5 Mouthwatering Holiday Desserts & Wines for Pairing

Nothing says “love” especially during the holidays than special desserts – at least my Louisiana born and bred grandmother adhered to that notion. At every meal, “Mee Maw” had at least four sweet treats from which to indulge and she was horrified if our family didn’t try them all… or at least it seemed that way! When I went to Mee Maw’s house, coffee or tea was always served with dessert – I was too young to have any thoughts about the beverage selections since I was all in with anything chocolate and her classic Banana Pudding, my confections of choice. Now that I’m older, a glass of wine sipped with dessert makes that grand finale to the holiday meal that much sweeter!

Suggested below are 5 holiday desserts that are relatively easy to make for a crowd and wines for pairing (sent as samples). Don’t worry, I’ve vetted each pairing… Mee Maw would be proud.

Red Velvet Cupcakes and Cono Sur 20 Barrels Pinot Noir 2018

Whether you bake a red velvet cake with cream cheese frosing for the family or individual cupcakes as gifts for friends, don’t forget to pour the Pinot Noir! Although this red velvet confection includes sugar, cocoa and vanilla as some of the ingredients, it also has sour cream and a cream cheese frosting resulting in a delicious cake that’s not overly sweet. You can find a red velvet cake recipe here.

Pinot Noir is the classic wine to sip with every bite of red velvet cupcakes – it has the perfect amount of red fruit and savory notes to be a true complement. The Cono Sur 20 Barrels Pinot Noir 2018 ($25) is from the Valle de Casablanca in Chile. It’s a fresh and juicy 100% Pinot Noir that exudes notes of raspberries, plums, sour cherries and slightest hint of toast, all framed with moderate acidity and broad, soft tannins.  Surprised at the pairing? Try it!

Raspberry Clafoutis and Champagne Bruno Paillard Blanc de Blancs Grand Cru

Feeling French? Your guests will love Raspberry Clafoutis and champagne! Clafoutis originated in the Limousin region located northeast of Bordeaux, and although the dish is most often made with cherries, our taste buds can be just as happy with one created with ripe apricots, juicy plums or wild blackberries. In this recipe from the French Brasserie Cookbook by Daniel Galmiche, the soft sweetness of the fresh raspberries, snappy zest of the lime and rich texture of the flan was light, bright and flavorful. Find the recipe here.

Along with Raspberry Clafoutis as a go-to dessert, is Champagne Bruno Paillard Blanc de Blancs Grand Cru ($80). Founded in 1981, Bruno Paillard has worked with families who have cultivated grapes in the region for many years. Now he has 79 acres of vineyards including 15 crus (Villages) of which 35 acres of the total come from Grand and Premier cru vineyards. All are located in different locations boasting unique terroir and microclimates. Blanc de Blancs Grand Cru of 100% Chardonnay is produced exclusively from the first pressing of the first grapes selected from their 36 Grand Cru parcels in Oger and Mesnil-sur-Oger. This elegant, sophisticated Champagne is dry with notes of toast, bright citrus and florals and a finish that lingers… Stunning.

Cannoli and Tosti Moscato D’Asti DOCG 2018

The first time I ever tasted cannoli was when I moved to Chicago and dined at an Italian restaurant and most recently, in Asti, Italy. A sweet and creamy filling of ricotta, dark chocolate chips, cinnamon and pistachio nuts was surrounded with a crisp and flaky shell. What had I been missing all those years? Find the recipe here.

 

For the wine pairing, think Moscato D’Asti! One of my favorite adventures in wine was visiting Piemonte in Northern Italy where the Moscato Bianco grape thrives. There, I tasted beautiful wines that were incredible pairings with cannoli. Tosti Moscato D’Asti 2018 (around $15) is the first wine made with organic grapes from the producer, Tosti in Canelli, Piemonte. Intensely aromatic with a medium sweet style, this classic Moscato offers plenty of bubbles and notes of roses and bright fruit with a freshness that you’ll remember as much as the cannoli.

Chocolate and Mascarpone with Quinta da Côrte 10 years Tawny Port

A few months ago, I was in the Douro Valley where our group of writers and influencers had a brilliant lunch at DOC as we admired views of the Douro River. For dessert, we were served generous scoops of mouthwatering chocolate gelato and mascarpone. Both desserts served as a light and refreshing finale to a meal boasting both classic and contemporary Portuguese foods. I can’t wait to return!

Of course Tawny Port was served – we were in the Douro! Quinta da Côrte 10 years Tawny Port ($43) was highly aromatic and had notes of almonds, walnuts, fig, candied orange, currants and dried fruit on the nose and palate. Complex and concentrated, the port was a spectacular complement to the more-than-satisfying dessert.

Easy Banana Pudding and William Hill North Coast Chardonnay 2018

As an homage to Mee Maw, I had to include a recipe for banana pudding. Lush, creamy and smooth, everyone at a holiday “bring a favorite dish” gathering or your besties at an elegant dinner party will ask for a second helping. Whether you serve the banana pudding in a trifle dish or individual shooter glasses, this dessert is a timeless favorite. Find the recipe here. 

I may be just as surprised as you to have discovered that William Hill North Coast Chardonnay 2018 ($15) was a shockingly good pairing with the banana pudding! Exuding lovely aromas of toasted nuts, ripe golden apple and butter, I found much of the same on the palate along with caramel, baking spice, lemon curd and a subtle hint of banana. As creamy as the banana pudding, this affordable Chardonnay is one that Mee Maw would have loved.

Cheers! ~ Cindy