Posts
Wines with desserts
In my last post I reported on a presentation about matching
salts, foods and wine for the state convention of the Tennessee Viticultural and Oenological Society. www.tvos.org We actually presented two programs for that
organization; the salt tasting as well as a tasting of locally produced wines
with desserts
Grape growing and
wine making
The TVOS (of which I am a member) was organized in 1973 is a
group of private citizens who conduct and promote the art and science of grape
growing (viticulture) and wine making (oenology). The first time I was invited to stage a
demonstration for these folks was 20 years ago in 1993 and with my interest in
regional foods and wines the society and I obviously shared much common
ground. This gathering also included an
award ceremony for the group’s amateur wine competition in which I participate
as a judge.
Combinations that
produce harmony, contrast or both
The time honored formula for pairing wine and food is to
strive for combinations that produce harmony, contrast or both. It is both the
obvious and subtle components within food flavors interacting with the
complexity of the wines that produce such amazing results. Some combinations
seem crystal clear while others are deep and thoughtful. Each layer of a menu
can be matched with a corresponding wine creating a glorious procession of
flavors (or sometimes not). Often,
paring wine with the dessert course has simply been serving a wine a little
sweeter than the dessert itself.
The most European of
simple meal endings
As we considered dessert combinations it seemed like a
logical beginning to sample the most European of simple meal endings – bread,
fruit and cheese. French bread, sweet grapes and a Danish blue cheese matched with Mountain Valley
“Sonata” Sparkling Wine (a California
Blanc de Blanc sparkler would be a good substitute). Blue cheeses are often paired with
sweeter wines but, considering the saltiness (which neutralizes the sense of
acidity), and the blue cheese “bite” when eaten with a sweet juicy grape, we
felt that it did work quite well with the sparkler. Although we are thinking of
this combination in the context of dessert it would also serve as a nice
starter because of the dryness and refreshing nature of the sparkling wine.
“God’s gift to the
sunny South”
 |
| Sweet Potato Butter from avantisavoia.com |
This next fusion has “the taste of the Southland” written
all over it. From the Lowcountry of
South Carolina We think that we found
that with our Lowcountry Sweet PotatoButter paired with Stonehaus Winery’s American Muscadine (there simply is no
substitute for Muscadine). The Sweet
Potato Butter is slow cooked in natural flavors of orange, apple and lemon
juices with a dash of apple vinegar for bite.
Sweet, “foxy” Muscadine Wine that Stonehaus describes as “God’s gift to
the sunny South” paired with a taste of the Sweet Potato Butter was one of the favorite
combos of our tastings.
comes a taste treat that begged us for a wine that matched its
southern nature.
Now here is the hard
part
For several years we have been interested in the combination
of wine and chocolate. This has included
the traditional port and chocolate as well as experimenting with dry red wines
as well. Many of us may have discovered the profound complexity and depth of
flavor offered by a wine/chocolate pairing by accident; a bite of chocolate at
the end of a meal with a bit of the remaining wine perhaps. This can change not
only the way you think of wine and chocolate, but can also enhance the way you
taste other flavors as well. For this
particular pairing we have chosen a ChocoloveCherries and Almond in Dark Chocolate Bar (55% Cacao) enjoyed with Mountain Valley’s
2006 Cynthiana Dessert Wine (try a Tawny
Port here). This confection is created with Michigan cherries and dry roasted California almonds in Belgian dark chocolate
crafted from African cocoa beans. Now
here is the hard part. Place the
chocolate in your mouth and allow it melt slowly.
Then note how the combination of cherries and almonds gradually blends into the
complex flavors of dark chocolate.
Combine a sip of wine with the semi melted chocolate in your mouth and
experience the magical “slurry” that will result.
