Pairing Wine with Dessert at Bouquet

May 8, 2013 No comments » [ssba]

Ask yourself, would you want to miss the ending of a great movie or the grand finale of a favorite music artist’s concert?  Of course not.  But what about dinner?  Isn’t calling a meal quits before the dessert arrives just as disappointing? Bouquet Restaurant just launched a new spring dessert menu, and with choices like these, there’s no way you’ll want to leave without giving them a try.

Rich, dark chocolate hazelnut Royal Cake, lavender-infused crème brûlée, homemade tiramisu… planning on saving some room yet? As incredible as these new selections are, why stop there? When it comes down to it, isn’t everything always better with wine? We think so, so we took each of the new desserts and matched them up with some favorites from our wine list. Here are some truly not-to-be-missed combinations to tantalize your palate the next time you visit Bouquet.

Spumoni with Dow’s 1997 Colheita Port

There’s always room for ice cream, especially when it’s a tasty combination of homemade vanilla, chocolate, and pistachio gelato. Colheita Port (meaning “harvest” in Portuguese), one of the rarest types of Port made, is a single vintage tawny. After aging in barrels for at least seven years, this Port emerges subtle and refined, with flavors of brandied cherries, amaretto, and caramel. Sound like a good match for ice cream? Let’s put it this way: you might need to order two. One to sip with the spumoni and one to pour on top of it.

Almond Lavender Crème Brûlée with Ponte Mistela

Ponte’s best known dessert wine is our Zinfandel Port, but if you haven’t tried our Mistela yet, here’s the perfect opportunity. Made from estate grown late harvest Vermentino grapes, Mistela is a bright, nectar-sweet wine with flavors of caramel, honey dripped stone fruits, and a subtle hint of almonds. Our new crème brûlée is a creamy custard with hints of lavender and almond topped with a crunchy, crust of caramel. Mistela’s golden fruit flavors provide a lively contrast to the rich, silky crème brûlée. It’s like peaches and cream, but so much more fun.

Olive Oil Cake with Banfi Rosa Regale

Wait, olive oil cake? Yes, it may sound a little strange, but rest assured, our new olive oil cake is a delicious taste of something different. The olive oil enriches the batter, making the cake irresistibly rich and moist, while a splash of Grand Marnier orange liquor gives it a lively citrus kick. Served layered with fresh fruit and whipped cream, our olive oil cake is a bright, refreshing way to end a meal. Pair it with Banfi’s Rosa Regale, a sweet, sparkling red from Italy made with the Brachetto grape, and you have a match that tastes like heaven.

Tiramisu with Dios Baco Pedro Ximenez

In Italian, Tiramisu translates to “pick me up”. With delicate sponge cake soaked in espresso, sweet, creamy mascarpone cheese, and a dusting of cacao powder, our tiramisu is sure to live up to its name. Dios Baco’s Pedro Ximenez is a lusciously sweet Spanish dessert wine, similar to a sherry that is so thick and delicious, you could easily mistake it for syrup. The wine’s rich flavors of dark caramel, coffee, and candied walnuts are the perfect match for the fluffy espresso and chocolate flavored tiramisu.

Chocolate Royal Cake with Ponte Zinfandel Port

There is something about Port and really good chocolate. Our Royal Cake combines silky chocolate mousse with a crunchy hazelnut crumble crust and tops it off with a dark chocolate glaze. Sound like it couldn’t possibly get any better? Ponte’s Zinfandel Port is a decadent wine bursting with flavors of dark berry preserves and bakery spices. Combine the two and you have a dessert fit for a king or a queen.

See you soon,

Tyler Worth

–What is your favorite dessert?

Posted by , May 8, 2013 No comments

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