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Late-harvest Chardonnay dessert pairing
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It is rare to hear the word rot and not only be excited but ask, “May I have some more?” However, in the wine world rot is treated like royalty. Botrytis, or noble rot, allows the grape to “raisin” and eventually harvest late. A chancy method, when successful will result in a honeyed lushness that screams for its equal in a dessert.
In California botrytis is most commonly used with Sauvignon Blanc, Riesling and Gewurztraminer. However, one local winery is applying this artful technique with Chardonnay. A current release from Big White House in Livermore, CA is the 2005 Liquid Amber Late Harvest Chardonnay. Left on the vine until December, Liquid Amber marries flavors of ripe peach, sweet honeysuckle with a mild oak background for a smooth and delicate finish.
When choosing a dessert to pair with late-harvest wines remember: the wine is still the star and the dessert, supporting cast, is not allowed to steal the show. The sweetness of a dessert wine will need to be equal or greater than that of the dessert. Best advise – play off the fruit character in the wine. For this particular late-harvest chardonnay, grilled peaches are on order during the summer months. Brush halved peaches with vegetable oil and grill for 1 minute on each side. Before serving, top warm peaches with fresh whipped cream sprinkled with cinnamon to enhance the oak finish. In the fall and winter, due to the Liquid Amber’s hint of oak, desserts that feature flavors of vanilla, spice, or caramel can make wonderful decadent pairings. Try crème brulée or pumpkin pie to warm up cool California nights.
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