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Dessert Recipe to Pair with an Amarone?

I got a nice bottle of amarone for my birthday and I was hoping to pair it with a tasty dessert recipe. My working idea is something in the stewed plum or fig vein but I am totally open to ideas.

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  1. Cheese plate.

    A well made amarone is too powerful for most desserts, according to my tastes. While it does have the acidity to take on desserts, with stewed fruits, I'd probably go with a well-aged sweet chenin.

    9 Replies
    1. re: mengathon

      I'm with mengathon on this, I would not pair it with a dessert. Serving it with anything that has sweetness is going to rob the wine of some of its fruit, let the wine be dessert, a well made one will be rich and decadent enough....just pair it with a lucious cheese like Gorgonzola, (go for the dolce not picante) Piave or something gooey and pungent. The salty richness will frame the wine and make the fruit pop even more.

      1. re: bubbles4me

        Make it three. I always pair it with a hunk of real Parmigiano Reggiano. each bite with a drop or two of balsamico traditionale. Heaven. The gorgonzola dolce latte is a good suggestion also.

        1. re: maria lorraine

          Four.

          Why would you pair an Amarone with a dessert? Cheese plate!

            1. re: invinotheresverde

              If some of the gathering are intollerant to cheese (especially mature ones), what could be the alternative(s)?

              1. re: Aosta

                I'd serve the Amarone with dinner, not with dessert.

                1. re: Aosta

                  While Amarones are fruit driven, they're not sweet. The sugar is practically completely fermented out. I have no idea why someone would choose this as a dessert wine option.

                  I totally agree with zin. I'd serve Amarone with the meal itself. I tend to love it with complex cream sauces, but that's probably a vegetarian-only perspective. It's a huge wine, so intensely flavored grilled or stewed meats would stand up nicely.

                  1. re: invinotheresverde

                    Serendipitously, the New York Times today published an article on a spiced Venetian steak, marinated in a combo of Amarone, cloves, nutmeg, cinnamon and orange zest. An ancient recipe.

                    "A Venetian Bath of Wine and Spice"
                    http://www.nytimes.com/2009/01/28/din...

            2. re: maria lorraine

              Amarone + Parmigiano + Balsamico Tradizionale = un po' barocco

        2. Reggiano Parmesan. My favorite pairing in the world is Amarone with Reggiano Parmesan.

          1. I adore Amarone and wish I could splurge on it more often than I do. While I agree with the majority and the suggestion of cheese(s), how about forgetting after dinner and consider it with the main course? Check out Mark Bittman's "A Venetian Bath of Wine and Spice" article and recipe for Amarone marinated rib eye steak http://www.nytimes.com/2009/01/28/din...
            One could certainly (as he suggests) use a less expensive full bodied wine in the recipe but would not a nice bottle of Amarone be terrific with this dish. I've also seen an Osso Bucco recipe with Amarone (and served with Amarone).