Not just for the holidays, gingerbread in all its iterations is a classic year-long treat. Of course, the heavily decorated gingerbread house is de rigeur for the Christmas season but baking gingerbread boys after reading the beloved children’s book (despite the brutal ending…) or making a batch of gingerbread cookies for an afternoon treat are always appreciated no matter the season. In fact, having grown up in Virginia, visits to Colonial Williamsburg were never the same if we didn’t stop by the Raleigh Tavern for some just-baked gingerbread cakes and a cup of warm cider.
As an homage to my southern roots, I made two dozen Raleigh Tavern gingerbread cakes for an event a couple of weeks ago. Incredible aromas of ginger, nutmeg, molasses and all good things lasted for hours in my kitchen. Don’t miss out on this sensory experience! You can find the recipe HERE so start baking.
The Raleigh Tavern Bakery – Photo Credit: Colonial Williamsburg Resorts
Fortunately, I was able to bring some of this deliciousness back home with these incredible cakes. Instead of pairing it with hot cider, though, I opened some bottles of something else (of course). But wait…
Before deciding upon that delectable wine to complement the gingerbread, there are a few things to consider. Truth be told, the goal is to level up the flavors and enjoyment of each bite, right? To that end, how about sweet, highly aromatic Riesling or Sauternes to highlight the spices and sweetness in the cookie? Perhaps Moscato d’Asti with its vibrant acidity and bubbles can laser in on the cake’s rich texture. A few red wines such as Zinfandel or Grenache may be able to contrast the dessert’s intense spice notes.
Three of my favorite gingerbread cake pairings, all sent as samples, follow. Find each or a style similar and enjoy!
Indulge in Brilliant Sauternes from Bordeaux, France
What an excellent match! Chateau Suduiraut 2011, Premier Cru Classe, Sauternes AOC Sauternes ($80 for 750ml), classed as a Premier Cru in 1855, is of grapes selected from the best vineyards at the estate. 93% Semillon and 7% Sauvignon Blanc were blended and aged in French oak for 20 months. With its golden color, complexity, and aromas of fruit and florals with candied confections, I also found vibrant acidity and notes of honey, vanilla, cinnamon and apricot on the rich, broad palate. The bright gold in 2011 moved to a dark, amber hue with 13 more years of ageing, but this Sauterne could have aged even longer. The bright acidity and lush, round mouthfeel were glorious and frankly, a true indulgence that I look forward to repeating with more slightly sweet and spice-filled gingerbread cakes.
How About Mouthwatering Tawny Port from the Douro Valley in Portugal?
Tawny Ports are very sweet and aged in smaller, seasoned oak barrels resulting in delicate pale brown colored Port. The longer it ages, more notes of fig and nuts are evident on the nose and palate. The wine I tasted from Taylor’s 10-Year-Old Tawny, ($30) is from indigenous grapes Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz, Tinto Cao and Tinta Amarela cultivated in Portugal’s Douro Valley. It is matured in seasoned oak cases, each holding around 630 liters of wine. On the nose and palate, I discovered luscious, broad flavors of ripe berries, ripe figs, nuts, chocolate, caramel, wood and mature fruit. What an incredible, mouthwatering wine with the warm, spiced gingerbread cake.
Sip Flavorful Sherry from Jerez de la Frontera, Spain with Warm Gingerbread
Whether you’re baking gingerbread men (or gingersnaps), pairing either with Amontillado Sherry may prompt a second or third batch! Vina AB Amontillado Sherry ($26) is a fragrant, flavorful wine from Gonzalez Byass. It’s of premium Palomino Fina grapes cultivated in high-quality vineyards in DO Jerez-Xeres-Sherry located in southwest Spain. The Amontillado style of sherry experienced ageing under flor as well along with oxidative ageing. It then spent 12 years in the oak casks following the traditional Solera system. Light amber in the glass, I discovered enticing, dominant aromas of hazelnuts, butterscotch, newly-cut wood and Christmas spice in this Amontillado. On the palate, I noted precise acidity and flavors of oak, raw almonds, dried apricots and orange peel; the finish was lengthy and satisfying. I was more than thrilled with sips of this flavorful wine and bites of warm gingerbread cookies – a delicious surprise that I’ll be revisiting again!
Are you ready to start baking gingerbread and pouring a few intriguing wines to complement each bite? Go ahead! The hot cider, hot chocolate and coffee can wait until another day.
Cheers! ~ Cindy
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