Latest news with #Chablis
Forbes
5 days ago
- Business
- Forbes
14 Delicious Bourgogne (Burgundy) Wines From Five Different Regions
After recently visiting multiple producers and tasting 130 wines from the Bourgogne region in France, I selected the following 14 bottles from five of its wine producing sub-regions based on their overall quality and value. This renowned French wine region is now pressing to be called Bourgogne rather than its English translation of Burgundy (or Italian translation of Borgogna). The reasons are varied, including that most names of other French wine regions are not translated, and—intriguingly—that the color referred to as 'Burgundy' in English is called 'Bordeaux' in France and Italy. Bourgogne includes 84 distinct appellations, divided into Régional, Village (including Premier Cru) and Grand Cru distinctions, as well as over 1,800 climats—delineated vine plots with unique geological, exposure and hydrological characteristics that produce their own signature aromas/flavors. Prices for wines range widely within Bourgogne, and the region's overall cachet results in a small percentage of its wines commanding notably high prices (although Bourgogne produces 0.4% of the world's volume of wine, that accounts for 4% of global wine trade value). The selected wines below are listed from north to south, within the distinct sub-regions of Chablis & Grand Auxerrois, Côte de Nuits and Hautes Côtes de Nuits, Côte de Beaune and Hautes Côtes de Beaune, Côte Chalonnais and Couchois, and Mâconnais. All wines listed below are made either from white Chardonnay or red Pinot Noir grapes (although a smaller quantity of often excellent wines are made in the Bourgogne using Aligoté, César, Gamay and other grapes). 'Value' is determined by my proprietary Vino Value algorithm that normalizes and combines subjective tasting scores with objective bottle prices (retail, at cellar door) to identify wines of good (♫), excellent (♫♫) and superlative (♫♫♫) value—providing optimal 'bang for the buck.' Note that prices are local in France, and will be higher in the U.S. due to various factors. Note also that these selected wines represent only a very small sample of many high quality wines of desirable value from Bourgogne. Porte Noël in the city of Chablis, Bourgogne, France Domaine des Malandes. Fourchaume. AOC Chablis 1er Cru. 2023. 93-94 points. €40.00/$45.60. Excellent Value ♫♫. From Amandine Marchive and Richard Rottiers, whose grandmother began making wines in the region 50 years ago. The family ages most wines in a 70/30 blend of steel tanks and 500 liter Burgundian medium toasted barrels with oak from the Vosges forest. This Chardonnay includes complex aromas of honey and layered tropicals from one of the warmest climats in Chablis. Slightly nutty flavors in a crunchy, enticing mouthful of caramel and slight green apples in this Chardonnay. 'Our goal is to harvest quickly,' Amandine explained. 'Otherwise if it is hot in August you can lose acidity; if it is rainy there is a threat of mildew. We harvest 30 hectares [75 acres] in eight days, hand picking for Premier and Grand Cru plots.' Amandine Marchive of Domaine des Malandes, Chablis, Bourgogne, France Domaine Verret. Chardonnay. AOC Bourgogne Côtes d'Auxuerre. 2023. 91-92 points. €12.00/$13.70. Good Value ♫. From an estate with 148 acres (60 hectares), this 12.5% Chardonnay is vinified 50/50 in steel and used oak barrels and includes aromas of herbs, green apples, myrtle and slight salinity. Chewy, oily mouth feel in this semi-complex wine with a finish that includes slight caramel and lemon/line flavors. Domaine Gabin et Félix Richoux. Veaupessiot. AOC Irancy. 2021. 92-93 points. €25/$28.50. Excellent Value ♫♫. Irancy is an outlier—a village and appellation producing only red wines within Chablis, which is renowned for its dominant white wines. The village includes 250 residents, of which 10 are winemakers. With vines located above the River Yonne, these second generation winemaker brothers grow Pinot Gris, Pinot Noir and César—a rare grape with big clustered bunches. Most of their visitors come from Paris, which is only two hours away by train. This Pinot Noir from a cool year vintage aged two years in oak and includes classic Burgundian aromas, including black currants and black cherries as well as some flint and black pepper. Soft and silky tannins. Gabin Richoux of Domaine Richoux, Irancy, Chablis, Bourgogne, France Domaine Le Guellec-Ducouet. Clos Champ. AOC Gevrey-Chambertin. 2023. 96-97 points. €44.00/$50.20. Superlative Value ♫♫♫. This domaine is owned by two business partners—one a winemaker and the other with roots in banking. Michaël Le Guellec took control over vines controlled by his family since 1920, although previously leased out. They use no chemicals. 'We try to make wines fresh and fruity, which people like to drink soon,' Michaël explained. Wines are exported to Asia, Europe and the U.S. Vines that produced grapes for this 13.5% alcohol Pinot Noir wine were planted between 1933 and 1985. Classic Burgundian aromas, including black pepper and volatiles. Suave tannins in this powerful, hefty, structured beauty of a wine with spice rack and elegance on the finish. Compelling, classic and a bargain. Winemaker Michaël Le Guellec of Domaine Le Guellec-Ducouet in Brochon, Côte-de-Nuits, Bourgogne, France, Domaine des Beaumont. AOC Morey-Saint-Denis. 2022. 92-93 points. €43.00/$49.00. Excellent Value ♫♫. Brothers Tanguy and Exupèry, both in their 20's, are 8th generation producers for a family that owns a 13.5 acre (5.5 hectare) estate. The wine is produced from grapes from five different plots and includes edgy aromas of bacon, petrol and wild fennel. This is a dark and hardy Pinot Noir, reminiscent partially of a Colorino, with flavors that include black licorice and star anise. Firm tannic backbone. Pair with grilled beef. Keep going brothers— the results are well worth it! Brothers Tanguy (right) and Exupéry Beaumont, Domaine des Beaumont, Morey-Saint-Denis, Côte-de-Nuits, Bourgogne, France Domaine de Montmain. Les Jiromées Grande Tradition. AOC Bourgogne Hautes Côtes de Nuits. 2022. 92-93 points. €36.00/$41.10. Excellent Value ♫♫. This wine estate is located up a beautiful valley west of, and perpendicular to, the axis of the hills that form the Côte d'Or. All wines are aged in oak, usually 30% new. Thirty-five year old Mathieu Piedcourt, originally from Cahors, has turned the valley and winery into a popular destination for visitors and sells wines via a thousand member club as well as by direct sales and export. The story of Mathieu is too fantastic to share in this brief space. This Chardonnay spent two years aging in new oak barrels. Aromas are bright, powerful and succulent and include grapefruit, limes and white flowers. The juice is not filtered. 4,000 bottles produced. 'We love what we do and we love to share it with others. Last year we had 8,000 visitors. We receive you whether you buy wine or not. I love wines that are powerful but with finesse.' Mathieu Piedcourt of Domaine de Montmain, Villars-Fontaine, Haut-Côte-de-Nuits, Bourgogne, France Maison Louis Latour. Pinot Noir. AOC Bourgogne. 2022. 91-92 points. €20.70/$23.60. Good Value ♫. Louis Latour, a venerable estate that has been in business since 1797, produces not only wines from 119 acres (48 hectares), but owns a cooperage that produces some 3,000 barrels a year—and has done so for centuries. Except for those barrels used in house, all are exported internationally to countries that include Australia and Canada. This 13% alcohol Pinot Noir of solid value includes firm tension between acidity and fruit and is an easy drinking wine to start of a summer gathering. Consider pairing with a dish that includes fat to match its tannic backbone. Cellars with old bottles within Domaine Louis Latour, Beaune, Bourgogne, France Maison Shaps. Les Vaumuriens. AOC Pommard. 2022. 95+ points. €48.00/$54.70. Superlative Value ♫♫♫. Hanna Shaps has been managing this winery for her American father Michael who also produces wine in Virginia in the U.S. 'It's important to be a French-American producer and not an American-French producer,' Hanna explained. The maison is a negociant, and produce some 15 different cuveés and 20,000 bottles per year from four hectares (10 acres) the family owns. This Pinot Noir wine aged 15 months in 50% new oak. Includes sunny, bright, striking and elegant aromas that include sage and black pepper. A wine with heft and structure, shouldered tannins and flavors that include black peppers. A dark, edgy and textured Pinot Noir with sesame and soy on the finish. Hotel de Ville, Beaune, France Bernard et Florian Regnaudot. Clos des Loyéres. AOC Maranges 1er Cru. 2020. €18.00/$20.50. 95+ points. Superlative Value ♫♫♫. This domaine is named after the father/son, 3rd/4th generation winemakers. Florian spent time making wine in Winona, Minnesota in the U.S. The Maranges appellation will be the site for the January, 2026 Saint-Vincent Tournante weekend long festival of music, wine and food. From vines planted in 1931, this Pinot Noir wines includes aromas of blackcurrants, black pepper, tobacco and tar. This is a deep, dark, peppery and elegant wine at astonishing value. Gentle fruit and light, slick tannins. Florian Regnaudot of Domaine Bernard and Florian Regnaudot, Santenay, Côte de Beaune, Bourgogne, France Domaine de l'Evêché. Édition Limitée. Pinot Noir. AOC Bourgogne Côte Chalonnaise. 2022. 92-93 points. €25.00/$28.50. Excellent Value ♫♫. Quentin Joussier, fourth generation winemaker, works with his father Vincent, who bought the winery in 1985. The name of the winery translates to 'the bishop.' This Pinot Noir ages in new barrels and is only produced on years when conditions are optimal. Deep, rich aromas of red cherries, raspberries and some Dutch dorp licorice as well as wild fennel. Well integrated and elegant tannins and easy drinking. Quentin Joussier of Domaine de l'Evêché, Saint-Denis-de-Vaux, Côte Chalonnaise, Bourgogne, France, Domaine Michel Juillot. Clos du Roi. AOP Mercurey Premier Cru. 2024. 93-94 points. €35.00/$40.00. Excellent Value ♫♫. Beautiful cheery, light, floral aromas in this Pinot Noir. Precise and focused flavors include red cherries. Winemaker Maxime Rolant said that, 'For me, Mercurey is cherries.' No disagreement with that. Maxime Rolant of Domaine Michel Juillot, Mercurey, Côte Chalonnaise, Bourgogne, France Domaine Montbarbon. En Pommetin. AOC Viré-Clessé. 2023. 92-93 points. €21.00/$24.00. Excellent Value ♫♫. From this estate, on a clear day you can look east and see Mont Blanc, tallest peak in continental Europe. They have 32 acres [13 hectares] of vines, exclusively Chardonnay. Jean-Jacques Féral was a journalist before becoming a winemaker, and won an award for his winemaking in the Mâconnais region in 2022. He works with Martin Froppier. The estate provides vine cuttings to a nursery in the Savoie, which creates massal (rather than clonal) replacement vines for them. This Chardonnay ages eight months in 500 liter oak barrels as well as six months in steel. Aromas of mandarins and menthol and slight salinity. A rich, creamy, delicious wine that includes precise flavors of tropical fruits and slight honey. Pair with chicken, or a caramelized apple tart (tarte tatin). Jean-Jacques Féral of Domaine Montbarbon, Virè, Mâconnais, Bourgogne, France Domaine Auvigue. Au Vignerais. AOP Pouilly-Fuissé 1er Cru. 2021. 94+ points. €34.00/$38.90. Superlative Value ♫♫♫. The winery is located in a beautifully renovated centuries old church. Sylvain Brenas explained their thinking. 'The idea is to show a different style of Chardonnay. We are in the extreme south of Mâconnais, only a few kilometers from where the Beaujolais appellation begins.' This Chardonnay aged 16 months in a 50/50 combination of steel and oak. Aromas of salinity, pineapple, mangos. Crisp and creamy mouthful with slight menthol and guavas on the finish. Pair with scallops and shallots. Sylvain Brenas of Domaines Auvigue, Fuissé, Máconnais, Bourgogne, France Domaine Corsin. L'Exception. AOP Pouilly-Fuissé. 94-95 points. €39.80/$45.50. Superlative Value ♫♫♫. This winery, founded in 1864, gathers grapes from 40 separate plots. The hosts, including Pauline Mussy and Tiphanie Fortune, are casual, down to earth, warm and unpretentious. Their welcoming tasting room inadvertently resembles an Alpine ski lodge. This Chardonnay is made by winemaker Jérémy Corsin using grapes from three different plots and 70 year old vines. It is barrel vinified and barrel aged. Flinty, slightly salty and classic Burgundian Chardonnay aromas. Rich and creamy mid palate with crisp acidity and rich tropical fruits. Winemaker Jérémy Corsin with a bottle of 1997 Domaine Corsin, Mâconnais, Bourgogne, France
Metro
08-06-2025
- Entertainment
- Metro
I ran a sexy chat line while pregnant, it was hideously depressing
'Hello Melissa, it's your chicken!' Oh joy, I thought, my eyes theatrically rolling skywards. 'Ooh, hello…. I'm going to chase you round the back garden with a chopping knife, yes I am. Then cut your little head off,' I replied in most sultry voice, given the circumstances. 'Oh, but don't you feel sorry for me – I thought I was your pet?' the man pleaded. 'Pet, pah! I've just been fattening you up for my Sunday dinner. Once your head is chopped off and you've stopped squawking I shall pluck out all your feathers, baste your flesh and pop you in the oven to turn you crispy and brown…' A vegetarian, I paused to gag, then continued, 'before opening a delicious Chablis and laying the table in readiness. I will enjoy every morsel of your tender little body. What do you think of that, my chicken? Nom nom nom!' Silence. He'd hung up. When I was pregnant in 2000 and became too big to strip, I got a job on a sex phone line, working from home for six months. Men would ring up all day long, asking me to listen to their fantasies or just talk dirty to them. It didn't take long before I'd got so good at at engaging my mouth but not my brain, that I could watch telly, do crosswords or read magazines while simultaneously whispering the words: wet, juicy, swollen, suck, tickle, in assorted permutations. 90% of the time I didn't have to do any actual thinking, which meant I rather resented the oddballs, like chicken man, who wanted something out of the ordinary. I'd get hundreds of calls each day, earning 12p a minute from 8am to 8pm, or 16p a minute overnight. I'd usually do the late shift because I had a mortgage to pay and no partner to help out after we'd split when I was just 12 weeks pregnant. Plus, I was trying to save for the future. Sometimes, my throat would grow sore from all the earnest ecstatic screaming the men demanded – but most of them were dull, dull, dull. I'd sit by the phone for 13 hours straight and most callers were 'one minute w**kers' who said little, staying on the line just long enough to get the job done and slamming the phone down at the exact point of orgasm. Indeed, I set myself up with quite a sound department over the months, including a bottle of water and a bucket for the water sports devotees; a cosy sleeping bag, whose zip doubled as my sexy thigh high boots; a whip to crack, and a chain to rattle. As I used my landline, I got a great long extension cord so I could clean the house while I moaned about how desperately horny I felt. 'Mmmm, I'm lying here all alone, nearly naked…' I'd whisper, in my stained, sweaty dressing gown, while scrubbing a skirting board. The callers never knew my actual number as they went through a switchboard which described the girls who were available. Before they men were patched through I'd get a recorded message saying what they wanted in vague terms – kinky, hard, romantic, soft – and then we would be connected. I didn't suffer much from morning sickness, but on the rare occasions I felt a bit queasy, you could guarantee those were the times the weirdos would be in touch, as if they could sense my discomfort. Disturbingly one liked to discuss public hangings, while another liked to stick a skewer down his urethra, then rub his old fellow with sandpaper, with a pair of his sister's pants in his mouth. Why men called these chat lines was always an utter mystery to me. I couldn't ever fathom why they would think hearing a clearly bored woman talk nonsense would improve their w**k. Especially as more than half would be utterly silent and not even give me any clues at all what they were after. What I do know, is that for a few, the anonymity gave them the courage to express their deepest desires. More Trending Two weeks before I gave birth my phone ringer broke, small wonder, and I missed a hundred calls, which meant an automatic dismissal. I can't say I was that upset – I had started to worry what my baby's first words might be. Not to mention it was the most hideous, depressing, soul-destroying job I've ever had – I'd sooner douche with a hedgehog than go back to it. Ten days after the birth I got back into stripping, still with my stitches in, one knocker three sizes bigger than the other. View More » But that, dear reader, is another story. Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ MORE: I'm having sex with a woman way out of my league — but I can only last 30 seconds MORE: This unsuspecting city was just named the BDSM capital of the UK MORE: I'm nearly 70 — it's time to fulfil my biggest sexual fantasy
South Wales Argus
01-06-2025
- Entertainment
- South Wales Argus
I tried Gordon Ramsay's beef wellington at the Savoy
The first purpose-built deluxe hotel in London, The Savoy is still to this day the only 5-star hotel on the River Thames. A magnet for the wealthy, the famous, and the glamorous. Or so you thought. 'Cos I went last weekend. I've always loved a trip to London. The train down itself evokes a sense of excitement in me, but this trip surpassed all others. It was, without question, unforgettable in every way. On the Northbank of the River Thames, it is equidistant from the City of London, the world's financial capital, as well as the luxury thoroughfares of Knightsbridge and Mayfair. (Image: Newsquest) So, as I approached the grand entrance - as a man who often looks like he got dressed during a power cut - I was somewhat nervous at what lay ahead. Thankfully, I had the foresight to plan ahead, there would be no sartorial faux pas on this occasion. Ha! No sir. I wore jeans. Jokes aside, it honestly was quite nerve-wracking at first. My girlfriend and I had experienced Gordon Ramsay's food before, at his incredible restaurant in Manchester, but this was on another level. To the uninitiated, The Savoy is daunting. At first, you don't know how to act, whom to speak to, or even where to look. We were at least three social classes below the local stray cat. But then came along the concierge at the reception, who set the perfect tone for the evening. Charming, warm, friendly, and to put it plainly, nice, we were set at ease seconds upon crossing the threshold. All those preconceived emotions dissipated immediately, we simply gave in to the experience. And we were in for some ride. The inside of the Savoy screams elegance, yet somewhat delicately. Now, you might think, how? But it somehow manages it. Subtle, decadent, yet still retaining an incredible allure. We passed through a lounge, which had a feeling reminiscent of 1950's jazz bars, to get to our table. Right in the corner of The River Restaurant by Gordon Ramsay. Perfect. (Image: Newsquest) The view of the Thames was quickly forgotten by the sudden arrival of Ethan, our server for the night and Champagne, complimentary from the River Restaurant. I'm not one for bubbles, typically, but I could have had an entire bottle of this. After mulling over the menu (lord knows why, we had perused the online version weeks beforehand obsessively), we decided on a bottle of Chablis, the seafood platter for two, Gordon Ramsay's signature beef wellington, and the haddock in Champagne sauce. When. In. Rome. Ethan told us the wait for the seafood platter would be about half an hour, so he suggested we get some sides for the time being. Do not threaten us. We went for some malted sourdough and whipped taramasalata with cured scallop roe. In hindsight, this was a mistake. The Chablis and sides arrived promptly, and we tucked into both. I'll be totally honest, I'm not overly familiar with taramasalata, but it was a pure revelation with that sourdough bread and butter. However, we were in danger of filling up too quickly. Thankfully, my favourite white wine on the planet soothed our palates just in time for the showstopper, the seafood platter for two. Or as it should be styled, 'half of Brighton's seafront, on ice'. I gawped at what lay in front of me, staring open-mouthed at the mountain of Finding Nemo extras. Oysters, snails, cockles, clams, mussels, crevettes and deviled crab. For myself, the oysters complemented by the vinaigrette and Tabasco were a marriage made in heaven. The snails, on the other hand, a lonely singleton. Not for me. (Image: Newsquest) The mussels were equally moreish; they are perhaps my favourite fish of all, so to be edged out by the oysters is truly saying something. The prawns, the cockles and the clams were all equally delicious. It all tasted so incredibly fresh, like that half-hour wait was giving the chef ample time to go and catch them, just for us. Stunning. Where we sat felt special. Right in the corner where we could chat, drink amazing wine, and take in the incredible aura of the restaurant. 'Bury me here,' springs to mind. I do like a spot of people watching from time to time, so this best seat in the house gave us the perfect opportunity. Forgive everything I said earlier about this being a place solely for the ladies, lord's and aristocrats, it was a place for normal people wanting an unforgettable experience. An anniversary, a birthday, a celebration, the Savoy listens to what you want to get out of it and responds tremendously. But before I became lost in the moment, the next round of showstoppers was about to arrive. Gordon Ramsay's beef wellington is arguably one of the most famous dishes on the planet. From TikTok to YouTube, I've seen this dish recreated a thousand times, and the end result never ceases to amaze me. Aesthetically, it appears to be one of the most succulent things in the world. But I've never had the opportunity to see if the taste matches the look until now. As the plate approached my table, I had a flashback. Have you seen the Top Gear episode when Jeremy Clarkson arrives at camp with a cow on his roof? Yep, that's what it felt like. Imagine that cow in pastry. Georgia's haddock in Champagne sauce felt a little more delicate. Anyway, le verdict. Does it stand up to the hype? Yes, it does, in droves. (Image: Newsquest) The beef was cooked perfectly medium rare and cut through like butter, each mouthful felt more tender than the last. The accompanying red wine jus elevated the flavour of the beef to new levels; it was without doubt one of the best cuts of beef I've ever tasted. The haddock, word. I went in expecting the beef wellington to just blow me away, but that honour has to go to the haddock. The Champagne sauce had a hint of anise to it, which felt like a soothing Ouzo cuddle in the belly. Of the haddock itself, it was quite honestly one of the nicest things I've ever had the pleasure of tasting. It's called the River Restaurant for a reason, after all. After all this food, you're probably thinking, how can you possibly fit more in? Well, his beef wellington is probably just a touch more famous than his sticky toffee pudding. So we shared one. If this were to be our Mr Creosote moment, then so be it. It would've been worth it. Recommended reading: Gordon Ramsay's restaurant review: An incredible experience I visited the Grand Hotel in Birmingham and owe an apology REVIEW: Marco's New York Italian - a sad disappointment The Savoy's River Restaurant by Gordon Ramsay was a once-in-a-lifetime experience to be frank with you. I felt so lucky to be able to experience a place that lives up to the hype and more. Yes, ok, it's obviously going to be an expensive experience. You don't need me to tell you that. But if you want to visit somewhere for a special occasion that will truly give you a taste of the high life, then consider this top of your list. From the staff at reception to the waiters, sommeliers and chefs, it was a place that made you feel wealthy, famous, and glamorous, no matter your background
Time Out
14-05-2025
- General
- Time Out
You'll find a carving trolley here that's almost as famous as their regal regulars
If you're seeking a historical feast, you've come to the right place. One of London's most elderly restaurants, Wiltons has been in the game since 1742. Beginning life as simple shellfish mongers, Wiltons became a proper restaurant in 1841, and, after numerous address changes, moved into their current premises in 1984. Still, 40+ years in the same room is pretty good going for a city that turns restaurants over like pancakes on Shrove Tuesday. Foodie lore runs deep at this London institution; they supplied oysters to Queen Victoria (there's a signed picture of Her Maj in the ladies loo), and you'll find a carving trolley here that's almost as famous as their regal regulars. The dining room itself is pitched somewhere between Victorian grandeur and Jilly Cooper camp, with giant oil paintings of be-suited board members hanging next to jolly wooden booths, perfect for politicians who might need to plot the downfall of a colleague over an ice-cold Chablis. Red velvet swags hang heavy with portent over indoor windows which seem to lead nowhere, and the female waiting staff wear matronly tea dresses. It wouldn't be a surprise if the food at Wiltons was as old school as the decor, but there's some seriously impressive cooking happening here. An implacably good, twice baked stilton soufflé is wildly cheesy, served in a sterling silver dish, perfectly crisp on the outside and cashmere-soft on the inside, while lobster bisque is funky and dank in the best possible way. There are also bountiful platters of oysters, various plates of smoked fish, dressed crab and caviar to start, but the menu of mains is fairly short. Grilled halibut is fresh and simple, while lobster thermidor – served off the shell – is richer than the monied clientele. Time Out tip Puddings here are famously good and delightfully traditional. The trifle is a sturdy, solid thing of creamy wonder. Nearby
Irish Times
04-05-2025
- Entertainment
- Irish Times
Wine with ice cream? It's all the rage and works way better than you think
The short answer is: yes, of course you can. You should always feel free to drink wine any way you please. Now pairing wine with ice cream seems to be a growing trend on social media. It's a Gen Z thing apparently. TikTok and Instagram are going crazy with people mixing ice cream with wine in the same glass. Does a red wine milkshake sound appealing? Or a 'float' of white ice cream in a glass of Chablis? Apparently, it started with Folderol, an establishment in Paris that sells scoops of ice cream in vintage metal coupes alongside natural wine. With an eclectic range of oolong tea, carrot cake, fig hibiscus or spicy melon, the choice of ice cream seems endless. Now ice cream parlour and wine bars are popping up in London and New York. I am very fond of both ice cream and wine, but rarely enjoy the two together. Ice cream is sweet and wine is usually dry, so surely the two won't mix? I do like wine sorbets, but they don't contain cream. READ MORE Most wine drinkers will automatically pair a dessert of any kind with a sweet wine of some sort; Sauternes with fruit tarts, Port with chocolate desserts. There is a traditional wine and ice cream mix of very sweet Pedro Ximénez sherry with vanilla ice cream – a delicious hedonistic mix of cream, raisins, figs and dates. I bought a half a dozen tubs of ice cream and conducted my own experiments. The best matches did involve sweet wines, although there were a few nice surprises with red wines. If you want to try mixing red wine with ice cream, I would suggest a merlot or pinot noir, both of which have lighter tannins. My red wine went best with a raspberry ice cream. My four favourite matches were as follows: Sauternes with Supervalu Signature Passion Fruit Ice Cream. I suspect that any fruit ice cream would go well with Sauternes, Moscato d'Asti, or an off-dry Riesling. PX Sherry with vanilla ice cream was excellent; Chocolate Fudge Brownie was nice but not as good as the vanilla. Tawny Port went really well with the Chocolate Fudge Brownie and Ben & Jerry's Brookies too. Raspberry ice cream with a light, ripe pinot noir. Lastly, my siblings swear by vanilla ice cream with a small dose of whiskey and freshly ground pepper.
