Vallèe d’Aoste Chaudelune Vendemmia tardiva 2012
This wonderful winery produces exclusively Priè Blanc, an Aosta Valley native vine that few winegrowers keep alive. This raisin wine is amazing, surrounded by a great acidity that will cut the puffy body of the most greasiest cheese cakes. There is an alpine saltiness too, very refined and smooth, perfect for the salty and sweet flavor of our dessert. Now let’s spend some words for the glaze. If it’s caramel made, is perfect for the nuances of walnuts, burnt sugar and butter of the wine. If it’s made of citrus, again is perfect, because of the caramelized orange peel nuances you can catch here and there. Anyway, this wine is so persistent and exciting—lots of medicinal herbs—that is shockingly good also by itself. Immortal.
Loazzolo Vendemmia tardiva 2010
Although Piedmont is known for its sparkling Moscato, we have chosen this straw version of this noble grape, two years of barrique. A precious and rare nectar with a compelling mellowness, but there isn’t only sugar, because the sweetness is expressed through notes of honey, vanilla, nougat, candied cedar culminating in a fine finish of almond and broom. Tasty, velvety, however it doesn’t lack a bold body to face up the fattiest cheese cake. It will last for 15 years.
Vertemate Passito 2011
From Valtellina, a well studied wine, balanced (aromatic Traminer and Riesling), juicily salty, deliciously sweet, persistent and with a neat finish that make you want to drink again and again. Did we find the perfect sweet wine? Unfortunately not, but it was made with the utmost care and the result is stylistically perfect. Its aromas range from dried flowers and peaches, sultanas, date, walnuts and hazelnuts dipped in a sea of honey, with a hint of butter and rosemary, but to be sincere, something is missing, maybe a little bit more of passion. A cheese cake with a glaze of citrus or plum or apricot would be a dream.
Alto Adige Moscato Rosa 2011
Franz Haas’s masterpiece. A wine that seduces for being not sweet. Or better, you can taste the sugar, but it has taken a back seat in this sumptuous symphony of black currant syrup, wild strawberries, cinnamon, pepper and cloves, played in a rose garden that is a whirlwind of blossoms and fragrances of any kind. Extremely elegant, savory, the best Moscato Rosa (Rosenmuskateller) that you can find in the world. Drink it alone, sitting in the dark, listening to the J. S. Bach’s Well Tempered Clavier or with the people you love, but, please, do yourself a favor and drink this Moscato Rosa. To pair with a cheese cake with raspberries and rose glaze.
Recioto della Valpolicella Classico Le Calcarole 2010
A sensational sweet wine. Despite having a considerable amount of sugar, are the delicate flavors, fruity and floral, to emerge. The color is inky purple, velvety and mesmerizing. Blackberries and wild cherries in alcohol, accompanied by balsamic drops of herbal infusion. Licorice, coffee, cocoa powder, all blended in a zesty stream of flavors highlighted by a soft tannin. Ideal for cheese cakes with bitter icing, like extra bitter chocolate or licorice.
Colli Orientali Del Friuli Cialla Picolit 2011
This wine is a icon of its stunning terroir. Since medieval times Picolit was a regal gift, exchanged in small ampoules precious as gold. Tastefully mellow, fragrant, with a golden color flecked of amber nuances. Peach, apricot, lavender, coconut, vanilla and date, all under a silky veil of honey; walnuts and hazelnuts in a supporting role, to dignify the sweetness. The saltiness is refreshing with a hint of cedar, iodine and rosemary, giving great elegance to this nectar that should be paired with a cheese cake with a glaze of figs and chocolate to harmonize the texture of the wine.
Albana di Romagna Passito Arrocco 2012
A great botrytized wine from Romagna. Complex and floral nose that starts slowly to open up reaching a terrifying crescendo. The bouquet gets more and more caramelized, adding ethereal layers of dried fruits and spices. Fig jam, apricot in alcohol, a marine breath of iodine, medical herbs, a softly hint of mold, ginger, saffron dipped into honey, candied peels of every existing citrus, and we could go on for hours… The palate is smooth and persistent as the bouquet, stimulating, with a tangy saltiness that keep under control every waves of this sea of sweetness. A dream coming true. It can take care of big, nasty cheese cake with caramelized orange glaze and cinnamon.
source: “Pairing cheesecakes and wine: seven sweet wonders of the world” winedharma.com WineDharma.com, January 2012, Web, March. 2nd 2018.
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