Wine Pairing for Blackberry Cobbler
Going to a dinner party this weekend and have been asked to bring wine to go with a dessert of blackberry cobbler. Any suggestions? Thanks!
Easy... any of these will be very nice,
Moscato d' Asti (if you like a little frizzy element)
or... a Dessert Riesling
you could also do a Sauternes here quite nicely but all-in-all I'd generally reach for one or all of the above first...
The problem is that unless you're in a fairly large city with a well-stocked wineshop(s) you're not likely to find a great Vouvray. So that leaves the dessert (or "late harvest") Riesling as your most ubiquitous easy-to-find match here, IMO, probably followed by the Sauternes and Moscato. But they all would work great, just depends on availability in your area.
Enjoy... tell 'em the Shadow sent you :)
Maybe Brachetto. It's similar to Moscato d'Asti but made with red grapes and has some more complex flavors that would probably match nicely with blackberries.
What I'd pair: Vanilla ice cream and great coffee.
No wine pairing will work really well. The sweetness of the cobbler is one issue; the wine
will have to be more sweet than the cobbler, otherwise it will taste sour. Since it sounds as if you won't have control of the sweetness of the cobbler, that's problematic.
Even if you did, the powerful flavor of the blackberry cobbler is another issue. While port and the cobbler have a bit of a common "berry" flavor, and while Sauternes is always lovely, the flavor of both will be drowned out by the intense blackberry flavor of the cobbler. So nothing really works well.
You could bring a dessert wine to have as another dessert (and I'd choose a late-harvest botrytis-affected something), but it won't go *with* the cobbler, meaning it won't enhance the cobbler.
So, coffee. And vanilla ice cream.
re: maria lorraine
I agree with everything you've stated. Howvever I'm always challenged by folks in regard to suggesting coffee with a sweet dessert on one hand while also stating that the beverage must be sweeter than the dessert. I have a rationale for why coffee works despite not being sweeter but I want to hear yours first.
<<Howvever I'm always challenged by folks in regard to suggesting coffee with a sweet dessert on one hand while also stating that the beverage must be sweeter than the dessert. I have a rationale for why coffee works despite not being sweeter but I want to hear yours first.>>
Sorry for the late reply. Here are a few reasons coffee works, at least to me:
1. Coffee bitterness tones down sweetness.
2. Coffee flavors including bitterness add complexity to total flavor.
3. Temperature contrast to cold ice cream. Interesting to the palate -- tactile and sensual. Hot coffee, cold ice cream. Same principle as hot cobbler, cold ice cream.
4. Heat of coffee blooms other flavors.
5. Heat of coffee melts fat in crust, makes it more emollient. Contributes to good mouthfeel.
6. Coffee with cream flavor commonality with ice cream. Seamless flavor bridge.
7. Very subtle berry commonality with coffee and blackberry.
re: maria lorraine
I think this is the wisest way to think about it.
My only "out of the box" thought would be a pairing in which the sourness of the beverage would be enhanced intentionally (and possibly pleasurably). So, what about a Lambic ale? A cassis or blueberry might work. I've never actually tried this pairing so I'd be curious to hear if anyone on the board has or has also had this thought.
Wine isn't the best pairing option for every dish. I offered some wine suggestions earlier, but think John Gonzales's late-harvest Zin suggestion has the best chance of working if there must be a wine. Especially a late-harvest Zin like Bella -- it has complementary flavors (raspberry preserves) and almost enough intensity to pair with the blackberry cobbler.