If you are in the mood for a great wintertime food and wine pairing, consider a fortified dessert wine with a fruit based dessert that will be sure to warm you up!
For those cold winter months, wines fortified with various types of liquors are a perfect choice to pair with various types of desserts. One of my favorite combinations is the Angelica wine from V. Sattui Winery in Napa Valley, California and small, individual peach tarts.
Angelica Wine from V. Sattui Winery
The Angelica wine is a limited-bottled blend of fresh Muscat juice and 19 year-old-pot-still Carneros brandy. When served in a warmed glass, the musky spice aromas and hazelnut-vanilla flavors are magnified and the wine has an even longer, smooth finish.
While V. Sattui wines are not available through any retail outlets, those unable to visit the winery directly can order online through V. Sattui’s website.
Peach Tart Dessert and Recipe
Wines like Angelica pair well with fruit based desserts as they are not too sweet. The underlying muscat juice is known to pair well with both chocolate desserts, chocolate-orange concoctions, fruit based desserts, and even mince meat pie.
One of the easiest ways to enjoy a dessert wine pairing like this is to make individual peach tarts. Using small ramekins, like those often used for creme brulee, you can easily whip up a nice fruity dessert any night of the week. Here is a very simple recipe for a peach and almond tart.
– Sliced fresh or canned peaches
– Phyllo Dough Squares
– Crushed almonds (Marcona almonds are great if you can find them)
– Maple syrup
– Torch used for creme brulee
1. Preheat oven to 400 degrees F.
2. Take some flour and lightly flour a wax paper sheet.
3. Take individual Phyllo dough squares and use rolling pin to gently thin them out some.
4. Pat the Phyllo dough squares down into the individual ramekin dishes.
5. Take pasty brush and coat dough with maple syrup.
6. Place a row of crushed almonds along the bottom.
7. Add sliced peaches in a decorative fashion to cover the entire ramekin. If you have ramekins that are fairly deep, do another layer of the almonds and peaches.
8. Brush some more maple syrup on top of the peaches and place in the oven for 35-40 minutes, until the dough begins to crisp and turn golden brown.
9. Let dessert(s) cool down completely.
10. Prior to serving, coat entire tart with cane sugar and use creme brulee torch to caramelize the dessert top.
Be sure to serve immediately with the Angelica dessert wine. The best way to enjoy this pairing together is to heat your wine glasses in the dishwasher and pour the wine directly into the hot glass. The heat from the glass really brings out the brandy in this wine, making it a wonderful wintertime pairing.