Late Harvest Vidal Blanc Wine & Dessert Pairings
Decadent, delectable, divine — that’s our Late Harvest Vidal Blanc. When paired with dessert, it’s important to ensure the wine is sweeter than the foods you’re pairing it with. If not, the wine will taste tart. But, when served with a dessert with a fair amount of acidity — a blackberry tart or a sophisticated cheese platter, for example — the pairing can be a sweet ending to a great meal. Here are three recipes sure to enhance the fruitiness of Late Harvest and satisfy any sweet tooth in the process.
Grilled Peaches with Burrata
Recipe c/o Lipstick & Leopard Print
Fresh, ripe peaches, halved with pit removed
Basil olive oil or other herb-infused olive oil
Fresh burrata cheese
Balsamic reduction, store bought or homemade (see directions below)
- For homemade balsamic reduction: Pour 2 cups of balsamic vinegar into a small saucepan and bring to a boil. Reduce heat and simmer for about 20-30 minutes or until vinegar is thick enough to coat the back of a spoon. When reduction measures about ½ cup, remove from heat and allow to cool. Transfer to a jar and refrigerate.
- Brush basil olive oil onto the cut side of the peaches. Place them on a hot grill for a minute or two. Remove and brush again with olive oil.
- Top with a tablespoon of burrata and a drop or two of balsamic glaze. Serve with Late Harvest Vidal Blanc.
Blackberry & Brie Tarts
Recipe c/o Whit’s Amuse Bouche
5 ounces Brie
3 ounces cream cheese
3 tbsp. honey
1 tbsp. thyme, minced
Salt and pepper to taste
1 sheet puff pastry
1 pint blackberries
- Preheat oven to 350 degrees.
- In a mixing bowl, combine Brie, cream cheese, honey, thyme, salt and pepper. Spoon a teaspoon of the mixture onto cut squares of puff pastry.
- Bake at 350 degrees for 15 minutes. Remove from oven and top each with blackberries. Bake for another 5 minutes. Serve with Late Harvest Vidal Blanc wine.
Lemon Ricotta Crepes with Berry Wine Sauce
Recipe c/o Ginger Rose
¾ cup flour
1 cup milk
¼ cup vegetable oil
¼ tsp. salt
1 tbsp. sugar
¼ tsp. lemon zest
1 400g container of fresh ricotta cheese
4-5 tbsp. confectioners’ sugar
1 ½ tsp. lemon zest
2 tsp. fresh lemon juice
¼ tsp. vanilla extract
1 cup raspberries
1 cup blueberries
6-7 tbsp. Late Harvest Vidal Blanc
- For crepes: Combine all ingredients until blended. Transfer batter to bowl or container. Cover and refrigerate for at least 1 hour.
- On medium-low heat, lightly grease a small crepe pan. When pan is hot, add ¼ cup of crepe batter and tilt pan so batter covers evenly. Fry crepes for 1 minute on one side, until golden. Flip crepe and fry on other side for 30 seconds, or until golden. Repeat with remaining batter.
- For lemon ricotta filling: In a medium bowl, stir together ricotta, lemon juice, lemon zest and vanilla extract. Sift in confectioners’ sugar. Refrigerate until ready to serve.
- For berry sauce: Puree raspberries and blueberries until liquefied. Pour berry mixture into a fine sieve over a bowl to remove seeds. Stir in Late Harvest Vidal Blanc. Refrigerate until ready to serve.
- Lay crepes flat and add desired amount of lemon ricotta filling down the center of the crepe. Drizzle with berry wine sauce and roll crepe. Drizzle with additional berry sauce and garnish with fresh raspberries and blueberries. Repeat with remaining crepes. Serve with Late Harvest Vidal Blanc.
Excited to give these pairings a try? Share a picture of Late Harvest and your favorite dessert on our Facebook page.