- Declare Your Pride in Irish Food urges Restaurateu...
- Michelin Starred Chef Andy McFadden Shares His Favourite Quinoa Recipes
- Easter at The K Club. Eggs. And Golf!
- Kilkenny School of Food Seeks Tutors!
- Georgina Campbell’s Ireland - The Best of the Best
- Cahernane House Hotel entering final stage of €6.5...
- The Cask Ales and Extraordinary Brewing Festival a...
- EU PROGRAMME TO PROVIDE FOOD TO MOST DEPRIVED THRO...
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Ireland's Great Producers, Great Tastes
- Top Wines. With Reviews & Irish Stockists.
- Top Posts, last 12 months
- Jean Smullen's Wine Diary
- The Franciscan Well Reveals Its First Festival of ...
- Blog Policy
Thursday, December 30, 2010
MARGARET RIVER GEM, plus dessert duel!
. onderful dried fruit bouquet leading to a rich yet fresh and sweet palate of lasting sweetness with elements of dried apricot and caramel. Tried this with the Christmas pudding and was delighted with the result.
Next up was a Curatolo Marsala (Fine) from Sicily. The Sicilians like to drink it with the “Queen’s Biscuits”. I had already tried that, so felt pretty certain it would be okay with an Christmas Oxford Lunch Cake. And it was. Perfect. Marsala is a fortified but not a sweet wine.
Had to leave two others, both sweet, neither fortified, for another day. One was a Moscatel de Valencia 2009 (from Marks and Spencer) and the other a 2004er Heimersheimer Sonnenberg Scheurebe Eiswein (from Karwig Wines).
Berry pies and crumbles for the first I’m told while suggestions for the German include desserts containing citrus, such as citrus fruit salads, Pavlovas and compote. Anyone got any other ideas on matching these two?