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 Chaucer's Mead (Honey Wine) Dessert Wine
England
Chaucer's Mead (Honey Wine) Dessert Wine
Our Price: $19.99

Availability: Usually ships the same business day if ordered before 3 PST


Item #: 21812

Product Notes:
An elegant wine made from pure honey without the addition of artificial flavorings. We recommend that this wine be consumed shortly after purchase to enjoy its fresh honey flavor.

Food Pairing:
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
Foods:
Chocolate desserts: flourless chocolate cake, brownies, mousses, truffles
Creamy desserts: crFme brulee, cheesecake, pastry cream, ice cream
Fruit desserts: stone fruit, apples, pears, citrus, tropical, berries
Caramel and nut desserts: pecan pie, almond tart
Cakes, cookies, pastries Strong blue cheeses

Recipe:
Sweet Potato and Pear Timbale

Serves:8 as a dessert or side dish

Ingredients:
4 medium sweet potatoes
2 Tbsp. unsalted butter
1 shallot minted
1 ripe pear, diced
1 egg, beaten
1/2 cup heavy whipping cream
Kosher salt
Fresh ground pepper

Directions:
Preheat the oven to 350F. 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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