My friend Kate recently wrote about the ultimate summer wine and food pairing match on her BBR blog - wine and ice cream!
Kate pairs a Muscat de Beaumes de Venise, a fragrant dessert wine made from 100% Muscat de Frontignan à petit grains blanc, with Elderflower ice cream. The match works for several reasons: the fragrance of the wine matches the flavor of the ice cream; the full bodied unctuous mouthfeel of the wine matches the creaminess of the ice cream, and a dessert wine has enough residual sugar to overcome the natural sweetness of ice cream.
I enjoy a dessert wine made from the Zinfandel grape over vanilla ice cream - the spicy flavor of the wine added another layer of flavor to the classic taste of french vanilla ice cream.
Do you drink wine with ice cream?
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Friday, July 18, 2008
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1 comments:
Hi Kathleen,
I think Muscat's right on target, especially with ice creams with orchard fruit or floral flavors. My preference, though, would go to Moscato d'Asti, where the bubbles will help to cut through the lactic coating and tongue freeze created by the ice cream.
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