How to Pair Wine With Savory and Sweet Coconut Dishes
Besides being a delicious cream pie filling, coconut may be used to produce food and water as well as timber, cloth, and shelter. Despite this, most of us have just scratched the surface of what it can do beyond desserts. Coconut milk, which is produced from the meat of the coconut and is rich in oil, is widely utilized in Southeast Asian, Caribbean, and some South American cuisines. It’s a fantastic tool for adding flavor to vegetable soups, steaming seafood, and braising greens. Unsweetened shredded coconut, which is widely accessible, may make an intriguing addition to salads, cereals, streusel toppings, and chutneys, among other things.
Coconut may be used to make a delicious cream pie as well as food, water, wood, cloth, and shelter. Despite this, most of us have just scratched the surface of what it can do beyond pastries and baked goods. In Southeast Asian, Caribbean, and certain South American cuisines, creamy coconut milk, derived from the flesh of a coconut, is widely utilized. Cooking with it is a wonderful way to add flavor to vegetable soups, steam seafood, and braise greens. Unsweetened shredded coconut is readily accessible and may be used to make salads, cereals, streusel toppings, and chutneys, among other things.
Fiona Beckett(Google+) posted this at 09:42 on September 5, 2007. In response to a recent email from a reader, I was asked to recommend a wine to pair with “a triple coconut cake with a zesty pineapple frosting served with fresh fruit salsa that contains kiwi, strawberry, madarine oranges, blueberries, and fresh pineapple.” A difficult task (I offered demi-sec Champagne or a peach-flavored liqueur with fizz), but the experience made me realize that cake may be paired with many other beverages other than just a cup of tea or coffee, especially if you’re serving it as dessert.
- Here are my most recent reflections on the matter.
- Plain madeira, pound cakes, or almond cakes are all good options.
- Panettone is best served with a glass of Prosecco or a glass of Moscato d’Asti.
- Try a sherry liqueur with orange flavoring (Harvey’s makes one), or a dark cream sherry poured over ice and garnished with a slice of orange for something different.
- Lemon-flavored desserts If the lemon flavor is extremely strong, lemon might be difficult to work with.
- Green tea and Earl Grey tea with lemon flavors are also favorites of mine.
- A sweet oloroso sherry, such as Matusalem, is great with flaky, rich fruit cakes, as is a sweet Madeira that is 5 or 10 years old and delicious with fruitcakes.
The same may be said for a barley wine (strong, sweet beer).
They pair nicely with off-dry Champagne, which doesn’t necessarily imply demi-sec, in most circumstances.
As a result, very few Champagnes are absolutely dry, as almost all of them have some sweet wine added to them at the conclusion of the bottling process.
I advised to the lady who contacted me that she use a sparkling wine to top off her gâteau because it was little richer and sweeter than usual, and that she use an orange or fruit liqueur instead of a fruit liqueur because it was sweeter than usual.
An iced shot of a peach-flavored liqueur, such as Archers, or a peach, passion fruit, or mango-flavored beer might be offered in conjunction with a peach gâteau.
Cupcakes, for example, are iced cakes.
I’m not sure this isn’t something that would go well with a milky coffee like a cappucino or a latte (unless they’re chocolate, in which case see below).
Gingerbread Although it is one of those “like-meets-like” combos, ginger wine (Stone’s is a nice brand) or a ginger liqueur works well in this recipe as a mixer.
Try a liqueur such as Muscat or sweet sherry for a refreshing change of pace.
Usually need something to cut through the richness, however those with a sweet palate may prefer the matching sweetness of a sweet sherry or a liqueur Muscat, which are also excellent choices.
The Meantime Brewery in London makes a fantastic version of this.) When making a cake with cherries, a deep red fruit flavor such as a Late Bottled Vintage or Vintage Character port, a Banyuls or Maury wine from the south of France, or even a cold shot of cherry brandy can be used as an alternate approach (very good with intensely rich, dark chocolate cakes and puddings).
- Believe me when I say that it works!
- Dark chocolate and orange-flavored liqueurs, such as Grand Marnier, go together like peanut butter and jelly on toast.
- Alternatively, a Muscat liqueur from Australia.
- Cake made with coconut It’s interesting to note that coconut and Champagne have a strong bond, so that’s something to keep in mind.
- Viktor – Fotolia.com is the source of this image.
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- Do you want a dessert party that is a little different? Perhaps a wine and cake tasting would be in order? The proper pairings of food and wine, just as with any other meal and beverage, increase the enjoyment of both components. Make it a co-op party instead of a traditional party, and distribute different cakes and wines to the different attendees so that the budget is not overburdened. Choose five or six pairings for a group of ten to twelve people
- More for a bigger group. We baked all of the cakes as sheet cakes, which made it simple to cut them into squares or slivers after baking. It’s difficult to cut tiny pieces of layer cakes from a layer cake. Set out each cake on a serving plate with place cards or index cards to identify it, and supply cake/pie servers so that guests may assist themselves. Cut the cakes into smaller squares for individual servings if desired. All of the items were placed on a buffet table, including the cakes with the matching wines and wine glasses behind them, along with the serving plates, forks, and napkins. Regarding the cake and pie servers: It’s convenient to have a separate server for each cake. This affordable set of five for $11.99. You may borrow from friends, utilize metal spatulas and other items you already have, or purchase this set for $11.99. Developed by Alice Feiring, an award-winning wine writer and book author, and provided to us by Amara.com, a stylish lifestyle website, these combinations are sure to wow. Alice has presented explanations for why these pairings are successful (see the section titled “Why”) To pique the curiosity of your audience, you can print the information index cards that appear beneath the names of each cake and wine match. PAIRINGS OF CAKE AND WINE 1. APPLE CAKEWINE
- 2. APPLE CAKEWINE
- 3. APPLE CAKEWINE
- 4. Type of Wine: Off-dry sparkling wine, such as a demi-sec Vouvray from the Loire region of France
- Why: Off-dry sparkling wines with a note of apple or lemon make a fantastic accompaniment with a cheese plate
- 2. CARDAMOM CAKEWINE
- Wine Type:Pear cider (an off-dry hard cider also known as perry)
- Why:Pears and cardamom complement one another so well in recipes that the same paring works in wine. You may also experiment with various spice cakes with this combo. Wine Type:Ice cider, which is similar to ice wine but is prepared with apples instead of grapes
- 3. CARROT CAKEWINE Why: Carrot cake has spicy aromas and a creamy icing, both of which complement the strength, acidity, and honey notes of ice cider
- 4. CHEESECAKEWINE
- Wine Type:Aromatic wine that is spicy and exotic, such as Gewürztraminer from the Alsace area of France or from Germany
- Why:Aromatic wines can stand up to rich cheesecakes since they are robust in flavor. The modest quantity of alcohol is appropriate for the smoothness. Why: The mild sweetness of a sparkling desert wine, such as Moscato d’Asti from Italy, complements the less sweet coconut
- Wine Type:Sparkling, white, softly sweet desert wine, such as Moscato d’Asti from Italy
- Sixth, FLOURLESS CHOCOLATE CAKEWINE
- Wine Type:Oxidized, fortified wine from Portugal, such as Madeira
- Why:Oxidized, fortified wines from Portugal have a nuanced subdued, caramel-like saltiness that pairs well with the ground nuts in the cake (think toffee, dried fruit, and orange rind)
- A carrot cake with cream cheese icing and a cream cheese filling (photo courtesy HarryDavid). An old-fashioned cheesecake (picture courtesy of Cinderella Cheesecake).Coconut layer cake with a twist (photo courtesy Taste Of Home). Chocolate Cake Made Without Flour (picture courtesy of David Glass)
Dessert wine pairing rankings: here are the sweet wines you should drink at least once in your life
Choosing the perfect wine to pair with your favorite (and delectable) desserts can be a difficult task, and many people have high hopes and expectations in this regard. Because they consider dessert time to be the highlight of the meal, especially during the holidays, we are here to assist you with your dessert preparation. When it comes to dessert and wine pairings, the first rule is simple: drink what you want to drink! The second rule of the dessert club is that the wine should always be slightly sweeter than the dessert itself, unless otherwise specified.
Combinations include simple apple pie, gorgeous cheesecakes, ice creams, crème brûlée, ricotta pudding, cassata ice cream, tiramisu, and zuppa inglese, among other desserts.
However, for the time being, let’s stick to classic comfort food desserts and leave the chocolate-wine pairings for another day.
Moscato Asti spumante Cascina Fonda
Moscato is the most natural and straightforward wine for dessert, while an Asti Spumante always performs admirably, and you can’t go wrong with an ice, effervescent Asti spumante in the summer. Moscato has a low alcohol concentration, vivid smells, and plenty of bubbles, making it an excellent choice for cutting through the fattiness of the nastiest cheesecakes or exalting the perfumes of traditional apple pie. The sparkling wine produced by the Cascina Fonda winery is a high-quality product that is fragrant, beautiful, and full of little bubbles.
Malvasia di Candia La Vigna del Volta
This Malvasia di Candia is located on the polar opposite of Moscato, and it is one of the greatest sweet wines you can discover in Italy. It’s rich, spicy, and full-bodied, yet there’s a lively and thrilling freshness to it that makes it stand out from the crowd. The fragrances of dates, vanilla, and nuts will blend together to form a beautiful symphony, which will be accompanied by a crispy pecan pie.
Rhum J. M VieuxV.S.O. P
Now for a change of pace, courtesy of a magnificent agricultural rum with considerable appeal. In this full-bodied wine with good sweetness and alcoholic thickness, vanilla, tobacco, and tropical fruits are intertwined in a never-ending succession of flavors. However, the rhythm of this rum is characterized by elegance and an incredible roundness, which are the result of more than four years of barrel maturation. Combine this delicious rum with coconut cookies, tiramisù, or a rich red velvet cake for a delectable dessert.
Chateau d’Yquem 1998
a magnificent sweet wine produced from grapes infected by botrytis cinerea; more than a wine, this is a true gem of the oenological art, a treasure that belongs to all of humanity; and This wine epitomizes elegance and balance in every sense of the word. Sweet yet thin in the tongue, dense but always responsive, with nuts, spices, vanilla, candied fruit, and a deep aromatic thickness that is always ready to reveal itself.
Find this Chateau d’Yquem if you want to give a memorable gift to someone special. When you open it, you will see the beginning of a new day. Okay, maybe we got a little carried away, but if you’re seeking for the perfect cheesecake wine, go no further than the top picks.
Malvasia dei Colli di Parma, Camillo Donati
Malvasia di Candia is an old wine that has been produced on these slopes for thousands of years. As previously said, Chateau d’Yquem is an excellent choice if you want to spend a reasonable price and taste a delicious wine with a lot of personality. Try a Malvasia from Colli di Parma instead. Winemaker Donati Camillo produces a wonderful bottle of Malvasia Dolce, which has an abundance of exquisite fragrances and an exhilarating freshness that I really like drinking.
D’Incanto di Francesconi Paolo
Thanks to the fragrances of roses, chocolate, and mint that tickle your nose with a constant symphony, this Centesimino from the Francesconi vineyard has the ability to make you fall in love. This blueberry cheesecake has a light, creamy texture that is complemented by a fresh, uncomplicated taste. It has excellent balance and the proper amount of sweetness to lighten the creamy texture of the cheesecake.
Louis Roederer Carte Blanche Demi Sec
Beautiful poetry in a glass, this delicious Champagne is a delight to drink. The distinctive minerality of Champagne wines permeates every aspect of this wine, from the nose to the finish. Despite the fact that it is sweet and mild with delicate fragrances of pear, lime, hazelnuts, and confetti, it is always powerful, owing to the extraordinary saltiness that drives it. With ideas of almonds, you’ll get the perfect balance and endless finish. The price is reasonable, and it would make an excellent present as a complement to a key lime tart.
DonPXPedro Ximenez wine dulce natural 2010
If you’re looking for a straight-up, punch-in-the-face sweet wine, DonPXPedro Ximenez is the bottle for you. Just pour it into the glass and you’ll be taken aback by its density: the nose is densely packed with smells of dried fruit and caramel, dates, baked apricot, and spices, with a smoky backdrop that helps to tone down the strength of the entire thing. Desserts that match with this dessert include baklava, brownies, panettone, panna cotta, pudding, and plum cake.
2005 Niepoort Vintage Port wine
A Port wine of extraordinary depth, but also of uncommon elegance, this is a wine to savour. It begins with subtle notes of flowers, spices, and nuts, but you should wait a few minutes and stay close to him, perhaps hugging him, and he’ll take you on a magnificent adventure of the senses, which will last for hours. What is the most surprise aspect of this wine, other from its elegance, balance, and sweetness, is that it is so reasonably priced. In terms of structure and vibrancy, the palate is full-bodied and assertive, mellow yet robust, and certainly does not lack minerality and depth of flavor.
Whether you choose to have dessert or not, it will be an instructive experience.
Ratafia d’Abruzzo, Praesidium winery
If you haven’t had Abruzzo Ratafia before, it’s probably time to make up for lost time. What exactly is Ratafia? Cherries are used to make this liqueur, which is sweet as ambrosia, fragrant, and alcoholic to the point of being dangerous. The tannins and grit of Montepulciano d’Abruzzo wine serve as a backbone for this concoction.
Wine from the Praesidium winery, a small boutique winery tucked in the Maiella highlands, is the cleanest and tastiest available. Chocolate salami, pears and chocolate pastry, and chestnut flour crepes with ricotta and chocolate sauce are some of the suggested combinations.
13 Cake and Wine Pairings to Elevate Your Wedding Menu
In some respects, weddings and cakes have been a tradition for hundreds of years, with certain traditions reaching back to ancient Rome. Of course, everyone of your guests will be anticipating a great dessert in some form or another, and you’re sure to be just as thrilled as they are to cut your cake with your spouse on the day of your wedding. There are no restrictions on the flavors of wedding cakes, however chocolate and vanilla are typical favorites. The most delicious thing to do during wedding preparation is to experiment with different flavors of cake, icing, meringue, and more.
Making wine and cake pairings for your reception is a unique approach to raise the atmosphere of your event while also providing your guests with a topic of conversation.
In order to get you started, check out our tutorial on how to combine cake with wine and why it’s effective.
1. Vanilla Cake and Riesling
Vanilla cake is a classic wedding dessert that pairs wonderfully with a Riesling wine. An off-dry Riesling is sweet enough to compete, but not so sweet that it overpowers the flavor of the cake. Mocktail: Try a Lavender Lemonade for a refreshing citrus flavor that is tempered by delicate floral notes.
2. Chocolate Cake and Amarone
The Amarone is a dessert wine that is extremely similar to a Port. Rich chocolate taste with spice and coffee overtones characterizes this full-bodied red wine from the Loire Valley. While it is a popular choice across the world, it is also rather pricey; if you’re on a tight budget, a Ripasso is a suitable option. To go with the rich chocolate cake, a cherry-cola-flavored mocktail from Roy Rogers is a great pairing.
3. Funfetti Cake and Sparkling Rosé
What could be more entertaining than a funfetti cake? Of course, a funfetti cake paired with rosé is a must. Mocktail: Virgin Watermelon Margarita—fun and fruity taste with plenty of colors, exactly like the funfetti cake. It’s incredibly sweet, and the bursting strawberry flavor fits the sweetness of the vanilla and the mood of the cake.
4. Lemon Raspberry Cake and Prosecco
Prosecco is a light and effervescent wine with acidic citrus overtones, making it a logical pairing for the light and delicious lemon and raspberry cake recipe. In addition to the Prosecco’s bubbles, the delicate tastes of the cake are enhanced.Mocktail:Mango Mules are refreshing cocktails created with cucumber and lemon that are ideal for a hot summer wedding reception.
5. Pink Champagne Cake and Chardonnay
Using a Chardonnay from a warm climate will result in rich fruit tastes that will complement the strawberry flavor in the pink champagne cake well. An unoaked Chardonnay has a sharp taste that works well with champagne, and the greater acidity of the wine complements the meringue buttercream icing on the cupcake.
Serving suggestions: Serve this cake with Strawberry Fields, a sparkling cocktail prepared with club soda, hibiscus, and strawberry syrup, as an appetizer. Pink champagne has a delicate flavor, and this dessert is perfectly sweet and flowery to complement it.
6. Piña Colada Cake and Riesling
Citrus and wine are a difficult combination to achieve, but a sweet Riesling is the perfect balance. Fruity aromas in German Rieslings complement tropical fruits such as pineapple and coconut, as well as other white wines. To be more specific, you’ll want to try the Trockenbeerenauslese, which is a lot to say. Mocktail: The Riki Tiki Tavi, which is created with pineapple puree, lime juice, coconut, and caramel, is a great accompaniment to this vacation treat.
7. Red Velvet Cake and Cabernet Sauvignon
Citrus with wine is a difficult combination to achieve, but a sweet Riesling is the perfect complement. Fruity flavors in German Rieslings complement tropical fruits such as pineapple and coconut, which are commonly served with them. You’ll want to go for the Trockenbeerenauslese, which we realize is a mouthful. Mocktail: The Riki Tiki Tavi, which is created with pineapple puree, lime juice, coconut, and caramel, is a perfect accompaniment to this vacation treat. It is served in a coconut cup.
8. Chocolate Hazelnut Cake and Tawny Port
Known as dessert wines from Portugal, port wines are a natural option for desserts and other sweet delicacies. There are core notes of caramel and hazelnut in this Tawny Port, as well as secondary notes of berry and mocha. In addition to the cake, the Nutella Martini, which is comprised of hazelnut and chocolate, is a rich and delectable accompaniment.
9. Coffee and Cream Cake and Madeira
Madeira is another another excellent sweet wine from Portugal, with aromas of almond, caramel, and coffee to complement the sweetness. Madeira’s same richness, warmth, and taste profile combine to create a delicious match between the coffee and cream cake.Mocktail: A Salted Caramel White Russian pairs well with the creamy coffee notes found in both the drink and the dessert.
10. Cookies and Cream and Pinot Noir
Because of the cream in this cake, it might be difficult to pair it with a wine, but Pinot Noir is an excellent choice to complement the sweet chocolate and cream in cookies and cream. Make an Iced Chocolate, which is a blend of cocoa, mint, milk, and gelato, to keep the chocolate and milk theme going throughout the night!
11. Spice Cake and Pinot Gris
A Pinot Gris is a sweet wine with apple and pear fruit aromas, and it pairs nicely with desserts because of its sweetness. It also has its own distinct sweet spice flavor, which makes it the ideal complement to the spice cake’s warming properties. a Hot Not Toddy is a fall classic that may be enjoyed without the use of alcoholic beverages. It is a fantastic pairing with a spice cake.
12. Caramel Apple Cake and Port
Ports, once again, are delectable dessert wines that are available in a variety of tastes. An aged Tawny Port with aromas of cinnamon and caramel would be an excellent pairing. White Port, which has overtones of baked apple and toasted almonds, may be used to lighten the flavor of the cake and make it more festive. Pineapple Ginger Beer with your caramel apple cake for a refreshing accent to the warm and sticky cake. Mocktail: If you like your fruits with a kick, try a Pineapple Ginger Beer with your caramel apple cake.
13. S’Mores Cake and Fruit Wine
A crisp and sweet fruit wine pairs perfectly with the warm and gooey marshmallow and chocolate of a s’more, which is both warm and tasty. It contributes to the balance of the cake’s richness while also balancing its sweetness.
A S’moretini is the perfect mocktail for your non-drinking friends who believe that s’mores are better with more s’more. All you need is milk, chocolate syrup, caramel syrup, and marshmallow cream to make this treat.
Tips for Choosing Your Dessert Palate
You may still create your own dessert tasting by keeping a few things in mind if the aforementioned pairings aren’t the right match for your fantasy day. Choose a few matches to test, then bring our printable taste-pairing sheet to your local bakery and have a good time! As a bonus, it’s an excellent activity for a bachelorette party or bridal shower. The most crucial guideline to remember is to equal sweetness with sweetness. It is possible that if the dessert is significantly sweeter than the wine, the wine will flatten and become more bitter than it could otherwise be.
- When it comes to mixing chocolates with red blends, nothing beats it.
- They are also delicious together.
- Heavy fruit tastes pair nicely with rosés because of their light and refreshing sweet qualities, which complement the fruit flavors.
- You may pair desserts with Moscatos and Rieslings if you’re having trouble deciding what to serve with them.
- Wine and dessert pairings bring two of our favorite worlds together and are a wonderful way to give your guests something extra to look forward to during your event.
Cheer-up combos: 12 wine and cake pairings to get you through the week
There’s nothing quite like a big slice of your favorite cake to get you through the day. Except, maybe, for a huge slice of your favorite cake accompanied by a glass of wine that has been specifically selected to complement it. As award-winning wine journalist Alice Feiring illustrates with her 12 professional advice, wine matching is not only for savoury dishes anymore, as she explains. Were you aware, for example, that a sparkling white dessert wine makes a wonderful pairing with coconut cake?
The list, which can be found at fromamara.com, includes sparkling whites, rich reds, and even a handful of upscale ciders.
Grab a loaf of bread and a bottle of wine, and retire to your home to forget about the rest of the world. We’re not going to inform anyone.
- Wine has a pleasant aroma. When it comes to rich cheesecakes, aromatic wine can hold its own without becoming dense itself. Try: Domaine Piere Frick Gerwuztraminer Steinert, Grand Cru, £17.99
- Domaine Piere Frick Gerwuztraminer Steinert, Grand Cru, £17.99
Flourless Chocolate Cake
- Wine that has been oxidized and fortified “Fortified wines that have been exposed to light and air generate a nuanced, subdued caramel-like saltiness that matches the savory ground almonds in the flourless chocolate cake.” Try the Barbeito Boal Reserva Madeira, which costs £13.99.
- Dessert wine: a sparkling white dessert wine ‘The subtle sweetness of a sparkling dessert wine complements the delicate not-too-sweet coconut cake,’ says the author. Try: Cantina Bera Moscato d’Asti, £15, or Cantina Bera Moscato d’Asti, £15.
- Cider on ice is a good alternative to wine. ‘Carrot cake has a lot of sweetness and creaminess to it.’ In this case, nice iced cider will cut straight through it.” Somerset Cider Brandy Ice Cider, £12.65
- Somerset Cider Brandy Ice Cider, £12.65
- Wine: a semi-dry sparkling wine “Off-dry sparkling wines with a hint of apple, along with apple cake, make for a wonderful apple-y treat,” says the author. Try Domaine Huet Demi-Sec (£32.80)
- Domaine Huet Demi-Sec (£32.80).
Pineapple Upside-Down Cake
- White wine with a sweet taste This syrupy fruit is perfectly complemented by the tropical flavor of the Petit Manseng grape (particularly from the Jurancon).” Because of its strong acidity, the match stays fresh.” Try: Camin Larredya Au Capceu Jurancon Moelleux, £25.75, or Camin Larredya Au Capceu Jurancon Moelleux, £25.75.
- Cider made with pears As a result of their complementary flavors, pear and cardamom appear in a wide variety of cuisines. Have some excellent pear juice and a cardamom cake to accompany your meal. Eric Bordelet Poire Granit, £17.50
- Eric Bordelet Poire Blanc, £17.50
Olive Oil Cake
- Sparkling white wine is the drink of choice. In this case, the fragrant lightness of a sparkling wine complements the rich olive oil without dominating it. Try: Arndorfer Riesling Strasser Weinberg, £19.98
- Arndorfer Riesling Strasser Weinberg, £19.98
Chocolate Orange Cake
- Dry amber (sometimes known as ‘orange wine’) is a kind of wine. This rich, somewhat tannic wine complements the intense cake flavors without overpowering the chocolate orange flavor. Pheasant’s Tears Rkatsitelli, £17
- Pheasant’s Tears Rkatsitelli, £17
Lemon Poppy Cake
- Aperitif with a bitter aftertaste made with wine “The bitterness of an aperitif such as vermouth enhances the nearly delicious snap of the poppy seed,” says the author. Try Mauro Vergano Chinato Americano, which costs £33
- Sparkling rosé is the beverage of choice. A berry fruitiness to this wine, made from Gamay and Poulsard grapes, complements the fragrance of the fragrant strawberries in the cake. “It’s a very light-hearted and entertaining encounter.” Try Domaine Renardat-Fâche Bugey Cerdon, which costs £23 a bottle.
- Wine is a deep red color. “Deep red wines are an excellent pairing with the sharp cheese in this cake because they have the capacity to transform the saltiness of the cheese into sweet accents,” says the chef. Try Domaine Léon Barral Jadis Faugères (£25), or Domaine Léon Barral Jadis Faugères (£25).
7 Wine-and-Cake Pairings That Make Wine and Cake Even Better
You’re aware of what you’ve earned? Cake. You know what else you deserve, don’t you? Wine. Together. Cake and wine go together like peanut butter and jelly. Cosmopolitan.com and Laura Burgess, a VivinoPartner Sommelier, have collaborated to create delectable cake and wine pairings for your next celebration or event. Alternatively, you may stay in. Because, honestly, you don’t need a reason to indulge in cake and wine on a regular basis. Burgess realizes that when it comes to wine, cake isn’t really the first thing that comes to mind, but she wants you to know that when the two come together, it’s very amazing.
Let’s get this party started.
1. Red Velvet Cake and Pinot Noir
Sade Adeyina is a Nigerian actress. Red velvet cake is the hallmark cake of everyday ladies all around the world, and it’s a darn treat. It’s quite wonderful, thanks to its silky texture and cream cheese icing. Burgess recommends matching this with a Pinot Noir to bring out the chocolate overtones in the red velvet cake while also bringing out the cherry and berry notes in the cake. When it comes to dessert, Burgess suggests pairing Red Velvet Cake with Gérard Bertrand Réserve Spéciale Pinot Noir.
2. Funfetti Cake and Sparkling Rosé
Sade Adeyina is a Nigerian actress. Your next birthday dessert and beverage options have been pre-planned for your convenience. Burgess believes that Funfetti cake necessitates the use of a wine that is lighthearted and capable of reviving a sugar-stained taste. Her favorite flavors are “delicate, creamy strawberry flavors that are pleasant, and bubbles truly wash the tongue.” In conjunction with Patrick Bottex La Cueille Bugey-Cerdon, Burgess recommends a Funfetti cake.
3. Chocolate Devil’s Food Cake and Red Blends
Sade Adeyina is a Nigerian actress. In the words of Burgess, “red blends, particularly domestic ones that incorporate a variety of types such as Cabernet Sauvignon, Grenache Sauvignon, and Syrah, steal the show.” A mix of chocolate-covered cake pieces and red wine, she claims, may be described as “a spa day for your palette.” It’s something I’m interested in. Burgess advises pairing chocolate devil’s food cake with Château Chateltet Mountain Cuvée as a dessert.
4. White Wedding Cake with Vanilla Frosting and Riesling
For the greatest results when mixing vanilla cake with wine, look for bottles that are labeled “off-dry” — meaning they are somewhat sweet — since they will bring out the finest flavors in the vanilla cake. For a white wedding cake with vanilla icing, Burgess advises complementing it with Château Ste. Michelle. Michelle Riesling is the author of the book Michelle Riesling: A Novel.
5. Cheesecake and White Dessert Wine
A fluffy cheesecake, according to Sade AdeyinaBurgess, is “very irresistible at dinner parties, parties after dinner parties, and Netflix marathons.” Amen. Dessert wines, particularly whites such as Sauternes and Cerons, she believes, are the ideal choice.
“Because of the high fat level in cheesecake, a wine with acid is required to keep things refreshing,” she explains. Château De Rayne Vigneau Sauternes 1er Cru Classé, according to Burgess, is a good complement with cheesecake.
6. Lemon-Flavored Cake and Prosecco
Sade Adeyina is a Nigerian actress. Prosecco has a mild flavor, similar to lemon cake. Burgess claims that the subtle notes of orange and citrus, as well as the bubbles, would heighten the acidic lemon flavor in the cake, making both the wine and the cake even more delicious. After all, this is what WinePairingGoals is all about. Burgess advises matching lemon cake with Sommariva Conegliano Valdobbiadene Superiore Brut Prosecco, which is produced in Valdobbiadene, Italy.
7. Yellow Birthday Cake with Chocolate Icing and Bordeaux
Sade Adeyina is a Nigerian actress. ‘The mix of earthy scents and berry tastes of Bordeaux contrast with the deeply chocolate icing and crumbly yellow cake, making for a great marriage when sticky palates and Bordeaux clash,’ explains chef Burgess.” It is recommended that you serve yellow birthday cake with Tire Pé DieM Bordeaux. Keep up with Cosmo Bites on Facebook for the latest culinary news and wonderful recipes! Danielle may be found on Instagram and Twitter. Danielle Tullo is a Deputy Editor at The New York Times.
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This Wine and Cake Pairing Infographic Will Indulge Your Sweet Tooth in the Best Way
It’s easy to be intimidated by the prospect of pairing meals and wines, but this is not the case. While cooking with wine (particularly around the holidays) is relatively simple, spending on a great bottle of wine for drinking necessitates some understanding of flavor profiles as well as how different tastes and textures interact with one another. Fortunately, finding someone to complete that task for you is not difficult. Wine expert Alice Feiring explains the finest wine matches for one of our favorite dishes, cake, in this infographic.
- Now you can effortlessly combine a complementing, delectable wine with any cake you’re presenting at your next gathering or event.
- Warm cardamom cake served with pear cider is also a delicious holiday treat to make.
- Anyone up for a wine and dessert tasting?
- Maggie McCracken is a fictional character created by author Maggie McCracken.
Maggie works as a writer and editor in the Chicago area (but constantly traveling). Fitness and yoga instructor with a background in writing about wellness, mindfulness, astrology, and healthy living, she specializes in writing about wellbeing, mindfulness, and healthy living.
Wine Pairings for Desserts
Crispy Dulce de Leche Dulce de Leche Crispies Featured image courtesy of Lucy Schaeffer Dessert dishes that pair well with wine, such as raspberry jam bomboloni and a fizzy effervescent red wine, are included.
Granny Smith Apple and Brown Butter Custard Tart
Granny Smith Apples Kate Neumann’s Apple and Brown Butter Custard Pie is a delicious custard filled with caramelized apples and baked in a buttery tart shell that is infused with the fragrance of browned butter. Ice wine is recommended as a wine pairing. Riesling, Vidal Blanc, and Vignoles grapes are typically used to make this wine, which is picked after the first winter frost. Ice wines are silky and creamy, lusciously sweet and packed with concentrated flavor, yet they have a lively acidity that keeps them tasting crisp and refreshing.
Double-Chocolate Bundt Cake with Ganache Glaze
Bundt Cake with Ganache Glaze made with double chocolate. Many Bundt cakes are heavy and buttery, but this one is unexpectedly light and very moist, thanks to the silky chocolate glaze that coats the top and sides. Vintage Port is recommended as a wine pairing. Vintage ports are huge wines with black-fruit flavors and robust tannins when they’re young; pair them with something as intense, such as a rich, dark-chocolate dessert or a blue cheese like Stilton, to bring out the best in each other.
Raspberry Jam Bomboloni
Bomboloni with Raspberry Jam (photo courtesy of Quentin Bacon) Immediately after they come out of the frying pan, Kate Neumann fills the doughnut holes with fruit jams or chocolate ganache and then rolls them in sugar and spices. Brachetto d’ Acqui, a red wine from Italy, is recommended as a pairing. Wine from Piedmont that is effervescent and not too sweet, with flavors of wildberries and fizz, is an excellent way to cap off any meal with a crisp finish. It goes well with any berry treat, whether it’s a raspberry pie, a blackberry crumble, or a handful of freshly picked wild strawberries from the field.
Greek Yogurt Panna Cotta with Honey-Glazed Apricots
Panna Cotta with Honey-Glazed Apricots made with Greek yogurt This cold, delicate treat, according to Kate Neumann, has a citrus flavor “Custard’s characteristics are retained without the egginess. The tanginess is enhanced by the use of Greek yogurt.” Orange Muscat is a good wine to pair with this dish. Sometimes, the Mediterranean grape is mistaken with the more popular Muscat Blanc à Petits Grains, which is a hybrid of the two. It is used to make delectable dessert wines. Fresh fruit, particularly tangerine and orange flowers, as well as desserts with a tangy edge, pair well with this wine’s flowery scents and light to medium body.
Dulce de Leche Crispies
Crispy Dulce de Leche Dulce de Leche Crispies Featured image courtesy of Lucy Schaeffer Marcia Kiesel creates a sophisticated spin on the popular Rice Krispies Treats by cleverly substituting marshmallows with dulce de leche, a Latin American dessert sauce, and then adding even more crunch with toasted, sliced almonds. This dish has a caramel flavor, is nutty, and is quite crunchy.
Madeira is the perfect wine to pair with this dish. When mixing sweets with dessert wines, it’s easy for the sweetness to overpower the taste senses. Instead, choose for a wine that is a little lighter and less sugary than the dessert you’ll be serving.
Coconut Wine Cake
Sweet and Sour Crisps with Dulce de Leche Lucy Schaeffer is to be credited. Using dulce de leche, the Latin American dessert sauce, Marcia Kiesel creates a sophisticated take on the classic Rice Krispies Treats. To make them even crunchier, she adds toasted, sliced almonds on top for an extra crisp. Despite the fact that it is a dessert, it is quite crunchy. Madeira is a good wine to pair with this. When mixing sweets with dessert wines, it’s easy for the sweetness to overpower the taste senses.
- 1 tbspbutterfor greasing pan
- 2 cups sugar
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 2 1/4 teaspoon baking powder
- 4 big eggs
- 1 cup oil
- 1 cup dry white wine
- 1 teaspoon vanilla
- 1 tbspbutterfor greasing pan
- 2 cups sour cream
- 1 teaspoon vanilla
- 5 cups shredded coconut
- 1 cup powdered sugar (sifted)
- Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the flour, salt, and baking powder. Sugar and oil should be mixed together in a mixer. Once everything is thoroughly combined, add in the eggs, wine, and vanilla. Slowly incorporate the dry ingredients. Prepare pans by greasing them with butter and sprinkling them with a light dusting of flour
- Mixture should be distributed evenly between the two baking pans. Bake for 30 minutes, or until toothpicks come out clean, depending on your preference. Allow cakes to cool completely before serving. To make the frosting, thoroughly combine the sour cream, vanilla, and shredded coconut. Once everything is combined, slowly begin to add powdered sugar until everything is thoroughly mixed. Layer the cake by arranging it on a platter, spreading half of the frosting on top, adding another layer, and finishing with the remaining frosting. ENJOY
Wine and Caramel Pairing
It is with much anticipation that we introduce our guest blogger today. Stephanie Robinson is a good friend of the Dallas Caramel Company’s employees. Stephanie works as a marketing coordinator at Maggiano’s Little Italy in New York City. During her free time, she appreciates nice cuisine and fine wine! Our friend was kind enough to help us locate wine and caramel pairings, and we ended up receiving an entire guide for each of our varieties in the end. We are pleased to be able to share this article with you now.
I am a tremendous fan of wine, and an even larger enthusiast of the caramels made by the Dallas Caramel Company.
We gathered around my table, surrounded by all 12 delectably distinct flavors and more than 2 dozen bottles of wine, and discussed our views and ideas in order to identify the best possible matches for them.
After listening to my experts and taking meticulous notes, I’ve put together this strategy for combining wine with Dallas Caramel Company caramels, which you may use from our table to yours: Amaretto Caramel is a delicious dessert (discontinued) As much as I enjoy a good glass of sweet, Italian almond liquor mixed with a dash of heavy cream (I work in an Italian restaurant), I recommend pairing this sweet with a crisp Riesling, such as Wagner Vineyards Riesling Ice, to make a truly memorable dessert.
What is the appeal of Riesling?
It pairs well with almonds, soft cheeses, and fresh fruits.
Bacon Caramel Sauce Yes, it is correct.
Pair this delicacy with a glass of Nebbiolo d’Alba Valmaggiore DOC from 2011.
Nebbiolo wines are distinguished by their high levels of acidity and tannin, which help to counteract the fat from the bacon.
Caramel Chai Tea The spices cardamom, ginger, cinnamon, and black pepper are responsible for invoking feelings of warmth and comfort.
What is the appeal of Red Zinfandel?
Tobacco, chocolate, and coffee are among of the flavors you’ll find in this drink.
This necessitates the use of a wine with luscious black fruit and the same long-lasting and smokey characteristics as a port.
Lot 23 is a Malbec from an old vine.
The balance of structure and tannins in this wine creates an excellent foundation for the heat that comes from the chipotle pepper.
Caramelized Cinnamon The creamy, rich flavor of this specific caramel led us immediately to the Winking Owl Shiraz, which we loved.
Even while it combines well with pastas and roasted or grilled red meats, it’s also a fantastic pairing with cinnamon because of its earthy overtones of licorice, espresso, and chocolate – and any of those tastes combined with cinnamon are a bonus.
Caramelized Coconut It’s the season to be on the beach, and this caramel with coconut milk infusion transported us there!
What is the appeal of Viognier?
With a lingering finish, the tropical fruit blends with the creamy richness of the caramel.
Texas Drunken Nut Caramel (Texas Drunken Nut Caramel) Whiskey from Texas and pecans.
We dabbled in the realm of port wines, and the consensus choice was Warre’s Otima 10 year Tawny Port from the United Kingdom.
This delicacy calls for a dessert wine with nutty flavors, which is what we have here.
Caramelized Espresso The combination of the robust tastes of coffee and the smoothness of caramel is a joy for coffee enthusiasts.
A 2010 Saracco Moscato d’Asti was served alongside the Espresso Caramel.
The acidity is similar to that of a cup of coffee in the morning, but the sweetness and mild finish help to bring everything together.
Caramelized Oranges The first thing that springs to mind when thinking of orange juice is freshly squeezed.
Cava Brut Sparkling from Casa Dora is a little more bubbly.
It’s Spanish champagne, but it’s created from a distinct kind of grapes.
Caramel the way it was meant to be.
We chose to match this with a late harvest Pinot Noir, such as La Mision Pinot Noir, because of the rich buttery taste of the cheese.
It’s delicious on the mouth because of the overripe scents and lacy texture.
Pumpkin with Caramel Sauce When this pleasure was created, it brought together the flavors of autumn and caramel, and if you can get your hands on a bottle of Grey Sands Pinot Gris 2000, you’ll be pleased you did.
It has a rich, fragrant flavor that is both spicy and flowery, similar to pumpkin pie ingredients.
Notes on the palate include quince, butter, almond, spice, and florals.
What’s the deal with Champagne?
Apple, pear, citrus, strawberry, vanilla, and cream are some of the flavors you’ll taste.
Set up a tasting session for your friends and let us know what kinds of wines you like to combine with your Dallas Caramel Company caramels.
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