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May 7, 2007 05:46 AM

Dessert Wine for a Trifle

What would you recommend to pair with a raspberry, white chocolate and almond trifle?

Thanks so much.

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  1. Considering the components, my first inclination would be a Bonny Doon, Framboise, and "Enter" the vineyard, then go to "dessert" and play with the brackets.


    [EDIT] For raspberries and dark chocolate, I really like a full-bodied Merlot. Not sure how the almond would work, as I most often think dessert wines, when almonds are present.

    1. I have Baumard Quarts de Chaumes on the mind... I think it is just because I haven't had one in a while and thus have a slight craving for one. So, take this with a grain of salt... but I'd vote for a Baumard Quarts de Chaumes

      1. maybe some bubbly like Moet et Chandon Nectar Imperial

        1. I think I'd like Banfi's Rosa Regale, which is Brachetto d'Acqui, a sweet sparkling red wine. It's delicious with berry desserts, and perfect with chocolate, as well, so it sounds like a winner to me!

          3 Replies
          1. re: ChefJune

            Ditto. That or 20-year-old tawny port, to pick up on the nuts and white chocolate, or framboise.

            1. re: ChefJune

              I would second the Brachetto. The bubbles will help lift the sweetness off your palate and you wont have that ugg too much sweetness feeling that makes you reach for your water glass.

              1. re: ChefJune

                In total agreement here with the Rosa Regale. Don't do Sauternes. Could be a clash with the honeyed notes in it and the fruity, sugariness of a trifle. Another wine that would work is the Bonny Doon sparkling Moscato d'Asti. Don't know where you live, but my Trader Joe's has it for $6.99 a bottle. It's sweet but not too sweet and will handle all that whipped cream...

                1. re: bac528

                  I've had Sauternes before with white chocolate several times and it went quite well. Also, Sauternes does pair well with almonds, especially a frangipane filling in a tart. So it might be wonderful. But my first thought, just like Chef June's, was Braquetto d'Acqui. I know it was mentioned as an idea for your Mother's Day thread. Did you get a chance to try it? Here's the link to that thread. I think I'd like to dine at your house.

                  1. re: bac528

                    I find many desserts too sweet to be paired with sauternes, and I think this one may be no exception. IMO, sauternes is so luxurious it should be enjoyed alone, or with foie gras or blue cheese. To go with the OP's recipe, I would go with something funner and cheaper, like this raspberry wine from Long Island: or perhaps some syrupy Pedro Ximenez

                    1. re: Yaqo Homo

                      Onefineleo, Yago's comment about sweetness is important -- just remember when serving Sauternes or any dessert wine, the wine has to be *more* sweet than the dessert. Often times, dessert makers have to ratchet back the sugar on desserts to make them dessert-wine friendly. I'll let you know when I'm in Boston. Likewise, you for Napa Valley.

                      1. re: maria lorraine

                        It's a deal (on sweetness and visiting). Thanks again.