Dessert Wines

Port wine

We have already spoken in other posts about the harmonization of Port wines with chocolate-based sweets and we also took a step by the delicious combination of sparkling muscatel with cheesecake, but now it is the turn of the desserts of creams and fruits… Jams, pies, salads of fruit, tart tartin, strudel, pavlova, creme brulee… hummm…
Like Port wines, dessert wines are sweeter, and can be red, white (the vast majority) or sparkling. They can be full-bodied or light, aged or young, that is, they are so varied that, like whites and reds, they open up a wide range of options to be explored. These wines are made all over the world, but some regions stand out, such as France, Hungary, Italy, Germany, Chile, Australia and Brazil.
The grapes used vary between the places of production, for example, in Bordeaux Sémillon is used, while in Hungary Furmint, in Germany Riesling and in the New World Chardonnay. These wines can be made using three different techniques: late harvest, passification (with s even raisin!) and fungus attack Botrytis cinére.
Here is a brief explanation of these techniques, and the possible harmonizations with each one. Remember that I’m just giving you a few tips, which shouldn’t be considered rules, so dare and take a chance on the most unusual harmonizations, ok ?! I’ll just leave you a small tip, which will help not to make a bad mistake in harmonizing and spoiling your sweet and / or your wine: wine must be sweeter than dessert, but when united, both wine and sweet must be valued, and one can never “erase” the other! Therefore, when choosing the wine to serve, consider the lightness of the sweet: light desserts call for light wines, and the opposite is also true!
Late harvest: they are wines of late harvest, that is, the grape is only harvested from the tree when it is quite ripe, almost passed, bringing the sugars of the fruit itself. After harvesting, the fermentation of the fruit is stopped, preventing its sugar from completely turning into alcohol, so they are sweeter. Because they are more acidic and full-bodied, they harmonize with more fatty desserts that contain fruit and sour cream, coconut milk, condensed milk, such as creme brûlée, fruit tarts or pavlova. Although this technique was developed in Germany, today it is reproduced all over the world (mainly New World countries), and I, in particular, like Argentines very much.
ICKFD summer pavlova and a late harvest, how about that?
Dessert Wines
Sauternes: the most noble of the dessert wines has French origin (Bordeaux). They are made with Semillón and Sauvignon Blanc grapes, which are also harvested late, but they are very special, as they pass through the technique called “noble rot” in which they are exposed to the fungus Botrytis cinére, which pierces the peel of the fruit, dehydrating them, which makes them sweeter. For this reason, sauternes are also called botritized and are classified among the rarest wines in the world. Harmonize with creme brulee, strawberry meringue, desserts of French origin in general go very well!
ICKFD papaya brûlée
Tokaji: produced over centuries (there are records of it dating from 1650), the delicious wine produced in the northeastern region of Hungary, whose correct pronunciation is “TOkay”, Is a complex wine and rich in aromas and taste! Due to the region’s climate, vines are also slowly attacked by the fungus Botrytis sp (called Aszú in the region). The grapes used are the Furmint and Hárslevelü, which after the attack of the fungus, present a very thick must (sugary mixture intended for alcoholic fermentation), which is collected in specific barrels called puttonyos. The making of Tokaji is characterized by the variation in the number of puttonyos that is added to each 140 liters of wine produced, which can vary between 1 and 6 puttonyos. The greater the quantity, the sweeter and richer (and more expensive) the wine will be! By law, a wine can only be called Tokaji when it contains at least 1 puttonyo in its composition. They are PERFECT with tart tart, condensed milk pudding, creme brulee, black forest cake, fruit salad, desserts based on dried fruits, pears with pears and also go very well with foie gras and blue cheeses!
Try a Tokaji with Condensed Milk Pudding that Dani prepared in Doce Cozinha.
Dessert Wines
Passification: unlike those of late harvest, here the grapes are harvested in the common ripening phase, and are then left to dry in warehouses, leading to progressive dehydration, thus concentrating their natural sugars. This process is more common in Italy, and they are called Passitos and Recioto wines (from Sicily and Veneto respectively). They are extremely rare and expensive! They harmonize very well with biju dough, very sweet cakes, nut pie and Italian sweets like meringue, cantucci and cassata.
Muscat of Setúbal: produced in Portugal based on muscatel, they are quite liqueur and alcoholic. They can be white or purple (more rare). Its denomination is of controlled origin (DOC), and that name can only be given to those wines produced exclusively in the region of the Setúbal peninsula. Pineapple jams, citrus tarts (I love it with lemon tart !!!), cream and nut sweets, and flans are perfectly accompanied with a Setúbal muscat!
Now run on Dani’s recipes and the entire ICKFD team, choose your dessert and pair it with a beautiful wine, accompanied by dear friends to close your day! #porumavidamaisdoce!
Salute!

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