicated — but few simple guidelines should make it a fun exercise!

How to Choose Dessert Wines

First and foremost, let us return to the golden rule of wine matching with desserts: the wine should be sweeter than the dessert. Second, the taste strength of the dessert should be matched with the flavor intensity of the accompanying wine. The flowery fragrant, delicious sweet wine that goes with a delicate fruit pavlova, such asMoscato d’Asti, German Auslese Riesling, or even Muscat de Beaumes de Venise, is essential. A rich chocolate pudding, on the other hand, might pair well with a Banyuls, Malmsey Madeira, or LBV Port.

One of the world’s sweetest wines, PX (Pedro Ximénez) is the first on the list.

There’s no need for even a glass of water!

Indulge in a little extra pleasure by soaking some golden raisins in PX overnight.

Wine botrytis, sometimes known as “good rot,” is a fungus that infects grapes with thin skin and causes them to shrivel.

Sauternes from Bordeaux, Tokaji Aszu from Hungary, Quarts de Chaume from the Loire, as well as the extremely uncommon and costly Beerenauslese (BA) and Trockenneerenauslese (TBA) wines from Germany or Austria, are all examples of this category.

Vin Doux Naturel (VDN) is another type of sweet wine that is produced naturally.

Muscat grapes are used most frequently in the production of white VDN wines.

Muscat VDN wines match very well with fruit-based desserts such as flans and tarts.

In terms of red VDNs, Banyuls and Maury are arguably the two most well-known.

They are among the few wines that match wonderfully with chocolate or mocha desserts because of their sweetness.

While it has a flavor that is somewhat akin to ‘noble’ rot’ wines, it is considerably distinct.

The sugars and tastes are concentrated when they are frozen.

Port, Madeira, Sherry, and Rutherglen are examples of fortified wines.

Fortified wines are wines that have been spiked with a spirit alcohol to make them more drinkable.

When it comes to sherrywines, the fermentation is done in the traditional manner, and the wine is sweetened by adding some PX after the fermentation is finished.

Port wines are available in a variety of types that may be paired with a variety of desserts.

The desserts that go well with ruby ports are those that are rich in taste, such as chocolate mousse or black forest gateau.

The sweetness of sweet sparkling wines pairs well with lighter sweets.

When it comes to dessert wines, the list of alternatives is virtually limitless.

Do you have a favorite dessert wine that you enjoy drinking?

$10– This is a perennial favorite, even among those who do not care for wine.

Another advantage is that it seldom exceeds 6 percent alcohol by volume.

Especially delicious when served with light fruity desserts, meringues, or sorbet.

Extremely fruity and berry-forward tastes that combine nicely with fruit desserts and fruit-flavored ice cream.

Muscat Canelli grapes are used to make this wine.

The best pairing for this wine is a lighter dessert such as a tangerine cheesecake.

The sweetness is countered by a strong acidity.

Prum, J.J.

Auslese and Mosel are two types of wine.

Aromas and tastes of honeyed stone fruit, slate, and fresh lilac are subtle and elegant.

It pairs well with fruit-based sweets and lighter desserts like pannacotta.

Orange marmalade, honey, floral notes, apricot, and a lovely earthy richness are all present in this fragrance.

Alternatively, serve it with poached figs or a glazed peach or apricot pie for a special treat.

Botrytized wine is a type of wine that has been botrytized.

For a wine that is so delicate, the structure is incredible.

The combination of summer fruit tarts and summer fruit pudding is fantastic.

$30 (500 mL)– $32 (500 mL).

2005 Chateau La Rame, Ste.-Croix-du-Mont, $17 / half bottle– Ste.-Croix-du-Mont is a commune in the same region as Sauternes.

Icewine2005 Pacific Rim Riesling, Vin de Glacière – 2005 Pacific Rim Riesling, Vin de Glacière – 2005 (half bottle) a Riesling icewine that costs $19 a bottle Flavors of orange, peach, and flowers.

Jackson Triggs Vidal Ice Wine, from Ontario, Canada, is a delicious treat.

Excellent value for money.

Sunshine in a bottle!

Muscat, California, $23– Made from Orange Muscat grapes, this wine is a favorite of many.

Traditionally, trifle is my favorite dessert to pair with, but apple pie, flan, pavlova, and open fruit tarts are also excellent choices.

Rosy aromas and tastes, as well as luscious red and black berries, permeate this wine.

Chocolate raspberry tart, Black Forest Gateau, or Blueberry ice cream are all suggested desserts.

$32– Toffee, macerating red fruit, sweet spice, and earthy aromas combine in this complex blend.

Emma’s red velvet cupcakes come to mind when I think of this.

is an abbreviation that denotes the youngest wine in the blend must be at least 30 years old.

Raisins, prunes, toffee, almonds, citrus peel, spice, caramel, and the list goes on and on.

It can be served on its own, poured over ice cream, or paired with really rich dishes.

Rosamund Rosenblum Désirée Chocolate Dessert Wine (375ml) $15– A fortified port-style wine created from a mix of Zinfandel, Syrah, and Touriga Nacional grapes.

Excellent with treats that contain chocolate.

The 20 Yr.

– This is a sophisticated wine that has been aged for more than 20 years, and it has a lot nicer texture as well as more woody flavors.

Have a good time pairing some of these sweet wines with your favorite sweet treats.

She possesses a Diploma in Wine and Spirits from the Wine and Spirits Education Trust (WSET), and she is a candidate for the Master of Wine Program at the University of California at Davis.

Contributor In addition to being a wine educator and consultant, Mary Gorman-McAdams, MW (Master of Wine), is a freelance writer and writer for hire. As a result of this recognition, she was named Dame Chevalier de L’Ordre des Coteaux de Champagne in 2012.

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