The panna cotta will made with traditional flavors, and then topped with tropical fruit–mango or pineapple. What dessert wine(s) would you think would best pair with that and why?
Mille grazie,
Bruce
Noscato d’Asti as it both compliments the flavors and lifts the heaviness of it with effervescence.
Not a bad idea, but I think a still/non-effervescent dessert wine would be preferred.
Bruce
Amazing wine…
Muscat de Beaumes de Venise?
Stony Hill Semillon de Soleil.
Non Botrytis. Lovely.
Sir, you have excellent taste. I gave a case of the 2007 to my niece and her husband for their wedding present, as he is half Sicilian.
If you ever spot this wine in the US, grab it.
I recommend something from the Loire, preferably Vouvray, not too sweet, though that would depend on the sweetness of the fruit served with the panna cotta. Best choice is something just somewhat sweeter than the fruit. Not-too-big Coteaux du Layon would also work.
Good vin santo.
Falanghina passito, no doubt.
Marzemino Dolce Frizzante.
Not exactly a dessert wine, but just had St. George Pear Eau de Vie with a rose panna cotta with rhubarb compote. I thought it paired beautifully.
Thank you for the “AMEN!” I’m a bit of a sucker for good moscato. I checked out that recommendation you made. I will never happen upon that wine in my little macrobrew-centric home town, but I did check it out on winesearcher. Looks like I have to order it from Italy if I want it.
The fruit (mango/pinapple) component will be sweet, narrowing the field for panna cotta matches.
In that regard a sweeter wine (than say moscato d’asti) might work better, even though acid will be nice to cut the panna. I had an aged Ben Rye recently, for the first time. Cool wine. To me it leans a bit to a spicy, raisiny. candied orange, slightly deeper side.
Avignonesi Vin Santo wouldn’t suck, but the thickest V.S. actually might be a little deep too. Personally I would shoot for as “white” a profile as possible. A Maculan Torcolato would fit that bill. My top inclination is a VT or SGN Alsatian. They actually have that tropical fruit character that is an ideal match. I also thought Loire, but with the sweeteness of the fruit would go Bonnezeaux, or at the least aged QdC.
My thought process as well. I am a sucker for dessert wine - big yum - but cannot typically handle the sweet on sweet, and thus usually just have the wine as the dessert. Seems to me that a nice champagne works better. Now that said, I did have a kick ass mature Banyuls last week with bread pudding that was heavenly.
Bruce, why no champagne?
Anselmi “I Capitelli”, a white Recioto, would be perfect.
A “Stage IV” sauternes would work very well, such as the 1975 rieussec I had recently.
Hey Bob,
Could you post your four stages again? I’ve forgotten what they were.
Thanks!
How many bottles of this do you have? I’ve had at least 1 and maybe 2 with you.
Espresso