| Quady Elysium Black Muscat 375ml Dessert Wine|
Black Muscat, the grape, has a fascinating history. It was used in the 1600s and 1700s to make Constantia, the legendary dessert wine from South Africa. The varietal character is described as rose-like.
At Quady, we only make dessert wines. Beginning in 1975 with California vintage port, Quady first made Essensia in 1980, Elysium from black Muscat in 1983, and Electra from Orange Muscat in 1990.
Black Muscat is known in Europe as a table grape variety, Muscat Hamburg, one of the very few black skinned Muscats. If ripened to about 25 brix, it attains a rose-like aroma and litchi-like flavor. This rose-like aroma led Quady to name the wine Elysium, Greek for heaven.
Elysium is used to either accompany or replace dessert. It pairs well with blue cheeses, desserts containing red fruits (such as summer pudding), vanilla, dark chocolate and ice cream desserts. Particularly delicious is pouring the wine onto vanilla ice cream to make an Elysium Sundae.
Desserts. These are an extreme extension of category 1 in the sense they are sweet dishes paired with off-dry or sweet wines. Virtually all desserts are sweet. Even lemon or rhubarb's tartness is balanced by adding more sugar. Another factor is that there is not a lot of salt added to desserts. On the red side the general rule of thumb is to serve dessert wines that are sweeter than the dessert. This is because they are all acid balanced. This acid will become more pronounced when you have a sweet dessert. If the dessert wine is sweeter than the dessert you don't notice the change in the wines acidity as much. Many times it is assumed that a sweet wine will combine with the sweetness of the dessert but actually it is just the opposite. The wine will generally be perceived as less sweet or crisper.
Wines: Recioto, Madeira, Sweet Sherry, Port, Muscat , Riesling, Vin Santo, Sauternes, Tokaji, Ice Wine
ò Chocolate desserts: flourless chocolate cake, brownies, mousses, truffles
ò Creamy desserts: crFme brulee, cheesecake, pastry cream, ice cream
ò Fruit desserts: stone fruit, apples, pears, citrus, tropical, berries
ò Caramel and nut desserts: pecan pie, almond tart
ò Cakes, cookies, pastries
ò Strong blue cheeses
Sweet Potato and Pear Timbale
Serves:8 as a dessert or side dish
4 medium sweet potatoes
2 Tbsp. unsalted butter
1 shallot minted
1 ripe pear, diced
1 egg, beaten
1/2 cup heavy whipping cream
Fresh ground pepper
Preheat the oven to 350¦F. Butter 8 one-cup ramekins. Place the sweet potatoes on a baking sheet and bake until soft, about 1 hour. Let cool.Melt the butter in a medium skillet. Add the shallots and cook until soft, about 5 minutes. Add the pear and cook until hot, 2 to 3 minutes. Set aside. Peel the potatoes and place in the bowl of a mixer. Beat until smooth using the paddle attachment. Add the egg and beat until completely incorporated. Add the cream. Remove the mixer from the bowl. Gently stir in the cheese and pear mixture. Taste. Add a pinch of salt and pepper. Mix well. Taste again and add more salt or pepper if needed. Divide among the prepared ramekins. Place in a baking dish and fill half full with water. Bake until set, 20 to 30 minutes. Remove from the water bath and unmold on individual plates.
Suggested wines: Pick any wine from Wineglobe dessert wine selection.
Find other FumT Blanc/Sauvignon Blanc or Muscat/Moscato wines.
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