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Passion Fruit Cheesecake Gelee paired withInniskillin Vidal Icewine
A tropical cheesecake pairs well with this flavorful icewine from the Niagara Peninsula. Golden in color with hints of mango and peach, it has a delicate nectar. The creaminess of the dessert and the tartness of the passion fruit balances the natural sweetness of this top Canadian wine.
Peach Croustade paired withArrowood Late Harvest White Riesling
Rustic phyllo tart with sliced peaches over a thin layer of vanilla bean mascarpone will complement this select late harvest Riesling from Alexander Valley, California. A nose of apricot and peach with tastes of vanilla and small amounts of honey, this sweet wine has a lingering finish.
Mixed Berries with Cassis Sorbet paired withBanfi Brachetto d’Acqui
Strawberries, raspberries, and blackberries, topped with Cassis sorbet, pair well with this fruity red sparkler from Piedmont. Refreshing and light, this spumante has a strawberry bouquet, clean flavors, and is a welcome treat on a summer day.
Chocolate Banana Nut Bread Pudding paired withBlandy’s 5 year old Malmsey Madeira
Bread pudding, a New England favorite, gets dressed up for this pairing. It consists of toasted cubes of banana cake, brioche, and chopped pecans soaked in a chocolate custard and served warm. The many components of this dessert — chocolate, caramel, and pecans — play perfect partner to the complexity of this fortified wine.
For more delicious pairings, please see Judy Mattera's Seasonal Pairings & Recipe page, with something new each season!
