Hi guys. I'm having a small dinner party on Sat. night. One couple is bringing a cranberry butter cake as the dessert, which is about all I know about it, other than she has told me it is quite rich. Until I knew this is what they were bringing, I was planning to serve a Sauternes with dessert. Now, I don't think Sauternes would be a very good match. Can anyone make any suggestions? I'd like to pick something up that would run no more than $20-$25 for a 750ml. I did see a 1990 Vouvray (chenin blanc) that was rated as 97 points in the July 31(?) Spectator. Would this be a good match? Help please. Thanks.

Well, sometimes I really like to try something different, combinations that theoreticly would blow my own mind, but sometimes they work out pretty well. If you go by the book the sauternes would be probably the best pick, but it's quite cool to play with your tastes and why not? have some fun!!!!... So my suggestion would be a Malbec Norton 2002, it may sound weird, but it's a nice experience, it's a smooth wine and a really good vintage, I know it the malbec variety is not one of those kind of grapes that cross your mind when you think about dessert but it may go quite fine with the butter and the cranberry... but of course that's just and idea.

clicquot demi-sec.

Free Martha!

What about a entry level ruby or tawny port???

I wouldn't do a malbec with dessert. I don't know how rich the butter cake will be, but I think port would be too much. Maybe not if it was a grapey ruby. I might suggest a late harvest wine such as a muscato from Italy or something like the ST Supery muscato from napa which is under $20 for a 375 ml. An alsace late harvest gewurtz or pinot gris would work as well, they have a candied fruit flavor when you drink them young. Looking forward to our next wine dinner. Johnny!

Howdy,

The Vouvray (Pichot) that you mention would, indeed, be a good pairing. Other sweet Vouvrays would also work. A good Huxlreube Beerenauslese such as produced by Darting or Geysler would work well, too, but those are more pricy as they come in half-bottles. Personally, I would probably try to find a sweeter style of Muscat (but NOT a Rutherglen stickie). I think the flavors of the Muscat would compliment the cake.

a

"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields

yeah i wouldn't do a Vouvray Moelleux w/th a Cranberry Butter Cake. I think Whiner hit it on the head though with a sweet old world muscat.

==================
AIM: Drunken Mariachi

Thanks to all for their input. With the small amount of time I had to search, I was unable to find a Muscat that fit the bill, and have not had time to run back to North Oaks to pick up the 1990 Vouvray. (although the fact that it is a "mollieux" (sp?)--semi sweet), kind of makes me steer clear of it too. I'm going to go with a basic ruby port to go with the cake. I'l let you know next week how it turned out.

Thanks again for your suggestions!

MBD

Zinfandel
But, of course, I drink zinfandel with everything

"The world needs ditch-diggers, too, Danny!"

The Port went very nicely with the cake. I am not at all Port knowledgable--it was a Warres NV that ran about $20. The cranberry cake was a nice, very heavy cake, and my friend had made a butter/sugar sauce to heat up on top of it. I threw discipline to the wind and had a nice piece of it with the sauce. The weight of both the cake and the port made a nice match, as did the richness of the sauce.

Thanks again for all of your suggestions.

Easy-to-find perfection: a Riesling Beerenauslese. I guarantee your local wine shop will have it and your guests will love it.

[This message was edited by gourmet on Mar 01, 2004 at 06:45 PM.]