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Wine with bananas?

a
AndIDontMind Nov 15, 2009 04:38 PM

May be an odd request, but I'd like to find a wine to go with bananas.

Any suggestions?

  1. maria lorraine Nov 15, 2009 09:55 PM

    A bananas dessert? Cooked bananas? Fresh banana? Whatcha serving? Whatcha making?

    10 Replies
    1. re: maria lorraine
      a
      AndIDontMind Nov 16, 2009 05:41 AM

      Fresh bananas.

      1. re: AndIDontMind
        SteveTimko Nov 16, 2009 07:37 AM

        I'm stuck in dessert mode, maybe. I'm thinking of a nice port or a chocolatey Banyuls.

        1. re: SteveTimko
          carswell Nov 16, 2009 07:47 AM

          «I'm stuck in dessert mode»

          Me too. Dry wines do not compute.

          A caramelly Pedro Ximenez would be my WAG.

          1. re: SteveTimko
            a
            annapurna7 Nov 16, 2009 08:36 AM

            Agree. I would go for a Tawny Port, but Banyuls sounds wonderful too.

          2. re: AndIDontMind
            maria lorraine Nov 16, 2009 10:18 AM

            Anything with those fresh bananas? Other ingredients, like brown sugar, honey, rum, dates, raisins, cinnamon, whipped cream, etc.? They will help make the pairing.

            Or just a peeled fresh banana, sort of a minimalist party thing?

            1. re: maria lorraine
              a
              AndIDontMind Nov 16, 2009 12:38 PM

              Peeled fresh banana

              1. re: AndIDontMind
                maria lorraine Nov 16, 2009 05:55 PM

                In that case...in order of increasing intensity...

                A Sauternes or Sauternes-style (late-harvest, with botrytis) will supply a pretty honeyed flavor that will combine with the banana well. I've had this a number of times with fresh banana desserts.

                20-year-old tawny port will supply caramel, toasted nut and some dried fruit flavors to go with the banana. It will work almost like a sauce accompaniment with the banana. A younger tawny won't have these flavors, so you really have to go with the 20-year-old. But rest assured, once you open the bottle, it lasts a very long time. This is probably my first choice.

                Pedro Ximenez dessert sherry (mentioned above by Carswell), called PX for short, will supply even deeper caramel, fig and other dried fruit flavors. Might be fun.

                Madeira at about the Malmsey sweetness level (try the Henrique & Henrique)
                will also supply a caramel-molasses like sauce accompaniment.

                1. re: maria lorraine
                  carswell Nov 16, 2009 06:07 PM

                  «But rest assured, once you open the bottle, it lasts a very long time.»

                  That's funny. Bottles of 20-year tawny never seem to last more than a week at my place... ;)

                  1. re: carswell
                    maria lorraine Nov 16, 2009 07:58 PM

                    I know. Sigh. It's so lovely.

                  2. re: maria lorraine
                    SteveTimko Nov 17, 2009 12:07 PM

                    I think a contrast would work better, so that's why I didn't suggest Sauternes, a sweet Riesling or a Vouvray Moelleux. The flavors are sort of similar but they may not mesh.
                    And don't forget: Champagne/sparkling wine goes with everything.

          3. o
            ozfarms Nov 16, 2009 04:52 PM

            Can I ask about which wine with "Fish Foster"?? butter brown sugar, cinnimon, rum, bananas and fish?

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