Sommelier’s Choice – Dessert

 
Cheese – Madeira
Dry Madeira has an interesting citrus element combined with slightly salty and nutty hint.
Chocolate Mousse – Châteaux la Varière
It can be enjoyed with desserts, and is also perhaps equally great with foie gras and terrines.
Coconut panna cotta – Late harvest Sauvignon
This wine is harmonious match with light and creamy desserts.



Banana – Tokaji Aszu
Full with sugar they make a nectar bursting with orange marmalade, peaches, apricots and honeysuckle. Growing on volcanic...
Carrot cake – Vin Santo
Matured for at least three years in small casks called “caratello”, and often even longer ,there is aan stounding complexity...
Raspberry queen – Botrytis Mellifera
It is this level of acidity which means the wine is not cloying, and so cuts through the richness of some desserts.



Plum soufflé – Elysium, Black Muscat
The primary flavours are of dark plums, cherries and rose petals. This is a wine which really benefits from hot climate conditions...