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CHAPTER 13 THE GRAND FINALE: DESSERT AND DESSERT WINES CHAPTER OUTLINE: Introduction Aperitif: Niagara’s Wine Region Dessert Wine Categories Dessert Selection and Wine Pairing Dessert Categories Summary Exercises KEY CONCEPTS: ● Ice wines ● VQA ● Botrytized wines ● Noble rot ● Ports ● Sherries ● Marsala, Madeira, and Muscats ● Balance and harmony between wine and cheese ● Beware of excessive levels of sweetness, richness, bitterness, or acidity in desserts ● The impact of fruit type: berries, orchard, citrus, tropical, and dried 287
288 Chapter 13 The Grand Finale: Dessert and Dessert Wines INTRODUCTION This chapter focuses on desserts, dessert wines, and the associated pairing principles. Extravagant desserts and opulent dessert wines can provide some of the most memorable dining experiences. The opening Aperitif highlights the Niagara wine region in Ontario, Canada. This region features a unique mesoclimate Aperitif Niagara’s Wine Region and has a reputation for the variety of quality wines and foods it has to offer. Jeff Stewart, professor and coordinator of the tourism programs at Niagara College, shares his thoughts on changes that have taken place in the region and ideas on how food and wine can be integrated not only across a particular program but also across an entire college. The Niagara wine region has seen vast change and growth in the last twenty years. With over a hundred wineries, it is still growing, and the region’s humble beginnings bear little resemblance to its current reputation for wines of high quality. Longtime residents of the region will remember famous brand names such as Baby Duck, Brights’ President, and even Jordan Sherry, made mostly from Vitis labrusca grapes such as the Concord and the regional namesake grape, the Niagara. The Niagara wine industry’s reputation for providing ‘‘foxy’’ wines has been replaced with a reputation for producing quality vinifera wines, and the famous brand names of the past have been replaced by names such as Inniskillin, Cave Spring, Stratus, Hillebrand, and Malivoire. Several factors caused the shift from quantity to quality production in the Niagara wine region. In the early 1980s, European Vitis vinifera grape plantings, pioneered by the Inniskillin Winery and Donald Ziraldo, were viewed with skepticism because of the Canadian climate. The introduction of the Vintner’s Quality Alliance (VQA) system, which is similar to other European quality control systems such as the AOC and DOCG, also assisted in this transition, albeit much later. Ontario was acknowledged for its wine quality for the first time at the 1991 Vinexpo in Bordeaux, France, when a 1989 Inniskillin ice wine stole the show and helped to put Canadian and Niagara wines on the map. The acknowledgement of Inniskillin ice wine gave Canadian wines, and more specifically Niagara wines, the Vineyards at Niagara College clout they needed to be recognized throughout the world. Teaching Winery, Niagara, Ice wine is not unique to Canada. To make ice wine (or, as the Germans call it, Ontario (courtesy of Niagara Eiswein), grapes are left long after harvest to freeze on the vines. Once frozen solid to a temperature of at least 10C (about 14F), the grapes are picked and crushed while still College). hard as marbles. The tiny bit of juice rendered from the delicately preserved extra-lateharvest fruits is so concentrated and so sweet that it is more like syrup than juice. In Canada, the minimum sweetness at the time of harvest must be 40 Brix to be officially called ice wine. The original ice wines in Niagara were made from German grapes such as Riesling and hybrids such as Vidal, but as techniques evolved, new varietals came to be used, including Gewürztraminer and even red grapes such as Cabernet Franc, which has a distinctly strawberry aroma. These ultra-premium, elixir-like wines accordingly carry high prices. One advantage of planting vinifera in Canada versus other vinifera growing regions is that without exception, Canada is guaranteed to have winter temperatures cold enough to allow for a successful harvest of ice wine grapes. As a result, Niagara ice wines are available to consumers on a consistent basis. In more
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FOOD AND WINE PAIRING A SENSORY EXP
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FOOD AND WINE PAIRING A SENSORY EXP
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PREFACE xi ACKNOWLEDGMENTS xiii CON
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Summary 111 Exercises 112 CHAPTER 6
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CHAPTER 13: THE GRAND FINALE: DESSE
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xii Preface PEDAGOGICAL FEATURES TH
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PART A MASTERING THE ART AND SCIENC
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CHAPTER 1 THE WINE AND FOOD PYRAMID
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Aperitif/The Italian Wine and Food
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Aperitif/The Italian Wine and Food
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Food and Wine Pairing Mechanics: Ma
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OVERVIEW OF BOOK METHODS Wine and f
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Wine Sensory Pyramid The Wine Senso
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Classic Italian Wine and Food Examp
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The Pinot Bianco tames the asparagu
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20 Chapter 2 Taste Basics and the B
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CHAPTER 3 GASTRONOMIC IDENTITY: THE
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on prevailing components, textures,
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Aperitif/How Should Menus and Wine
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Wine: The Impact of Geography and C
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Table 3.1 Approximate Climate Zones
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Wine: The Impact of Geography and C
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Trial and Error, Innovations, and C
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number of reasons why these general
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tasting panel members would be Fren
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NOTES 1. B. Santich, ‘‘The Stud
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66 Chapter 4 Gastronomic Identity I
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PART B THE FOUNDATION: FOOD AND WIN
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at all. Dryness and sweetness for t
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CHAPTER 5 THE IMPACT OF SWEETNESS A
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THE IMPACT OF SWEETNESS LEVELS IN W
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Table 5.1 Wine Sweetness Level Desc
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with a fruit/sweet sauce, choose a
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Table 5.3 Acidity Level Description
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unoaked white is preferred when pai
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STEPS Exercise 5.1 113 1. Buy the w
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Evaluator’s Name: _______________
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STEPS Table 5.8 Wine and Food Sweet
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d. White Zinfandel Worst match 1.
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This exercise is designed to establ
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The basic rule for wine and food pa
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CHAPTER 6 SALT, BITTERNESS, AND BUB
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sauce, vegetarian spring rolls, gla
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not a dominant characteristic in wi
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Table 6.3 Sweetness Levels in Spark
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Figure 6.2 1 Wine— No Bubbles Win
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MATERIALS NEEDED Table 6.5 Material
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STEPS Saltiness Name:______________
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BITTERNESS Exercise 6.1 143 1. Prep
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PART C WINE AND FOOD TEXTURE CHARAC
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Main texture measures used in food
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150 Chapter 7 Wine Texture Characte
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166 OBJECTIVE Chapter 7 Wine Textur
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168 Chapter 8 Fattiness, Cooking Me
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PART D FLAVORS: ARCHITECTURAL ELEME
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CHAPTER 9 THE IMPACT OF SPICE CHAPT
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Aperitif/Bayou La Seine: An America
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Ingredients for Sauce 28 oz (800 g)
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How Spice Is Assessed: Identifying
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Food Item: ________________________
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Name____________________ Spice Food
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For this exercise, I suggest using
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In this exercise, which involves id
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Try a variety of wine styles (white
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208 Chapter 10 Flavor Intensity and
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The previous chapters have presente
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CHAPTER 11 MENU PLANNING: HORIZONTA
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The Food of the Pacific Northwest 2
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Page 299 and 300: 282 STEPS Chapter 12 Wine and Chees
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Page 331 and 332: 314 Glossary Consistency. Refers to
Page 333 and 334: 316 Glossary percent fat content an
Page 335 and 336: 318 Index Botrytis cinerea 291-292
Page 337 and 338: 320 Index Grassiness 38 213 Graves
Page 339: 322 Index Spice(s) 190, 192, 194, 1
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