9 Ways to Enjoy Raspberries & Wine
Featured image courtesy of Anto Meneghini / UnsplashStart image courtesy of Anto Meneghini / UnsplashAre you looking for a way to improve on nature’s sweet, the raspberry? All that’s left to do is add wine, of course. To celebrate the addictively sweet and tart berry, which is now reaching its peak season, we gathered top wine and raspberry pairing suggestions from sommeliers and included some delicious berry-inspired cocktails and food recipes as well.— Alexis KormanPhoto by Glen Carrie / UnsplashExpert:Bill Parker, beverage and bar manager,at Lon’s The Hermosa Inn, Paradise Valley, ArizonaWine:Soter Vineyards’s Mineral Springs 2009 Brut Rosé, “This rosé from Oregon is crisp and invigorating, with vivid red berry notes on the nose that burst forth from the glass immediately away.” Gianni Cionchi, beverage director, FISHTAG, New York City, explains why this meal works: “Raspberries are a hot summer snack that is best eaten cold,” he says.
“Vinicola del Sannio 2014 Falanghina, Beneventano, Italy, has a creamy texture and a lingering finish that is ideal for this dish.” Expert: Katherine Stephens, sommelier, Beckett’s Table, PhoenixWine:Domaine Tempier 2012 Bandol RoséWhy it works: “A classic rosé from the Bandol region in the south of France that is lively and expressive with hints of strawberry and raspberry.” Wine:Domaine Tempier 2012 Bandol RoséWhy it works: “A classic rosé from the Bandol region in the south of France that is lively and expressive with hints of strawberry Expert: Jordan Lari, manager/sommelier, The Gander, New York CityWine: Clos du Tue-Boeuf ‘Vin Rosé’ 2013 Rosé, Loire ValleyWhat to serve with it: “I’ve done a smoked duck speck dish with melted leeks and a thyme-raspberry corn muffin, served cold like a crostino, as a canapé,” says Lari.
“Rasp Expert: Kyle Cardin, beverage manager, TAO Asian Bistro and LAVO Italian Restaurant, Las VegasWine: Cherry Pie 2011 Pinot Noir, Napa ValleyWhy it works:”This is one of the more recent additions to both the TAO and LAVO wine lists here in Las Vegas, and it has quickly become a favorite amongst our staff and our guests.” Expert:Kyle Cardin, beverage manager, TAO Asian Bistro and LAVO Italian Restaurant, Las VegasWine: Cherry Pie 2011 Pinot Noir, Photo by Lauren King / GettyRecipe provided by Chris Benton, head bartender at Le Foret in New Orleans.
“The smooth, balanced flavor profile of Cherry Pie nicely balances the flavors of a meal like robiola cheese, spinach, and raspberry salad with candied walnuts.” The following ingredients were used to create this boozy and refreshing cocktail to sip while cooling down during the hot summer months:7 fresh raspberries2 ounces Silver Bayou Rum1 ounce fresh lime juice12 ounce simple syrup1 bar spoon of Mandarine Napoléon liqueur1 bar spoon of Benedictine liqueurLime wheelLightly muddle 4 raspberries in a cocktail shaker filled with ice.
Combine the rum, lime juice, syrup, and liqueurs in a mixing bowl.
Garnish with a lime wheel and three fresh raspberries.Photo courtesy of Spiegel Stefan / GettyRecipe courtesy of Domaine de Canton Ginger Liqueur”Raspberries are wonderful to work with in cocktails because they add instant flavor and acidity, and they break down really quickly in the shaker,” says Simon Ford, co-founder of The 86 Co., a bartender-driven spirits company.
- Pour into an old-fashioned glass filled with crushed ice and serve immediately.
- In this version of a Southern favorite, chicken and waffles, Trace incorporates raspberries, which have a tendency to become bitter when cooked.
- While the oil is heating, combine the flour, onion, salt, and pepper in a big mixing bowl.
- Remove the quail breasts from the buttermilk marinade one at a time and place them in the flour mixture, pushing down on them to coat them on all sides.
- Continually add quail to the heated oil and fry until golden brown, turning once.Add quail to the hot oil and fry until golden brown, turning once (approximately 2 minutes per side).
- While the chicken is still hot, season with Creole spice to taste.
- Then, using the edge of a knife, gently break the quail eggs and carefully slip them into the heated oil.
- Cook the mixture over medium heat until it has nearly reduced to half its original volume.
- To serve, lay two quail breasts on each dish and drain the syrup through a fine mesh strainer (this should give roughly 3 1/4 cup of syrup).
- Serve with a drizzle of raspberry cane syrup.
- Pair it with: Yannick Amirault’s Les Quartiers 2010 Bourgueil from the Loire Valley, according to John Henson, the wine man (yep, that is his real position) at Brennan’s of Houston, is a good match for the quail and raspberry dish on the menu.
The flavors of raspberries, sour cherries, mushroom, flowers, and black peppers combine to create an elegantly balanced wine that is a natural pairing for this dish.Photo by Ram Ho / UnsplashRecipe courtesy Laurent Branlard, executive pastry chef,bluezooat the Walt Disney World Swan and Dolphin Hotel, Orlando, FloridaYou don’t have to be an award-winning pastry chef in order to create an artful, raspberry-focused dessert (though this recipe was inspired by an intricate recipe from two-time world pastry champion Branlard).
Home chefs can impress guests at a summertime soiree by baking fresh cookies, then substituting store-bought ingredients and pairing them with the right wine to bring out the fresh flavors of the fruit.6 sable cookies, recipe to follow6 tablespoons raspberry jam1 pint fresh raspberries, washed and patted dry1 package small marshmallows1 cup raspberry sauce, recipe to follow6 scoops vanilla ice cream Then, using the paddle attachment, slowly add the flour and baking powder, scraping the sides of the bowl as you go, until a dough is formed.
- Wrap the dough in plastic wrap and place it in the refrigerator overnight to ensure that all of the ingredients are completely mixed.
- Bake the cookies on a greased baking sheet at 350 degrees for approximately 15 minutes, or until golden brown.
- This recipe makes approximately 10 cookies.
- In a medium-sized saucepot, bring the raspberry purée to a boil while whisking in the cornstarch.
- This will help to slightly thicken the sauce.
- To assemble each raspberry tart, start by placing 1 sable cookie on each plate as the basis.
- Fill raspberries with raspberry jam, then arrange the jam-filled raspberries on top of the biscuit.
- Place marshmallows between the raspberries.
According to Porcellini, “starting with the first note of dried flowers and chamomile and progressing through white-fleshed peaches, dried apricots, honey, and spicy herbs, this dessert wine pairs perfectly with baked delicacies like this raspberry pie.”
- The Perfect Raspberry and Wine Pairings
- 1 and 2. The Bayou Berry Daiquiri is the third drink behind the bar
- The Ginger Berry Cobbler is the fourth drink behind the bar. Chef 5’s creations include Buttermilk-Fried Quail with Raspberry Cane Syrup and Raspberry Tart. Chef 6’s creations include Raspberry Tart and Raspberry Tart.
Raspberry Sparkling Wine Cocktail
It is possible that this content contains affiliate links. My disclosure policy may be found here. A simple yet wonderful drink is created by combining delicious raspberry wine with sparkling white wine and garnishing it with fresh raspberries. Serve this Raspberry Sparkling Wine Cocktail to your visitors and you’ll be sure to leave a lasting impression. Prepare this delicious Raspberry Sparkling Wine Cocktail for a special occasion, a romantic meal for two, or a relaxing evening in front of the TV while watching Netflix.
- It is a wonderfully delectable and visually appealing treat.
- Recently, I went on a local wine tour with a buddy to Lulu Island, where I sampled their blueberry wine and raspberry wine, among other things.
- For the record, I paid for my own admission to the tour and purchased the wines; this piece is not sponsored in any manner.) TheLulu Island Raspberry Wine, which I used in this drink, is not as sweet as theLulu Island Blueberry Wine, which I used in another cocktail.
- Lulu Island’s blueberry wine, on the other hand, is medium-sweet, with a sweetness rating of 4 and an alcohol concentration of 12.5.
- In addition to the off-dry white sparkling wine, Bubble Boat Brut, from Stoneboat Vineyards in the Okanagan Valley of British Columbia, I used it to make this cocktail.
- If you don’t have any raspberry wine on hand, you might substitute any other fruit wine or a fruit liquor in place of it.
- Costco occasionally has great organic vegetables available.
- Prepare the raspberries for this drink ahead of time by washing them and placing 2-4, depending on their size, in the bottom of a champagne glass.
- Finish with a refreshing glass of sparkling white wine.
- 1 part chilled strawberry wine
- 2 parts chilled white sparkling wine
- 4 raspberries
- 1 sprig mint
- 1 part chilled white sparkling wine
- Raspberries should be washed. To the bottom of a champagne glass, place approximately 3 raspberries, depending on their size
- Pour in champagne. Fill the glass up to one-third of the way with cold raspberry wine, and serve immediately. Fill the glass to the brim with chilled sparkling white wine to finish
- Serve as soon as possible
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Janice Croze, co-founder of 5 Minutes for Mom, wrote and shot this post.
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More Cocktails You’ll Love
How to Make a Martini– Learn all you need to know about making dry or dirty martinis.How to Make a Caesar. also known as a Canadian Bloody MaryJanice is a co-founder of 5 Minutes For Mom, a website dedicated to helping working moms find time for themselves. She’s been working online since 2003 and is grateful for the variety of social media, writing, and photographic opportunities that come her her.
PHILJuly 25, 2016Thank you very much, Nancy. I’m feeling much better now. PHILJuly 25, 2016Is it true that no one loves my Sauternes concept? Pricing is a tad high, but it’s a one-time deal. Everybody wants their ideas to be well-liked, including Little Boy Blue, er, I mean Phil. However, the absence of comments does not imply that the author is disliked. So, for the record, Sauternes is a delicious dessert wine that, despite its high price, is well worth the investment. Alternatively, they can be baked WITH them (see Alice Waters’ recipe for Olive Oil Sauternes Cake: Due to the fact that it is a custard, I would choose an excellent aged Port wine rather than one that is tawny.
- I’m thinking about giving Moscato d’Asti a go.
- If you can locate a Spätlese Riesling, that might be a wonderful option as well.
- Alternatively, although I’m not sure how “acceptable” this suggestion would be, I may try mixing raspberry liqueur with sparkling wine to make something along the lines of a Kir royale.
- If they aren’t your cup of tea, or if you’re looking for additional inspiration, check out this entertaining chart:
Voted the Best Reply!
It is clearly not a dry Champagne. Try a demi-sec instead. CV and those who agreed with the recommendation of demi-sec champagne are thanked. The dry champagne was recommended both to enhance the fruit and to balance off the (large) amount of sugar in the raspberry custard. Why do you state that demi-sec is clearly not dry, but that you do suggest it instead? I’m interested in learning/understanding more. I would not serve a dry Champagne with a dessert since the sweetness of the dessert would make the Champagne taste sour due to the sugar in the dessert.
Thank you for taking the time to explain.
It would be really beneficial to taste the flavors side by side in order to comprehend how they impact one another.
I believe you could receive the same education for less money by just tasting a decent dry white wine with something sweet instead! Once again, Maedel and Margie. Once again, thank you for the less expensive taste test suggestion.
Winexpert Apres Chocolate Raspberry Dessert Wine Kit
Dessert Wine with Chocolate and Raspberry Topping Until further notice, Apres is glad to inform that you may prepare and taste a delightfully delicious dessert wine for a limited time only. Consume the traditional flavor of Chocolate Raspberry, which features notes of warm cherries and plums, as well as the sharp zing of vivid raspberry and decadent dark chocolate, in one mouthful. This is the flavor you’ve come to know and love, and it has not altered in the new Après line. This wine is delicious on its own or with any dessert; try it with toasted almonds or shortbread for a special treat.
Sweetness:Sweet Body: Full 17.5 percent by volume of alcoholic beverages When it is shared with family and friends, it will warm the hearts and palates of all of those who attend your gathering.
This package yields 3.11 gallons of finished wine from a 2.11 gallon starter.
Many individuals purchase two dessert wine kits and use them to brew a total of six gallons of dessert wine, saving themselves the money and storage space of additional equipment.
A Bottle Full of Raspberries – Article
Photos, with the exception of those noted: Amy Albert’s full name is Amy Albert. Whenever I think about fruit wines, I can’t help but think of cough syrup: thick, syrupy, and sweet to the point of being crushing. A welcome exception, though, is Chaucer’s hand-crafted raspberry wine from Bargetto, a tiny family winery in Soquel, California, which is made with locally grown raspberries. With a flavor that reminds you of fresh raspberries, this wine is less sweet than other dessert wines and has a pleasant, dry finish.
- Serve it over chocolate soufflé (or any other chocolate dish) or pour it over vanilla ice cream for a delicious treat.
- The Bargetto family picks raspberries throughout a number of growth cycles and quickly freezes them before combining them into large loads for transportation.
- However, because raspberries do not contain enough sugar to develop into alcohol, winemaker Michael Sones adds sugar to the raspberry must before allowing spontaneous fermentation to take place in stainless-steel fermentation tanks.
- The wine, which is not fortified, contains just 10.5 percent alcohol and should be served within a few hours of bottling to ensure maximum freshness.
- Winemaker Michael Sones adds sugar to the raspberry must in order to speed up the fermentation process.
Following the measurement of the sugar level using a hydrometer, Michael smells and tastes the must to gain a feel of the fruit and acid balance in the must. After the fruit must has been injected into the tanks, assistant winemaker Eleni Papadakis adds yeast to kickstart the fermentation process.
Dessert Wine and Raspberry Tiramisu
Due to the fact that ladyfingers are steeped in an espresso mixture before being piled together with rich cream and additional ladyfingers, a typical tiramisu is considered a “pick me up.” Although this is not your conventional tiramisu, it is still a delicious way to cap a dinner – especially if you are celebrating a particularly festive event like Christmas. My Dessert Wine and Raspberry Tiramisu is created by dipping ladyfingers in a sweet dessert wine to infuse them with flavor before baking them in the oven.
- Dessert that looks and tastes like it belongs on a special occasion table is what this recipe is all about.
- If you don’t normally drink sweet dessert wines, you’ll want to look for something that isn’t too pricey but still tastes good.
- Red dessert wines include port and port-style wines.
- Because these sweet white wines frequently have flavors of apples, pears, apricots, and honey, the fresh raspberries in the tiramisu provide a burst of acidity that contrasts beautifully with the sweetness of the wine.
- Overall, it’s a delightful change of pace from the tastes found in a typical tiramisu – as well as a delectable new way to savor a dessert wine.
- The only significant difference is that they may leak a small amount of juice into the cream, turning part of it a light pink hue when you spread it onto the baking dish.
- Alternatively, it might be prepared just a few hours before it is to be served.
8 ounces of softened cream cheese Mascarpone cheese, softened to 8 ounces 1/2 cup confectioners’ sugar is used in this recipe.
In a separate large mixing bowl, whisk the whipping cream until firm peaks form.
Remove a 9-by-13-inch baking dish from the oven to begin assembling the tiramisu.
Each ladyfinger should be dipped into the dessert wine for 3-5 seconds, twisting it to ensure that it is uniformly coated.
Place the ladyfingers in a uniform layer in the baking dish that has been prepared.
Spread half of the cream mixture over the ladyfingers and raspberries, ensuring sure the cream reaches all the way to the sides of the pan.
Proceed with the remaining ladyfingers, raspberries, and cream until all of the ingredients are used.
Refrigerate for at least 2 hours, if not overnight, until the mixture is solid. Before serving, dust the dish with confectioners’ sugar and top with more raspberries, if you so wish. This recipe serves 15.
Red Wine Raspberry Sauce
Those of you who missed it over the weekend may find the recipe for the Red Wine Raspberry Sauce that goes with the Dark Chocolate Red Wine Cake here. Because the sauce is so adaptable and can be used on so many different foods, I decided it deserved its own place on the menu. In addition, I want to demonstrate what you can accomplish with it! Let’s speak about the wonderful things that this Red Wine Raspberry Sauce has been utilized to create with this particular batch. We’ve used it to make plain and raspberry pancakes, among other things.
- Ice cream is a delicious treat.
- I used it in a spinach salad the other day and it was delicious.
- We barely have a little quantity left before I have to cook up some more, and we intend to serve it with steaks and grilled vegetables for dinner tonight.
- What would you put it to use for?
Uses for Red Wine Raspberry Sauce:
- Drizzled over cakes (such as this one), pancakes, waffles, and french toast are among of the ways to use it. Drizzle over the tops of the cupcakes. Toss the glaze over the pound cake. In addition to meat and seafood main courses (poultry, shellfish, beef), Add to shakes, smoothies, and malts for a refreshing treat. Toss in some fruit
- Use it as a salad dressing, for example. Grilled veggies are tossed with the dressing or drizzled with it. In hot beverages, for example. (My daughter appreciated it blended into a cup of hot chocolate, and I tried it in a cup of coffee. )
Other than that, what would you do with this wonderful Red Wine Raspberry Sauce?
- Fresh raspberries
- 3/4 – 1 cup sugar, to taste
- 1 teaspoon fresh lemon juice
- 2 teaspoons Gallo Family Cabernet Sauvignon or red wine of choice
- 2 containers fresh raspberries
- Using a small saucepan, combine the raspberries and the sugar, pounding the raspberries a little bit. Bring to a boil, then reduce the heat to a low simmer, and stir in the lemon juice. Continue to cook for 3 minutes after which you may add the Gallo Family Cabernet Sauvignon or any red wine of your choice. 1 minute after that, reduce the heat to low. Maintain freshness in airtight containers (we use mason jars) for up to 1 week.
Simple Dessert and Wine Pairings With Chart
Karen Frazier contributed to this report. Karen is a wine, drink, and cuisine aficionado who enjoys traveling. She has a California Wine Appellation Specialist credential from the San Francisco wine school, as well as a Bar Smarts mixology certificate, and she works as a bartender for charity events. Specialist in the Appellations of California Wine (CWAS) In order for LoveToKnow to be a participant in affiliate relationships, it is possible that a portion of purchases from links on this page will be paid to it.
Our editorial content is not influenced by these relationships in any way.
A solid combination brings out the flavors of both the wine and the dessert to their full potential.
Raspberry, strawberry, and other berry wines are produced by a large number of wineries. These wines pair wonderfully with dark chocolate treats because they have a traditional taste profile. Chocolate and berries mix together like peanut butter and jelly, and the sweetness of the wine wonderfully balances the sharpness of the chocolate.
When combined with dark chocolate, Ruby Port offers a deep, rich, dark fruit flavor that is unbeatable.
As a matter of fact, it’s a fantastic traditional combination that’s definitely worth trying since it successfully balances the bitterness of dark chocolate with the sweetness of dark fruit.
Although it may seem like a no-brainer, chocolate and chocolate go together like peanut butter and jelly. Creamy chocolate wines, such as Chocovine, have a mild, milk chocolate flavor with a warmth that is nearly like a fortified wine in taste and texture. These smooth, creamy wines pair well with dark chocolate because they temper the intensity of the chocolate’s flavor while yet providing similar flavor characteristics.
Big, rich, fruit-forward notes that taste like berries and jam are commonly found in this powerful, spicy red from Australia that is also dry and peppery. While the Shiraz is dry, the fruit notes of the dessert pair beautifully with the dark chocolate, and the tannins help to cut through the fattiness of the dish. The dryness of the wine also helps to balance the sweetness of the chocolate, while the flavors of the jam help to soften any bitterness.
Wines With Crème Brûlée and Vanilla-Flavored Desserts
With its rich, creamy vanilla custard and caramelized sugar topping, this dessert is the perfect way to cap off a dinner. Pairing it with a dessert wine enhances the flavor of the meal even further.
Sauternes or Barsac
Traditionally, crème brûlée is served with sweet white wine from the Bordeaux area, which is the most traditional wine combination. Both Sauternes and Barsac wines are produced from grapes that have been infected with botrytis cinera, which is found in Sémillon, Sauvignon Blanc, and Muscadelle. The presence of this fungus adds layers of complexity to the wines, and the lateness of the harvest results in a high residual sugar level in the finished product. A luscious, sweet wine with tropical aromas and a great, balanced acidity is produced as a consequence, which is well complemented by the vanilla custard.
This white variety has a subtle sweetness to it that makes it enjoyable. Apricots and almonds are typical tastes found in Moscato wines, and they pair well with the rich vanilla custard in this dessert. In addition, pairing a Moscato with crème brûlée helps to balance out the richness of the custard since, while it has a modest sweetness, it is not overpoweringly sweet like other dessert wines.
This German dry whitemay seem like an odd pairing with a thick crème brûlée at first glance, but when you consider the wine’s taste and balance, it makes perfect sense. Gewürztraminer is a dry, spicy wine with a pleasant acidity that pairs well with food. The acidity of the wine helps to cut through the fat of the custard, and the dryness of the wine serves to temper the sweetness of the dessert. In this dessert, the delicate vanilla notes of the crème brûlée are complemented by the spiciness of the Gewürztraminer.
Pairing Wine With Apple Pie and Apple or Pear Desserts
Apple pies are a delicious combination of sweetness and spice. The majority of the time, wines that match well with apple pie will also pair well with other apple desserts, such as apple brown Betty (also known as apple crisp) and baked apples.
It is possible to find Riesling from Germany with varying degrees of dryness and sweetness. The three finest apple dessert combinations are Kabinett, Spätlese, and Auslese, which are listed in order of sweetness from least sweet to most sweet. Riesling has a strong level of acidity, which helps it to cut through the sweetness of the pie perfectly. A subtle spicy flavor that fits well with the pie ingredients is also present in this mixture. Finally, the taste profile of Riesling is generally dominated by apples, pears, and other tree fruits, and the flavor of apples is a good match for the flavor of the wine.
If you want a wine with less sweetness to balance the sugar in the pie, a Kabinett is a good choice for you. Auslese is the wine you pick if you want a lot of sweetness in your wine.
Prosecco is a mildly bubbly Italian wine that is comparable to Champagne in taste and appearance. Prosecco is available at a variety of sweetness levels. To counteract the richness of the pie, go for an off-dry Prosecco that is gently sweet but not overpowering in its sweetness. Apple pie is made with crisp and acidic Prosecco, which pairs perfectly with the acidity of the apples used in the pie.
This Italian white wine has a subtle fizz and a mild sweetness, making it a refreshing summer drink. It also includes pleasant fruit flavors such as apples and pears, which makes it a fantastic match for an apple pie dessert. Despite the fact that Moscato d’Asti is slightly sweet, it is not overbearing, so you will not be putting extremely sweet on top of super sweet in your dessert.
Lemon Meringue Pie and Citrus Curd Wine Pairing
Because lemon sweets, such as lemon meringue pie, are naturally acidic, they can be paired with wines that are rather sweet in comparison.
Ice wines are prepared from white wine grapes that have been harvested after the first frost has occurred, allowing the sugars to become more concentrated. Ice wines become delectably sweet as a result of this. This sweetness helps to temper the acidity of lemon sweets, resulting in a wonderful and satisfying match.
Late Harvest Whites
Grapes picked late in the season are used to make late harvest white wines, which are delicious. As a result, the wines tend to have a low alcohol content but a high concentration of residual sugar. The sweetness of these wines ranges from mildly sweet to extremely sweet. Consider a late-harvest Viognier or Chardonnay, which tend to have zesty qualities that will pair nicely with the lemon taste profile.
A dryChampagneor sparkling wine will also go well with a lemon meringue pie, as will a dessert wine. As with the crust’s characteristics, the biscuity notes of Champagne are a good complement for the meringue’s toasty flavor. Finally, Champagne has a tendency to be dry, which will help to balance the sweetness of the dessert.
Pumpkin Pie and Warm Spice Desserts Wine Pairing
Pumpkin pie and other pumpkin sweets tend to be sweet, creamy, and spicy, with a hint of cinnamon and clove. Numerous wines mix nicely with these characteristics, counterbalancing the creaminess and enhancing the spice notes.
Tawny Port is distinguished by its golden hue and its warm, rich taste. Although the fortified wine is often sweet, it also has delicious caramel and spice tastes that go nicely with the pumpkin and spices. The strong alcohol content of the pumpkin custard helps to balance out the creaminess of the custard.
Australian Dessert Muscat
This is a fortified wine that is comparable to a tawny Port in taste and appearance. It boasts a delicious combination of sweet and spicy aromas, as well as a pleasing golden appearance. Wine drinkers frequently describe the tastes of this wine as toasty, raisiny, or toffee-like. Pumpkin pie benefits from the combination of these warm tastes and the warm spices.
This fortified wine from Portugal is available in a variety of sweetness levels, ranging from dry to sweet. Choose a sweet or semi-sweet Madeira to combine with your pumpkin dish, depending on your preference.
Among the many characteristics found in Madeirate are smoky, peppery, and nutty, all of which complement the flavor of pumpkin. The high alcohol concentration also serves to perfectly complement the rich, creamy custard.
Hungarian Tokaji has rainy notes that go well with the spiciness of pumpkin pie and other sweets with a similar flavor profile. Dessert wine has a pleasant sweetness to it that goes well with the spice in the pie.
Tiramisu and Mocha Dessert Wine Pairings
Many wines will pair well with tiramisu and other sweets with a coffee flavoring. Coffee is a taste that combines nicely with a variety of flavor characteristics, according to the experts.
The color of this sweet Italian dessert wine has a lovely golden hue. It has a nutty flavor, similar to that of hazelnuts, with a hint of sweetness. Nuts and coffee go together like peanut butter and jelly, so a glass of Vin Santo will go a long way in balancing out the coffee flavor of the tiramisu.
Cream Sherry is a sweet fortified wine with a chocolate hue that is made from grapes. In tiramisu, it has a nutty flavor with a hint of sweetness, which helps to balance out the harshness of the coffee components in the dessert.
The color of this fortified wine is a rich maroon, and it has a subtle sweetness to it. Ruby Port is known for being fruit driven, with tastes of berries dominating the aromas and sensations. It also has slight notes of nutmeg in the background. The aromas of berries and nuts are a fantastic compliment to the flavors of coffee and espresso.
Whatever the dessert (summer pudding or raspberry pie), berry desserts pair nicely with a wide range of wines that enhance their tastes and textures.
Rosé wine is available in a variety of styles, from dry to sweet, and it has delicate floral and berry flavors that go well with berry sweets. If you’re serving sugary sweets, a drier rosé will help to balance out the sweetness.
In the Rhône Valley, there is a sweet fortified wine called Muscat-de-Beaumes-de-Venise. It features sweet, honeyed, and citrus aromas that pair nicely with berries and berry desserts of all types and varieties.
Cava, a Spanish sparkling wine, may be either dry or sweet, and both are excellent pairings with berries. Choose drier rosé wines to pair with sweeter sweets and sweeter rosé wines to pair with less sweet desserts to create a sense of balance and contrast in your meal.
Wine and Dessert Pairing Chart
The following chart outlines several excellent wines to pair with desserts, as well as a recommendation or two of specific wines for each type of dessert.
Matching Wine and Dessert
While the options above might serve as a starting point, there are no hard and fast rules when it comes to combining wines and sweets. Pair your favorite wines with your favorite treats. Look for tastes that complement one another and wines that will assist you in achieving the amount of sweetness you seek, and you’ll end up with a delectable match. LoveToKnow Media was founded in the year 2022. All intellectual property rights are retained.
Samson Estates NV Framboise Raspberry Dessert Wine Puget Sound USA Wine Review
After-dinner elixirs such as fortified wines have been a staple of the American wine business since its origin, and they continue to be popular today. Because the signing of the Declaration of Independence was celebrated with a round of Madeira, the early American fondness for fortified wines is widely documented in the historical record. It, along with port and sherry, was the favourite drink of the Eastern elite far into the twentieth century, according to historical records. It was only logical that the local industry would endeavor to be competitive in this market segment.
- Port, on the other hand, has fared well.
- Port-style wines are being produced in places other than California.
- A little residual sugar may hide a lot of faults, as the adage goes, but Missouri ports of growers such as Stone Hill and Mount Pleasant genuinely stand on their own and have shown to be just as consistently competent as their California counterparts.
- The most prevalent fortified wines are port and sherry, which have an alcoholic content ranging from 17 percent to 20 percent, which is greater than that of a typical table wine, which has an alcoholic content ranging from 13 percent to 14.5 percent.
- However, the length of time depends on the kind of wine produced, since certain ports and sherries are light and should be consumed within a few years of their release.
Rich cheeses, particularly blue cheese, as well as walnuts, go well with port. Tomato soup or cream soup are wonderful matches for dry sherries, whilst an almond pie or a simple honey pound cake are ideal matches for sweeter sherries. Alternatively, simply enjoy these wines on their own.
Red Wine-Raspberry Sorbet
If you don’t believe in the adage that the total is greater than the sum of its parts, this simple yet wonderfully delicious sorbet will convince you that it may be true. This sorbet is one of my all-time favorites.
This recipe yields around 1 pint (1 liter) 1 cup of oats (200 g) sugar 3/4 cup (180 mL) distilled water 1 bottle of wine (750 ml) Merlot, Zinfandel, or Beaujolais are examples of fruity red wines. 3 cups (equivalent to 400 g) raspberries
Bring the sugar, water, and red wine to a boil in a medium saucepan, stirring constantly, for 1 minute, or until the sugar is completely dissolved. Remove the pan from the heat and stir in the raspberries until well combined. Cover with a clean cloth and let aside for 1 hour.
Using a rubber spatula, press the berries through a mesh strainer placed over a medium-sized mixing bowl or put the mixture through a food mill equipped with a fine disk into a medium-sized mixing bowl to purée the berries and remove the seeds. Cover with plastic wrap and place in the refrigerator until well cooled.
Follow the manufacturer’s directions while freezing in an ice cream machine.
Use rosé wine instead of red wine to make a sorbet that has a lighter flavor. Tip: You may use frozen raspberries for fresh raspberries in this recipe. If the berries are frozen, there’s no need to defrost them before putting them in the hot wine. Adapted with permission from Ready for Dessert: My Favorite Recipesby Susanna Clark David Lebovitz owns the copyright to this image. Ten Speed Press, a part of Random House, Inc., is the publisher of this book.