The Drinks Master: Our columnist from Le Cordon Bleu is here to help confused Christmas preppers choose a dessert wine
Choosing a dessert wine is often a topic that comes up at the end of a meal. While most of us know what we like in the way of a red, white or rose, it is the sweet wines that can leave people a bit baffled.
Mulled wine is synonymous with Christmas; there’s nothing more festive than those warming spicy aromas filling the house. The secret to the perfect mulled wine is to pick something with a high alcohol content, around 15 per cent, so there will be fewer tannins present, but don’t worry, the alcohol will evaporate when heated. Add some port, brandy and mulled spices at the beginning, otherwise it will be too alcoholic.
The variety of Christmas dessert options is endless, ranging from Christmas pudding and Christmas cake to mince pies and the classic sherry trifle. Christmas desserts tend to be pretty boozy, with brandy, sweet sherry or rum being the most frequently used. They also tend to be very rich and sweet, and are usually served with brandy sauce, custard or cream.
The only wines that can stand up to these sweet, boozy Christmas treats, are fortified ones, such as Tawny Port, Pedro Ximenez Sherry, Rich Madeira and Banyuls, but my choice for the perfect pairing is a traditional Rutherglen Muscat from South Australia – with its orange marmalade, molasses and treacle flavours aplenty.
Gingerbread is so typically Christmassy whether in the form of gingerbread men, or as a flavour in a more grown up dessert. The ideal partner would be a wine that combines sweetness, concentration and power but isn’t cloying. The Maury Blanc Mas Amiel 2010 from the Roussillon would fit the bill. Its dried fruits aromas mirror the caramelised fruits and its warmth will enhance the spices of the gingerbread crumb. If you can’t find it, any good quality white port is a great alternative.
Chestnut is another delicious festive flavour, so how do we pair a wine with this? You could opt for mature rum, brandy or whisky or even Tawny Port. A fortified wine from Australia is a great choice – a Non-Vintage Campbells Rutherglen Topaque. This unique speciality from the Victorian Highlands is made using dried Muscadelle grapes and aged over a long period of time until it becomes an enticing rich copper colour and tastes of dried fruit, toffee and chocolate.
Le Cordon Bleu London offers a wide range of wine programmes from amateur level to professional. For more about the Wine & Culinary Programmes and Short Courses available, visit cordonbleu.edu