A healthy handful of blackberries (half a cup or so).Here's how you can do it at home.īlack Currant Prosecco Dessert Wine Ice Cream Sundaes Like Jameson had said in the video interview with my cupcake, these wines work beautifully with simple desserts, so we decided to assemble some ice cream sundaes-our own "Super Bowl Sundaes"!Īfter testing which combo of berries and wine tasted best (the winner: blackberries soaked in black currant wine with a spash of prosecco), we made some delicious treats. Well, I had brought quite a few options, but we decided that with the strong flavor of the wines, we wanted to let them shine. Nice, very nice.Īnd finally, we decided how we'd like to incorporate it into a dessert. But my favorite combo? The Black-currant wine with prosecco. The pear in particular was, in my opinion, improved by the dry prosecco, which cut through the sweetness. Then, we tried pairing some of the sweet wines with the sparkling wine and prosecco, sort of like we were inventing our own sweet aperitifs. This one felt like it needed something to cut through the sweetness. The Pear wine was the sweetest of the lot-a little went a long way. Once again, very pleasant, not overly sweet. The Black Currant wine was mellow and well-balanced, sweet but not cloying, and with a very fruit-filled finish. The Blueberry wine was a sweet surprise: it was slightly tart, and the berry taste really rounded out the sweetness. Sweet deal!Īnd as for de-mystifying the dessert wine, my cupcake asked Jameson a question about the wines.Īnd after that, we popped some corks and (hic) got to work. First, we sampled each of the dessert wines on their own. So, on Super Bowl Sunday, we met up-I brought a sack of baked goods, and he brought the booze: an assortment of Finnriver dessert wines (Black Currant, Pear, and Blueberry), and some sweetened sparkling wine and some prosecco. And he has very passionate feelings about cookies (crispy on the edges, softer on the inside, but it's all about the contrast). You see, he just spent a spell at Finnriver Farm, where they make-among other things-fortified dessert wines.Īnd I trust Jameson, because he's also a devotee of all things magical and sweet. Generally, the dessert wine and digestif part of the menu intimidate me, and the wines in particular are often a little (dare I say it) too sweet-to the point of being cloying.īut when Jameson Fink, wine expert and official cute person extraordinaire (see photographic proof below), invited me to discover some dessert wines that just might change my point of view, I was open to the experience.
Instead of a cheese y a dessert board for pairing with wine!
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