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Happy Hour: Quady Elysium

YumSugar — Wed, 09 Sep 2009 15:30:49 -0700

While hosting a spur-of-the-moment dinner two nights ago, I wanted something sweet to end our meal, so I invited my guests to enjoy a glass of liquid dessert: Quady Elysium ($15.99), made with black muscat grapes.

The concentrated, blackberry-hued wine is rich with both floral and fruity flavors, so I enjoyed it in little sips. Because it's so intensely sweet and full-bodied, it's easy to overlook the alcohol content. Although it's detectable on the nose, I was surprised to find it was 15 percent alcohol, and had to pace myself! The winery also recommends enjoying it on ice with equal parts tonic water and wine, with a squeeze of lemon - something I fully intend to try next time I want a sweet sip that won't get me sloshed.

I've been hooked on stickies made by Quady Winery, a Central California-based producer that specializes in fortified wines, ever since I sampled its other dessert wine, Electra. Have you ever enjoyed Elysium or Quady's other dessert wines?

Happy Hour: Banfi Rosa Regale Brachetto 2004

partysugar — Wed, 15 Apr 2009 16:15:17 -0700

If you think all dessert wines are too sweet, think again. Banfi Rosa Regale Brachetto 2004 ($21.99) is a red sparkler that's appealing without being cloying. It has a fabulous ripe raspberry flavor and rosy scent. The bubbles are light and the fruitiness rich yet refreshing. The festive hue makes this wine ideal for special occasions. I poured it alongside a white cake, but it would complement chocolate excellently. Although we sipped this sparkler with dessert, it's unique berry-forward flavor means it could be enjoyed anytime - before, during, or after a meal.

Has anyone sipped this festive bubbly? What did you think of it?

Happy Hour: Quady Electra

YumSugar — Mon, 23 Mar 2009 14:00:01 -0700

While at the SF Chocolate Salon this weekend, I spent quality time at the Quady Winery booth. Located in Madera County, one of California's oldest wine grape-producing areas, Quady is a winery that specializes only in dessert wines - ideal for those of you who adore sipping stickies.

On this sunny Spring day, one wine, Electra ($12.75), really hit the spot. Served slightly chilled, the unique wine has great body, yet is light enough to hold a slight effervescence. Made with orange muscat grapes, the wine is sweet, but also has a bright, apricot-citrus flavor. And, with only 4 percent alcohol, you don't have to worry about getting too tanked.

Have you ever had any of Quady's wines? Does Electra sound like something you would like?

Do You Like Dessert Wines?

YumSugar — Mon, 16 Feb 2009 09:15:20 -0800

Happy Hour: Warre's Otima Port 10

partysugar — Wed, 07 Jan 2009 16:15:24 -0800

With it's warming qualities and syrup-like texture, Port is a great wintertime wine. Warre's Otima 10 Year Tawny Port ($19.99) is my new favorite. It's delightful slightly chilled after dinner. I paired it with dark chocolate, but in the future want to try it with cheese. Otima's goal is to eliminate the usual myth of port being a drink only sipped by dusty old grandmothers. The light wine has a delicate yet full-bodied, well-balanced palate and rich, amber color with reddish undertones. It tastes caramely with hints of dried fruit and nuts. With its long, lush finish and smooth, heady aroma, this award-winning wine proves that port can be contemporary, hip, and perfect for 2009.

Do you enjoy port? What's your favorite bottle?

Happy Hour: Bonny Doon Dessert Wines

YumSugar — Wed, 10 Jan 2007 14:00:54 -0800

A few years ago the boy and I ended up in Sweden for a long weekend (I know, ended up seems like a weird choice of words, but honestly, we looked at air fares and just sort of ended up there). Our adventure took us through many taste sensations (including a lot of salmon and fish) and along the way we ended up at a trendy restaurant (sorry I've since forgotten the name, but do know its logo was the letter F in a circle) where we had a great meal and decided that it would be nicely finished off with a glass of dessert wine.

Well, the wine menu arrived and much to our surprise, the dessert wine was a wine from Bonny Doon Vineyard! At the time the boy was living in Santa Cruz, CA and the Bonny Doon Vineyard was about 30 minutes from his house. We were surprised by how small the world felt at that moment, but not surprised by their choice. Bonny Doon makes a really nice Muscat that contains the usual cinnamon and jasmine aromas with hints of orange blossom and lemon. I also think I can taste a bit of Asian pear. The wine itself is overly sweet, and you really don't want to drink that much, but it's delicious, and makes a really nice after dinner treat.

For a funnier treat, try their cheeky-named Bouteille Call. It's a naughty little beverage with blackberry and raspberry flavors. It's best for dessert, and I personally love to give it as a housewarming gift - the cute label and name definitely spark a discussion.

Cranberries Move From Sauce to Sorbet

YumSugar — Mon, 16 Nov 2009 16:28:15 -0800

Although Thanksgiving is all about tradition, I love to take a quintessential holiday ingredient and add a new twist to it. Cranberry sauce is essential to turkey day, but it's time to move this berry over to dessert - with a white wine and ginger infused cranberry sorbet. Normally sorbet is served between courses to cleanse the palate. However, I like to offer it after the feast for guests who prefer something lighter and more refreshing than pumpkin pie. If you're interested in moving your cranberries from the dinner table to the dessert table, keep reading.

Unusual Dessert: Blueberries in Wine

partysugar — Mon, 13 Aug 2007 15:51:31 -0700

Lately, I've been craving blueberries so much, I had to find a dessert recipe that would highlight their pure tart flavor. I came across many cake, pudding, and pie recipes, but was in the mood for something different, something unusual that would shock my guests. I had an Eureka moment when I found this recipe for blueberries in a black pepper-Syrah syrup. While the name sounds sophisticated and complicated, this dessert is surprisingly simple to put together. It's a heavenly finish to an elegant summer dinner and pairs decadently with a chocolate truffle and a glass of bubbly, so get the recipe, just read more

Blueberries in Black Pepper-Syrah Syrup
From Sunset magazine
Image Source

1 bottle (750 ml.) Syrah
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon freshly ground black pepper
3 cartons (6 oz. each) blueberries, rinsed and drained
Twists of lemon peel

In a small pan, combine Syrah and sugar. Boil over medium-high heat (watch to make sure mixture doesn't boil over), stirring often, until reduced by about half, about 15 minutes.
Stir in vanilla and pepper and let cool.
Put blueberries in a bowl and pour Syrah mixture over them. Chill airtight for at least 2 hours or up to 1 day.
Serve in small dessert bowls or glasses garnished with twists of lemon peel.

Serves 6.

Nutritional Information: CALORIES 132(2% from fat); FAT 0.3g (sat 0.0g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; SODIUM 12mg; FIBER 2g; CARBOHYDRATE 23g

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Happy Hour: Nivole Moscato Michele Chiarlo

partysugar — Wed, 28 Mar 2007 13:11:19 -0700

Last Friday night, when I was out and about spring breaking it in New York City, I went to a small get together at a friend of a friend's house. I was feeling a little tired from too much partying the night before, so I opted to drink only wine. After a glass or two I was feeling better and rolled up my sleeves (not really, I was wearing a spaghetti strap top) to help Mike, the man of the house, prepare dessert. He let me pick out a bottle of dessert wine from his extensive collection and I chose this Moscato for two reasons: (1) according to Mike it was the least sweet of all of his dessert wines (my sister doesn't like sweet dessert wines so I wanted her to be happy) and (2) the pretty sunset like label appealed to my romantic side. It's made with an ancient grape called moscato bianco that dates back to the Italian 17th century. The wine was incredibly light on the palate which forced us to open several bottles. A pale straw color (perfect for Easter) adds to this wine's sublime delicateness and smooth elegance. It has a fragrant fruity bouquet with a fresh, clean finish. We all enjoyed this wine: 92 Sugar Points.

Treat Your Valentine to Triple-Chocolate Bread Bites

YumSugar — Mon, 09 Feb 2009 16:15:33 -0800

With Valentine's Day around the corner, I wanted to get a head start on finding the perfect recipe for my sweetie. Looking through my cookbooks, one caught my eye as the ideal place to start - The Wine Lover's Dessert Cookbook. This book is dedicated to creating delicious desserts that accompany a variety of different wines. While I drooled over many, I decided to experiment with the triple-chocolate buttermilk loaf cake. After seeing the Bites of Love series on lilsugar, instead of baking a loaf, I divided the batter into mini muffin tins to create a dainty two-bite dessert. Chocoholics will be in heaven with the complex and rich flavor of three different types of chocolate: dark chocolate, semisweet chips, and cocoa powder. These moist bread bites would be superb with a bold red wine or ruby port. If you and your honey don't drink wine, these minicakes would be romantic at breakfast with a cup of coffee. To get started on these irresistible triple-chocolate bread bites, read more.

Triple Chocolate Bread Bites
Adapted from The Wine Lover's Dessert Cookbook

Ingredients

1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup of sugar
1/2 teaspoon pure vanilla extract
3 large eggs
2 ounces dark chocolate melted and cooled to room temperature
1 cup buttermilk
1/2 cup semisweet chocolate chips

Directions

Preheat the oven to 350°F. Generously butter and flour mini muffin tin
Sift together flour, cocoa, baking powder, baking soda, salt. Set aside.
Beat together the butter, sugar, and vanilla at medium speed using a standing mixer or electric mixer until very creamy, about 4 minutes.
Add the eggs, one at time, incorporating each completely before adding the next and scraping down the bowl between additions. Add the melted dark chocolate and beat to combine.
Beat in half of the flour mixture, then the buttermilk, then the remaining flour, mixing each time just until all ingredients are incorporated. Stir in chocolate chips.
Fill each mini muffin 3/4 full. Bake for 12-15 minutes until a toothpick inserted in the center emerges clean. Wait a couple minutes before removing. Once removed, allow to cool on a cooling rack.

Makes one loaf or approximately 72 mini muffins.

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