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ISO dessert wine for a specific dessert

c oliver Jun 6, 2011 01:03 PM

I'm going to be serving a vanilla ice cream with some Meyer lemon olive oil drizzled over it and a light sprinkling of sea salt. I'm not wine knowledgeable at all and wonder if dessert wines are even appropriate for these types of non-sweet flavors. I have a pear liqueur, Pear de Pear by RMS Distillery and a Graff Family Vineyards, 2007 Chalone, July Muscat. Have also wondered about a sparkling rose'. And, of course, can buy something else. Or should I just continue with whatever red wine I wind up serving with dinner. There will be six of us. Is a half bottle enough for six? This won't be a large serving of dessert. I appreciate your help. It always frightens me a tad to come over to the "dark side." J/K of course :)

  1. c oliver Jun 15, 2011 09:13 PM

    I'd been thinking about some of the suggestions here but just ran out of time. So I stayed with the muscat and liked it. The ice cream, honestly, was too rich so the wine was a good counterpoint to it. Thanks everyone.

    3 Replies
    1. re: c oliver
      Bill Hunt Jun 15, 2011 09:30 PM

      Oops, too late to help, but glad that the Muscat worked for you.

      Thank you for reporting,

      Hunt

      1. re: Bill Hunt
        c oliver Jun 15, 2011 09:32 PM

        And used my "port glasses." Waiting for you :)

        1. re: c oliver
          Bill Hunt Jun 16, 2011 08:21 PM

          Insert a great big GRIN here!

          Enjoy,

          Hunt

    2. s
      suttonri Jun 10, 2011 09:34 AM

      I can't speak for the olive oil, but Pedro Ximenez sherry is THE match for vanilla ice cream in my book. Bascially, if you could you think liquid figs would go with the Meyer lemons, go for it. Abala makes a good one.

      3 Replies
      1. re: suttonri
        c oliver Jun 10, 2011 09:58 AM

        I'd think it'd go well with oo. I use Spanish sherry vinegar with oo alot. Good idea. Thanks.

        1. re: suttonri
          ChefJune Jun 10, 2011 10:34 AM

          PX Sherry is a bit heavy for a steamy summer evening. I think your muscat will be a better choice, given the weather. If you want to go buy something special, Quady's Orange Muscat Essencia would be really grand with your ice cream. (I've served it with a similar frozen confection.)

          1. re: ChefJune
            Bill Hunt Jun 15, 2011 09:29 PM

            I agree.

            PX is lovely, but is heavy.

            A Muscat would be my choice, especially with the Meyer lemon.

            Hunt

        2. b
          Brad Ballinger Jun 6, 2011 01:28 PM

          I think your muscat will be just fine. And a half-bottle for six is fine for the dessert course. I also like Moscato d'Asti with something like you are serving. Same grape, but lighter, fizzier, and less alcohol.

          The Pear brandy would be a better digestif.

          Definitely not the sparkling rose.

          4 Replies
          1. re: Brad Ballinger
            c oliver Jun 6, 2011 01:34 PM

            Thanks so much. I've had Moscato d'Asti and liked it. Perhaps I'll pick up a bottle but glad to know that the muscat is fine. These guests are more into wine so I aim to please.

            1. re: c oliver
              invinotheresverde Jun 7, 2011 07:28 AM

              Ditto everything Brad said and wanted to add definitely not your dinner red.

              Also, the dessert sounds delicious. Did you infuse the oil yourself? If so, maybe a snippet over on HC?

              1. re: invinotheresverde
                c oliver Jun 7, 2011 07:40 AM

                Here's thread:

                http://chowhound.chow.com/topics/786042

                It really is scrumptious.

                1. re: c oliver
                  invinotheresverde Jun 7, 2011 01:47 PM

                  Appreciate it!

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