Pairings

Taste of childhood. A frozen ball of happiness
«Restoranny bisnes» №1 January/February 2005

Recommendations for ice cream as part of an article on frozen desserts.

Ice cream is not the easiest case for food and wine pairings. The problem is that it numbs the receptiveness of the taste buds to wine flavours. The way out is to seek for strong, intense dessert wines such as Sauternes, late-harvest Alsace Riesling and Gewurztraminer, German Riesling of BA or TBA level, Italian vin santo. One can also experiment with medium-sweet sherries such as Emilio Lustau Capataz Andres. The easiest solution for a fruit-flavoured ice cream is, possibly, a liqueur with the same fruit.

Sorbet, especially the lemon one, matches fine ice wines of Germany and Austria. Semi-sweet sparkling Asti is also a good idea. I guess, it’s the most universal option for a frozen dessert that needs to be served with a wine.