Wine Pairings - Desserts

With Kathleen Powers Erickson

Whether a beautiful bowl of bright red strawberries, a creamy dish of tangy mango sorbet, or a classic grilled pound cake with peaches and cream, the key to pairing wines with dessert, especially in the summer, is to keep it simple, and “let the wine shine.”  All the recommended summer dessert wines here are sparkling, as they have a natural acidity to give balance to their sweet berry or peach flavors.  Like good lemonade that is both “sour and sweet,” these fruity sparkling wines both mirror and intensify the luscious flavors of fresh farm-stand fruit.  What a great way to celebrate the bounty of our summer harvests!Wine Choices Vietti  Moscato D’ Asti – a light, sweet, refreshing sparkling wine from Asti in Piedmont, Italy, made from the Muscat grape, this wine mirrors and intensifies the flavor of the juicy summer peaches, with its notes of white peach, candied pear and honeycomb.  Just over 5% alcohol, it is fun and refreshing.  Serve it very cold to bring out the wines natural acidity, which balances its sweetness. ($15.99)

Domaine Patrick Bottex Vin du Bugey-Cerdon “La Cueille” Rosé – This wine is totally unique and nothing but pure fun.  It hails from the Savoie region of France, which lies in the French Alps.  At 8% alcohol, it is not as sweet as a Moscato, but it bursts with summer raspberries, dark cherries, and fresh strawberry.  Served well-chilled, it is one of my favorite summer drinks – so refreshing!  It is made from the Gamay grape (of Beaujolais fame) and a local grape, known as Poulsard.  If you want something unique to share with your guests that they have likely never tried, this is it.  Also, consider this when you are looking for that perfect wine to bring to the Thanksgiving table.  From New England cranberries, to chestnut stuffing, to succulent turkey, this wine is a lighter alternative to other Thanksgiving wines that plays beautifully against the sweet and savory flavors of a classic Thanksgiving dinner.  ($21.99)

Beppe Marino Brachetto Bramusa D’Asti, Piemonte – Made from the Brachetto grape, also found in Piedmont, Italy, this bright, berry-red sparkler delivers intense, concentrated notes of fresh summer raspberry to the dessert table.  Many know of Banfi’s much more widely-distributed “Rosa Regale,” but this wine is far more complex, rich, and satisfying.  It is very sweet, so serve it well chilled, as it can be overpowering.  With the peaches, it is like a decadent peach melba.  With the mango sorbet, it is light and palate-cleansing – perfect for a sunny summer lunch on the deck.  But, my favorite paring is flourless chocolate cake, with a dusting of powdered sugar and a garnish of fresh raspberries and mint – absolutely memorable for Christmas or Valentine’s Day! ($19.99)

Ingredients

Grilled Pound Cake
Served with Grilled Balsamic Peaches, Whipped Cream, and Blueberries
3 tablespoons light brown sugar
3 tablespoons White Balsamic vinegar
2 tablespoons chopped fresh mint
6 large, ripe peaches, blanched, peeled, and cut in half
6 slices purchased pound cake, sliced approx. 2 inches thick
4 tablespoons softened butter
1 pint heavy whipping cream (2 cups)

Instructions

1. Prepare and clean barbeque grill and heat to medium high.
2. For peaches, whisk together 3 tablespoons brown sugar and vinegar.  Add blanched, peeled peach halves.  Marinate 30 minutes. 
3. Brush each slice of pound cake with softened butter.  Place on grill diagonally, to make grill marks, and grill until lightly browned.
4. Beat 1 pt. heavy whipping cream (2 cups) with mixer at high speed, gradually adding in 1/3 c. confectioner’s sugar.  After peaks forms, turn off mixer and stir in 1 t. vanilla.
5. Arrange pound cake slices on plate, top with grilled peach halves and remaining peach marinade.  Add whipped cream and finish with farm-fresh blueberries and a sprig of mint.

Recipe courtesy of Kathleen Erickson, Savour Wine & Cheese Shop, 2011.

Kathleen came to her wine expertise serendipitously, while pursuing an academic career in the history of Christianity at the University of Chicago, beginning in 1978.  While writing her doctoral dissertation on Vincent van Gogh, she opened a catering business, called “Ambrosia” and taught cooking lessons to local students and faculty. After graduating with her PhD in 1992, she published her book, “At Eternity’s Gate: the Spiritual Vision of Vincent van Gogh” (1998). She then began research on another book, “Monks, Missionaries, Martyrs, and Wine,” detailing the relationship between the spread of Christianity around the world and the growth of the wine industry.  Her interest in the history and culture of wine sparked a curiosity about wine and food pairing in its cultural context.In 2002, she began working for the celebrity chef, Rick Bayless, at the 4-star restaurant, Topolobampo.  Here she gained expertise, not only in the wide variety of Mexican cuisines, but also in tequila and wine.  In 2005, she obtained her certification from the London Court of Master Sommeliers for wine knowledge and service.  She began her career as a wine specialist while working as a consultant and representative of the boutique-style Chicago distribution house, Maverick wines.  After leaving Maverick, she began working as a retail wine manager just outside Chicago, and then, most recently, as the Wine Manager at Seabreeze Liquors in Gloucester. 

She just became the co-owner of Savour Wine and Cheese at 24 Washington St. in Gloucester, Mass, along with her partner, Rockport native and attorney, Robert A. Morgan.  At Savour, Kathleen continues her passion for food, wine and education, by teaching wine classes and seminars, making the wine-buying decisions, and working with her cheese buyer, Krista Julian, to obtain unique and interesting cheeses to pair with the wines.  She will continue to develop her educational programs, to seek out artisanal, small-production wines, and to work on food and wine pairing (with the intent of offering chef tasting dinners) with Chef Matt Beach, who operates his catering service out of Savour’s kitchen.

The Wine PhD,  which is her website - www.thewinephd.com.  (There are also links to it on her Savour website www.savourwineandcheese.com).
 
"Remember - the Wine PhD says - No tannin with spice!"