Our wine of the week
(by peter & susie)
We used this wine on our Back to Basics course on Tuesday and it’s fair to say it went down a storm.
Working on Saturday Kitchen, it’s a constant challenge for us to find good sweet wines at affordable prices. So we know the value of a good sticky when we see one…
This delectable dessert wine was made from Brown Muscat grapes harvested raisined, fermented and fortified, then aged in a solera system.
The result is an amber-hued, grape-scented and lusciously sweet and spicy pudding wine, ideal for all kinds of rich puddings such as prune and Armagnac panna cotta or walnut tart with cinnamon ice cream.
On the Campbell’s website, it has another inspired idea: “Try freezing it and pour it, thick and so cool, over vanilla ice cream”.
We’d also add that it’s wonderfully enjoyable on its own, as a meditation wine. Or as an accompaniment for rich dark chocolate (as we did at the Back to Basics course).
But beware: that 17.5% alcohol does pack a punch, so you don’t want to be drinking too much of it (even though it does slip down a treat).
Given the time, experience, care and attention that clearly went into making this wine, it’s a bargain at the price.