What To Pair Dessert Wine Bread Pudding

5 Decadent Sweet Wine & Dessert Pairings

While dessert wines have seen an increase in popularity among foodies in the United States, they continue to be overlooked as a dessert partner, often losing out to well liquor despite the presence of a suitable off-dry wine for anything from cheesecake to Almond Joy bars. To begin, set aside any preconceived notions you may have about dessert wines because what is currently available has evolved dramatically in recent years and is no longer your grandmother’s ” Port ” wine syrup or creamSherry, for example.

With the ease with which international dry wines have been available for import and sale in the United States, they have urged their importers and sommeliers to feature traditional sweet wines alongside dry types, which is driving the sweet wine to extinction.

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As a result, dessert wines are available in a variety of sweetness levels, ranging from slightly off-dry to unctuous, candied examples, and may thus be enjoyed by a wide range of palates and a wide range of desserts.

  1. For starters, the wine should always be at least as sweet as the dessert being served alongside it.
  2. Therefore, a highly sweet wine such as red Port (as opposed to dry Cabernet) is a natural pairing for brownies, whereas a slightly sweet demi-sec Champagne would be a good match for strawberry shortcake due to the sweetness of the fruit.
  3. Due to the fact that sweet wines contain residual sugar, they will survive 4-6 weeks when properly stored in the refrigerator after being re-corked.
  4. In a nutshell, there are five dessert wines that every wine lover should be familiar with: Port, Sherry, Botrytised wines, Madeira, and Vin Santo (also known as Vin Santo).

There are dozens more, but these five are commonly available classics that may be found alongside both conventional and bizarre treats (like fun-size candy bars and other vending machine delights). Furthermore, they are not prohibitively expensive.

Try:Fonseca 10 Year Tawny+ Stilton Cheese with Walnuts or Twix Bars

Port wine, the world’s oldest dessert wine, is a sweet and fortified red wine produced in North-Central Portugal and hailed from the region of the same name. A ten-year Port from a well-known manufacturer (such as Fonseca, Dow, or Sandeman) is the most straightforward and dependable Port for ordinary desserts, despite the fact that it is available in many different types. These bottles are in the $30 range and contain a plethora of cooked fruit flavors, such as cherry pie, cooked raspberries, coffee, and cocoa, all in a convenient bottle format.

Try:A. R. Valdespino El Candado Pedro Ximénez Sherry+ Classic Bread Pudding or Raisinettes

Sherry, which comes from the adjacent country of Spain, is a difficult to find and frequently oxidized wine that may be prepared either dry or sweet. Those created from the Pedro Ximenez grape are extremely sweet and have flavors of raisins, figs, and caramel, as well as a salty tang. It is also available in dry and sparkling varieties. They’re a perfect complement for rich, butterscotch-flavored sweets such as bread pudding, flan, and Milky Way bars.

Try:Chateau Doisy-Védrines 2005 Sauternes+ Vanilla Bean Crème Brulée or Instant Vanilla Pudding and canned peaches

Wines that have been botrytised include a large number of the world’s most valued sweet wines, such as French Sauternes, Hungarian Tokay, and several of Germany’s most cherished sweetRieslings, among many others. It is a fungus called botrytis, or Noble Rot, that has raisinated the grapes in these extremely honeyed and rich wines. Botrytis, also known as Noble Rot, concentrates the sugars and acids found in the grapes during the raisining process. With wonderful citrus and tropical aromas tinted with flowery and honey tones and an unexpectedly refreshing high acidity, the resultant wines are a delight to drink.

The rich and tropical flavors of Sauternes pair perfectly with sweet, fruity sweets such as crème brulée or raspberry cheesecake, making it a standout choice.

Try:Broadbent Madeira Reserve+ Carrot Cake with Cream Cheese frosting or Gingerbread men

Wines that have been botrytised include a large number of the world’s most desired sweet wines, such as French Sauternes, Hungarian Tokay, and several of Germany’s most coveted sweetRieslings, among many others. During the raisining process, a fungus known as botrytis, or Noble Rot, concentrates the sugars and acids found in the ripe berries, resulting in extremely honeyed and sumptuous wines. With wonderful citrus and tropical aromas tinted with flowery and honey tones, as well as unusually refreshing high acidity, the resultant wines are a delight to drink.

The rich and tropical tastes of Sauternes are unparalleled when paired with sweet, fruity sweets such as crème brulée or raspberry cheesecake.

Try:Antinori Vin Santo+ Almond biscotti or Almond Joy Bars

Vin Santo is another black dessert wine produced in Tuscany that is distinguished by the winemaking technique. White grapes are dried here before being pressed, and the wine is then matured in tiny oak barrels. When it comes down to it, this results in wines with intense scents of hazelnut and dried apricot, tinged with lemon and citrus peel. When it comes to sweetness, Vin Santo wines can range from extremely sweet to having only a trace of residual sugar, making them an excellent pairing with less-sweet treats such as ginger biscuits or dried fruit.

There’s a candied libation for every occasion, whether you’re already a fan of the sweet stuff or are looking for a new alcoholic dessert recipe to try.

Moreover, in a hurry, they’ll make a good chocolate syrup alternative in adult ice cream sundaes topped with cherries and rainbow sprinkles. This article was originally published on February 26, 2016.

A Guide to Wine & Dessert Pairings

There is a wealth of knowledge available on how to combine the ideal wine with the perfect cuisine, whether it be pasta, steak, or fish. How about, on the other hand, if you’re heading out to indulge in the ideal dessert? How about a glass of wine to go with the delectable sweet confection that you have selected from the menu? This guide will assist you in selecting wines for a variety of desserts from a variety of categories, as well as provide some explanations as to why the wine pairs so well with the dessert.

CakesCookies

Cakes and cookies are popular among people of all ages, and when they are prepared properly, they are among the most delectable treats ever produced. Making the appropriate wine pairing for cookies and cake can be difficult, but here are some suggestions to get you started.

  • A light, possibly even effervescent beverage, such as a fine Prosecco wine, is recommended with sugar cookies or shortbread biscuits. Cookies with jam filling: A sweet, effervescent wine with a fruity taste, such as Moscato D’Asti
  • Wine to pair with ginger snaps or pumpkin spice: A rich, sweet wine such as Rutherglen Muscat
  • Pecan sandies, peanut butter cookies, or any other cookie containing nuts: Malmsey Madeira, for example, is a sweet, robust wine with nutty characteristics. Zinfandel, Cabernet Sauvignon, or Banyuls, which are inherently sweet, can be used to make chocolate cake or chocolate-chip cookies. Pavlova: A mildly sparkling wine, such as Moscato d’Asti, is used to make Pavlova. Wine for strawberry shortcake: A palate-cleansing wine such as extra-dry Prosecco
  • A red wine such as Maury or Banyuls is recommended for red velvet cake.

Confectionaries/Candies

If your favorite dessert is sweets or confectioneries, you’ll want a wine that will stand up to the test of time. When combining wine with this sort of delicacy, the most important guideline to remember is to always choose a wine that is sweeter than the candy itself. Here are some of my favorite food and wine combinations.

  • Ghiradelli’s dark chocolate chocolates and rich toffee bars, for example, are excellent choices. AnyMerlot, a California Cabernet Sauvignon
  • Classic chocolate/Hershey bars
  • AnyMerlot
  • AnyMerlot Caramel candy/candy apples (sometimes known as caramel apples): It’s best to drink a sweet, buttery wine like theTrinity Hill Gimblett Gravels Chardonnay from New Zealand. Candy kids/sour patch kids with bright colors that are sweet and sour: A flowery, fragrant wine such as a Pinot Grigio or Seghesio’s pinot
  • Peanut Butter Candy/Peanut Reese’s Butter Cups: A floral, aromatic wine such as a Pinot Grigio or Seghesio’s pinot
  • A drink with almond flavor and a hint of fruit, such as Emilio Lustau Solera Sherry

Frozen Desserts

Many individuals enjoy frozen sweets because they are convenient. Sweet frozen meals, ranging from ice cream to Baked Alaska, are a favorite among consumers. Some ideas for combining your favorite ice creams with other frozen treats are provided in this article.

  • Any of the late-harvest Zinfandels would go well with vanilla ice cream. Chocolate ice cream:Brachetto d’Acqui, a red wine with tastes of strawberries and raspberries, is a good pairing with chocolate ice cream. Sherbet/Sorbet: One of the most well-known wines on this list is the perfect complement with practically every sorbet or sherbet flavor out there (including Neapolitan). It is: Moscato d’Asti
  • Moscato d’Asti
  • Moscato d’Asti Fruity ice creams and BenJerry’s Strawberry Cheesecake are two of my favorite desserts. Zinfandels are excellent because they have a delicious, strawberry flavor and are medium-bodied. They are also inexpensive. It’s unlikely that a full-bodied wine will go well with these ice cream tastes
  • Wine and Nutty Ice Creams: Sherry is the ideal pairing for most of the nutty ice cream varieties available, and especially for any of the peanut butter ice cream tastes
  • Sherry and nutty ice creams are a classic pairing. Hot-Cold Pastry Desserts/Baked Alaska: Once again, a goodCrémant d’Alsace sparkling wine or a Tawny Port are excellent pairings for this dessert.

PastriesPuddings

Pastries and puddings are undoubtedly a popular treat for some individuals, notably in the United Kingdom, where there are over a hundred distinct varieties of pudding to choose from. Here are some wine and food combinations to get you started on your search for the right wine.

  • Brachetto d’Acqui is the excellent wine to pair with jam-filled pastries or doughnuts/Bomboloni. When it comes to bread pudding, Champagne sparkling wine is the ideal choice, but you can also try Sémillon or Cerdon du Bugey if you want to be more adventurous. Chocolate Pudding: Sherry, Muscat, a fruity Chardonnay, Moscato d’Asti, merlot, orpinot noir
  • A fruity Chardonnay, Moscato d’Asti, merlot, orpinot noir
  • Butterscotch Pudding: Butterscotch pudding might be difficult to make, but you can use chardonnay, Muscat, or Crémant to make it easier. Tapioca: This is another dish that pairs well with Champagne Blanc de Blancs, but it may also be served with Chenin Blanc or Sémillon as well.

Custards, PiesTarts

Custards, pies, and tarts are the final group of sweets to discuss. Custards and tarts may be paired with a wide variety of wines, regardless of the filling used, while pie needs a bit more thought and consideration.

  • Cream custards and tarts: Both of these desserts are excellent companions to smooth, rich wines made from grapes such asRiesling, Vidal Blanc, or Vignoles that have been picked just after the first winter frost. Dark fruit sweets like cherry pie go nicely with red wines such as Zinfandel, Pinot Noir, and Syrah, among others. Apple Pie: Apple pie pairs well with one of our favorite wines, Moscato d’Asti, but you can also pair it with Sauternes or Tawny Port if you want. Pumpkin Pie: A medium-to-sweet Riesling or Muscat pairs well with pumpkin pie — if you’re not in the mood for wine, rum may be substituted for the wine. Pie made with rhubarb should be served with a fruity and somewhat sweet wine such as Spatlese or Auslese. Sweet Potato Pie: A high-acid wine such as a New ZealandSauvignon BlancorGewurztraminer
  • ‘Old Fashioned’ Pecan Pie: Bourbon
See also:  What Is A Dessert Wine Definition

Vera Miller wrote this guest article specifically for Social Vignerons, and we are grateful to her for her contribution. a little about the author: Vera Miller is a passionate food enthusiast who enjoys everything about cooking, especially the use of current technology in the kitchen, which can make even the most inexperienced cook appear to be an accomplished chef. Her blog, Kitchen Gadgets Wars, is a place where she periodically expresses her thoughts on the latest and weirdest kitchen gadgets.

Related

Creole and Cajun cooks are notorious for not throwing out a scrap of food in the kitchen, which is why bread pudding is so popular in the Big Easy. Bread pudding has been elevated from the position of a “poor man’s dessert” to that of a gourmet dish in recent years, according to the New York Times. Nuts, dried cranberries, and other delicacies can be used in lieu of or in addition to the raisins in this recipe, depending on your preferences. Some Cajun cooks even include a fruit cocktail in their concoctions!

  1. Preheat the oven to 350 degrees.
  2. Stir in the bread until it is well coated.
  3. Using butter, grease a 9-inch baking dish.
  4. Serve with Bourbon Sauce on the side.
  5. Remove from heat and whisk in the cream and bourbon until well combined.
  6. Make sure to choose a dessert wine that is a little sweeter than the bread pudding in order for both to show off their greatest qualities.

A late harvest Riesling or a Sauvignon Blanc with the finesse and acidity to cleanse the palate between bites would be excellent choices. For a more delicate, delicious Malaga (a lighter, scented Muscat), one of the world’s loveliest dessert wines, will be a perfect match for this meal.

Wine and Dessert Pairing Rules {and how to break them} — The Wine Party Co.

What’s even better than dessert, you might ask? Wine and dessert. Is there anything better than that? Easy wine and dessert combinations that make indulging an easy yet pleasant experience. One of the reasons why wine pairings are so difficult is that we are taught that there are “correct” responses. That is not correct, to be honest. With so many different ways to mix and match flavors, there is more than one perfect match for your chocolate cake, and everyone has a different taste preference as well.

Sweet and spicy combinations are some of my favorites.

Maybe it’s because we all have different palates and different tastes, after all?

Rather than discussing the two most important wine and dessert pairing rules, I’ll show you how to defy them in a few minutes.

Rule1: The wine should be sweeter than the dessert.

Obviously, this is timeless and sound counsel. It’s essentially advising you that sweet wines go well with desserts and that this is generally true based on a taste test. Just wait till you see how these sweet wines brighten up your sumptuous dessert and add taste diversity to the mix. As a result, what exactly does it imply when we say “sweet wine”? There are many sweet red wines to choose from, including Ports and Port-style wines, Cream Sherries, Sauternes, Tokaji, sweet white sparklers like Moscato d’Asti or Asti Spumante, Orange Muscat, Pedro Ximenez, sweet Rieslings or Gewürztraminers, and sweet red sparklers like Lambrusco and Brachetto d’Aqui.

Here’s a brief selection of sweet combos that are very delicious:

  • Tres Leches Cake with a glass of Pedro Ximenez or Madeira wine
  • Chocolate Truffles with Moscato d’Asti
  • Peach Cobbler with Orange Muscat
  • Lemon Bars with sweet Riesling
  • Blueberry Pie with Brachetto d’Aqui

However, let us now deviate from this norm because there are absolutely instances! Here are a couple of “normal wine” combinations that are quite delicious:

  • Meringue with a Berry Compote and a Sauvignon Blanc from New Zealand is a delicious dessert. The secret here is that this wine is noted for having robust fruit smells that contribute to the already-fruity berry compote, and the acidity in the wine elevates the sugary sweet meringue
  • Birthday Cake and rosé are two of the most popular pairings for this wine. Here’s the deal: rosé pairs well with a wide variety of cuisines, and desserts are no exception. Because it’s light, many of them are fruity, and they’re often bursting with delicate smells that bring variety to a dessert that might otherwise be bland. This is the pepper in your honeynut cheerios, as well as in your Sugar Cookies and Brut Champagne, respectively. While there is a trace quantity of sugar in brut Champagne, the majority of it is what we would describe as “dry,” or “not sweet.” A sugar cookie, on the other hand, has characteristics that are similar to those of a pastry, such as brioche and bread, that mix nicely with the simple and shortbready notes of Champagne. In addition, the frothy texture adds a lot of life to the dish.

Rule2: Red wine doesn’t go with dessert.

When it comes to Cabernet Sauvignon with chocolate, people go crazy for it. But did you know that the chocolate may make your wine taste bitter or even sour when it’s mixed with it? Drink a glass of wine before you indulge in a piece of chocolate, and then another glass of wine afterward. Take note of how the wine’s flavor evolves over time. It’s up to you whether you like it or not! When you take the tastes out of the equation and look at it objectively, dessert isn’t the greatest buddy of a red wine for the majority of people.

It is possible to defy this cardinal rule, but only with extreme caution.

  • Most red wines are not sweet at all, however inexpensive red wines such as two-buck-chuck tend to include a little amount of residual sugar to enhance their flavor. Sugar makes them more dessert-friendly than their pricier rivals
  • Lighter red wines may be wisely combined with a wide variety of sweet treats. Here are a few must-try pairs that defy this guideline to a stunning degree:
  • White Chocolate Mousse with Pinot Noir is a decadent dessert. As an example, consider a white chocolate-covered strawberry. Pinot Noir has a strong acidity, low tannin content, and a lower intensity, which allows wine to complement the subtle notes of the white chocolate without overpowering them. There are no concerns with bitter or sour flavors in this dish, thanks to the Barbera and the Bread Pudding. We’re talking nutmeg, cinnamon, and raisins, with a dash of orange thrown in for good measure to really bring everything together. Wines like Barbera, which is lighter and has a taste profile that is comparable to Pinot Noir but is a little more herbaceous, pair well with the doughy, spicy notes of bread pudding
  • Beaujolais and Raspberry Strudel are also excellent pairings. Beaujolais is renowned for producing a light type of Gamay that is full of lively and unusual flavors that complement one another. The notes of pastry and raspberry will go well with the flavors of cinnamon, kirsch, strawberry, and cherry that you’ll commonly find in this wine. It has a low tannin content and a mild intensity, so consider this one a match

Are you ready to take a step out of your comfort zone and experiment with some of these unconventional wine and dessert pairings?

Please share your thoughts in the comments section!

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.

Berry Wines

Karen Frazier contributed to this article. The author of this article is a wine and cocktail aficionado who also enjoys good meals. She has a California Wine Appellation Specialist credential from the San Francisco wine school, as well as a Bar Smarts mixology certificate, and she volunteers as a bartender for philanthropic events. Specialized in California Wine Appellations (CWAS) LoveToKnow is a participant in affiliate marketing programs and may get a commission on sales generated by links on this page.

For more information, please see our affiliate program page.

If you choose the proper combination of wines and sweets, you will be delighted.

To take your dessert to the next level, you should experiment with these combinations.

Ruby Port

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.

Chocolate Wine

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.

Shiraz

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.

Moscato (Muscat)

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.

Gewürztraminer

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.

See also:  Why Drink Dessert Wine

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.

German Riesling

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

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.

Moscato d’Asti

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 Wine

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.

Champagne

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

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.

Madeira

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.

Tokaji

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.

Vin Santo

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

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.

Ruby Port

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.

Berry Desserts

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

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.

Muscat-de-Beaumes-de-Venise

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

The sparkling wine produced in Spain Cava may be either dry or sweet, and both are complementary to 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.

Bread Pudding And Wine Pairing

If you are looking for information about Bread Pudding and Wine Pairing, you have arrived to the correct website.

Bread Pudding Wine Pairing Food and Wine Pairings Pair.

  • Sauternes. Please recommend another wine varietal that might go well with the White and Dark Chocolate Bread Pudding With Irish Cream Sauce that you have tried. Please provide a link to your blog or website with further information on this meal and wine pairing (optional) Recipes for White and Dark Chocolate Bread Pudding with Irish Cream Sauce may be found on this page. brandy

What wine goes with white-chocolate-bread-pudding-recipe.

  • White chocolate bread pudding recipe, café food wine, and white chocolate dessert wine are the best three wines to combine with white chocolate bread pudding recipe, café food wine, and café dessert wine are listed below. Take your pick from any of the following with confidence: 1) White: Riesling from Germany. 2) White wine: Chardonnay from California. Wines from Argentina, including Malbec, are shown in red.

Bread Wine Pairing Food and Wine Pairings Pair Food.

  • The following are the recipes for Banyuls Grand Cru French Toasts or Vanilla Eggy Bread (French Pain Perdu). Alternatively, suggest a different wine varietal that might go well with French toast or vanilla eggy bread (french Pain Perdu) with apricot and maple syrup. Your blog or website address where I may find out more about this cuisine and wine.

Wine and Food Pairings ~ Pairing Wine with….Pudding?

  • Wine with.pudding? That’s right, pudding and wine. Red wine with chocolate and strawberries is a classic combination. Red wine is traditionally served with roasts, while white wine is served with poultry and fish, with the stronger wines served later in the course of the dinner. But once you start thinking about the spices and sauces, there are so many smaller nuances to consider, and there’s always the issue of mixing wine with citrus fruits.

Wine and Dessert Pairings – Desserts and Wine Pairings

  • 15th of October, 2010 Bananas Foster Bread Pudding is a delectable treat. Vayda advises splurging on the luscious, tropical-tinged Jackson-Triggs Vidal Icewine (2007, Niagara Peninsula, Canada, $17), which is rich and full of tropical fruit flavors. Purchase the 187 mL bottle: “This is for you exclusively. Mandy Major is the author of this piece.

Pairing Sweet White Wines with Food Wine Folly

  • When paired with a rich chocolate torte or a whiskey bread pudding, it will be gone in an instant. Therefore, pair it with creamy, rich sweets that have gentler tastes like caramel, vanilla, and coconut to complement its richness. Learn more about the Moscato grape. Every day, drink wine with your meal. Consult the advanced foodwine matching chart for suggestions on how to pair wines with various dishes and preparations.

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White Wine Bread Pudding

In Giselle Courteau’s beautiful new cookbook, Duchess At Home (the dish is titled White Wine Pain Perduin Courteau’s book), she shares her recipe for white wine bread pudding. Our version of the dish was made using dry white wine, but we used our basic brioche bread and fresh cranberries instead of the dried cranberries called for in the recipe. A joyful meal with bursts of brilliant flavor is the outcome, which is ideal for serving a large group of people during brunch. Recipe published with permission from Appetite by Random House, who sent us with a copy of Duchess At Home as a thank-you gift.

Duchess At Home Cookbook

Giselle Courteau, co-owner of Duchess Bake Shop and author of Duchess At Home, has released her latest cookbook, Duchess At Home. Courteau, a French-Canadian resident in Edmonton, has packed her latest book with traditional family recipes as well as fresh discoveries. The dishes are both sweet and savoury in character, and can be found in both French and English. For both beginning and more experienced home bakers, the book is jam-packed with step-by-step process images, practical information, and helpful hints and recommendations.

  1. This is an example of professional competence. For example, Courteau demonstrates how to prepare a croquembouche, how to make a tourtiere in a turkey roaster (for 20 people! ), and how to make pie dough from scratch in step-by-step instructions. You have the impression that you know the author personally. There are anecdotes about Courteau’s life throughout the book, as well as photographs of her children, and even a full-page photograph of the family cat. Everything works together to give you the impression that you genuinely know her
See also:  What Is Port Dessert Wine

A Chapter Of Christmas Recipes

Despite the fact that we at BAKED are bakers all year round, we get particularly enthused about baking during the holiday season. We have complete freedom in November and December to share recipes with you, such as this biscotti Christmas tree, chocolate shortbread sandwich cookies, and vegan ginger chews. Each chapter in Duchess At Home depicts a significant aspect of Courteau’s life, with an entire chapter devoted to Christmas baking as the title suggests. Courteau’s eggnog choquette wreath, turkey dinner choux, and handmade sugarplums sparked our collective holiday baking passion, and we were left feeling extremely inspired!

White Wine Bread Pudding With Fresh Cranberries

Baking with fresh cranberries is a favorite of ours, and we’ve used them in a variety of recipes throughout BAKED, including orange cranberry cookies, vegan apple cranberry crisp, and thiscranberry clementine loaf. We like the way the wine in this white wine bread pudding dish softly balances out the tartness of the fresh berries in this recipe.

Alcohol As An Ingredient In Bread Pudding

Alcoholic bread pudding is not a new concept; you’ve definitely seen or heard of people eating it with rum sauce, and a dash of brandy may elevate stale bread cubes to a whole new level of flavor and richness. Courteau recommends the following white wine for her white wine pain perdu: “.Sauvignon Blanc for its acidity, but feel free to use whatever leftover white wine you might have.” Stick with something you would typically drink instead of ‘cooking wine’ for a more pleasant flavor.”

Bread Pudding Using Brioche Bread

This white wine bread pudding recipe from Courteau uses French bread; however, brioche is one of our favorite breads to prepare and we happened to have some stale brioche on hand so we made do with it.

The disadvantage of brioche bread is that it takes a long time to prepare and does not taste very nice after the first day. What’s the positive side of things? Bread pudding may be made out of stale brioche bread!

Making White Wine Bread Pudding Vegan

Making a vegan version of this white wine bread pudding is as simple as following the instructions below:

  • Vegan butter can be used in place of regular butter. Alternatively, you may use a vegan loaf of bread (our brioche recipe will not work for you because it is fortified with eggs, milk, and butter)
  • *Do not include the eggs.

* Although implementing the suggested adjustments would result in vegan bread pudding, the flavor and texture will differ from the original recipe as stated by Courteau.

Looking For More French-Inspired Recipes? How About:

Mini Berry Galettes (vegan)Prep Time10 minutesCook Time50 minutesSoaking Time10 minutesTotal Time1 hour10 minutesNo Knead Garlic FougasseSpicy Apple Galette with Coffee GlazeTomato Sage Yogurt Quiche with Buckwheat Cheddar CrustLemon Vanilla French Toast with StrawberriesLemon Vanilla French Toast with StrawberriesMini Berry Galettes (vegan)

Ingredients

  • Sugar
  • 12 teaspoon powdered cinnamon
  • 12 teaspoon ground ginger
  • 14 teaspoon ground nutmeg
  • 3 big eggs
  • 200 grams (1 cup) sugar The following ingredients: 1 orange zest
  • 240 g (1 cup) white wine*
  • 75 g (13 cup unsalted butter, melted and allowed to cool
  • 5 cups (about half a loaf) stale French bread cubes**
  • 50 g (12 cup) finely sliced almonds
  • 50 g (13 cup dried currants, raisins, or cranberries***
  • 35 g (1/4 cup) crystallized ginger

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Using butter, grease a 9-inch baking dish
  2. Pour all of the ingredients into a large mixing bowl and whisk until well combined
  3. Add the orange zest last. Whisk in the wine and the butter in small increments until everything is well-combined. Using your hands, gently combine the bread cubes, almond slices, currants, and crystallized ginger in a large mixing bowl, making sure that all of the pieces of bread are fully covered. Allow for 10 minutes of soaking. In a baking dish, spread the mixture evenly and bake for 45 to 50 minutes, or until the top is golden brown and crispy. Ideally, this bread pudding should be consumed the same day it is prepared. It may be stored at room temperature for up to three days, but it should be warmed just before serving.

Notes

*According to recipe creator Giselle Courteau, “For the wine, I prefer to use a sauvignon blanc because of its acidity, but you may use any leftover white wine you might have.” Stick with something you would regularly drink instead of ‘cooking wine’ to get a better flavor. **We used fresh cranberries in place of dried cranberries in this recipe.***

Nutrition Information:

1Serving Size (in grams): Calories:646 36 g of total fat 14 g of saturated fat 0 g of Trans Fat Fat (unsaturated): 18g Cholesterol:53mg Sodium:124mg Carbohydrates:187g Fiber:7g Sugar:44g Protein:5g Nutritional information for this recipe was calculated using a nutrition calculator to provide an approximate representation of the nutritional value.

10 Perfectly Matched Dessert & Wine Pairings

Woman’s Day photo courtesy of Jacqueline Hopkins Because we live in a foodie-fueled world where gelées, foams, and tiered concoctions are all the rage on famous culinary shows, it’s easy to forget that a simple dessert may often be the most fulfilling. Cheesecake, chocolate mousse, bread pudding, apple pie—these dishes may not be cutting-edge in terms of flavor or appearance, but they’ve been around for a reason: they prioritize flavor above aesthetics every time they’re served. In addition, while classic desserts are certainly deserving of the after-dinner limelight on their own, you may elevate the opulence quotient by serving them alongside a complementary glass of fine wine.

  • Lemon-Poached Pears with Two Sauces is a delectable dessert.
  • Photograph courtesy of Jacqueline Hopkins/Day Woman’s Apple Pie Made the Old-Fashioned Way In addition to honey and tree fruit, Vayda offers wines like Hermann J.
  • Another alternative is to import an Argentinean malbec or Shiraz port from the country of origin.
  • If you want to go all out, Vayda offers the lush, tropical-tingedJackson-TriggsVidal Icewine (2007, Niagara Peninsula, Canada, $17) from the Niagara Peninsula.
  • Photograph courtesy of Mary Ellen Bartle/Day Woman’s Pumpkin Meringue Tart with a Mile-High Glaze Vayda believes that Kiona’s Late Harvest Gewürztraminer (2002, Washington, $12), with its “spice and honey” characteristics, will be an excellent pairing for this dish.
  • Photo courtesy of Con Poulos/Day.
  • Try a cheap semisweet or sweet (demi-sec, doux) sparkler from Chile or perhaps southern France for a deal.
  • Vayda advises pairing this traditional dish with a sparkling berry wine, such as BanfiRosa Regale Brachetto (2009, Piedmont, Italy, $19), or a fortified, ruby port from Portugal with cherry and plum overtones to enhance the delicious flavor.
  • Vayda recommends a Sémillon varietal wine for these rich, spicy cakes, such as the KanuKia-Ora Noble Late Harvest (2005, Western Cape, South Africa, $19), which has notes of honey and pear, or a similarly styled South African or Australian wine for this recipe.
  • If you want to go sparkling pink, Vayda suggests a rejuvenated luscious red Lambrusco Grasparossa from Emilia-Romagna, Italy.
  • Photograph courtesy of Dasha Wright/Day Woman’s This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.

You may be able to discover further information on this and other related items at the website piano.io.

Dessert & Wine Pairings for the Holiday Season Plus Bread Pudding Recipe

I was provided with a sample in exchange for this review/feature. The views stated are entirely my own. To make food and wine matching easy and enjoyable this season, Pacific Rim Riesling has partnered with Sara Lee, the legendary dessert brand, to provide a simple and enjoyable experience. I appreciate that the sweets are simple to prepare, which is vital for non-skilled cooks like myself. Each one is paired with a distinct Riesling since wine matching is another another talent that I am currently missing.

Pacific Rim has created three separate desserts, each made using Sara Lee goods, to go with three different wines.

  • Peppermint Bark Cheesecake, Salted Caramel “Turtle” Pumpkin Pie, and Pound Cake “Mudslide” are some of the desserts on the menu.

Riesling from the Pacific Rim

  • Triple Berry Cheesecake Crumble, Cinnamon Creme Pumpkin Pie, and Cranberry Pound Cake Trifle are some of the desserts you may make.

Sweet Riesling from the Pacific Rim

  • The Sweet Riesling of the Pacific Rim

I followed their instructions to the letter, including both optional sections. I was successful. I was really pleased with myself because it was the first time I had ever attempted to make bread pudding. All of the recipes may be found on the Pacific Rim’s website as well. I believe they are delicious, and they will taste just as if you cooked them yourself from scratch! During the holiday season, we definitely attend a lot of parties, and now that I know what I can cook, I’ll be prepared to bring a dish when I’m asked to bring one.

Remember to take time to sit back and relax, perhaps with a glass of wine if that’s your thing, despite the hustle and bustle of the holidays.

Everyone enjoys their meals and beverages!

Melissa is a mother of two children and a grandmother.

She enjoys sharing simple recipes, craft instructions, do-it-yourself projects, and travel inspiration with her readers.

Reader Interactions

Bananas Foster Bread Pudding (Courtesy of the author) Shun Li works as a pastry chef at the Windsor Court Hotel in New Orleans. In his recommendation for a classic dessert and dessert wine pairing, Bill Burkhart of The Grill Room at Windsor Court Hotel explains, “The rare and delicious Vilmart et Cie Ratafia de Champagne dessert wine from France combines hearty Pinot Noir flavors with unctuous sweetness and bracing acidity, which makes it a wonderful match with bananas Foster.” Ingredients

  • 4 ounces butter
  • 12 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 loaf bread, broken
  • 6 eggs, lightly beaten
  • 1 cup sugar
  • 12 cup milk
  • 2 bananas, sliced
  • 14 cup dark rum

Directions Preheat the oven to 325 degrees Fahrenheit. In a large mixing basin, combine the bread, eggs, sugar, and milk. Gently toss the ingredients together and pour them into a baking dish. Bake for approximately 40 minutes, or until the top is golden brown. Allow for 30–40 minutes of resting time. To make the bananas Foster topping, melt the butter in a saucepan over medium heat until it is smooth. Combine the sugar and cinnamon until they are completely melted. Cook for 15 seconds after adding the bananas.

Remove the pan from the heat and stir in the rum. Bring the pan back to a boil. Allow 1–2 minutes for the sauce to thicken. Pour the bananas Foster over the bread pudding and serve immediately. This recipe serves 6–8 people. The post was published on February 24, 2017.

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