Spiked! Wine in Your Favorite Desserts
Uncork a bottle, pour golden red liquid into a glass, toast, and savor— this is the easiest and most common way to enjoy wine. Wine, however, is a highly versatile beverage. The tenets of a practical wine lifestyle dictate that sampling and drinking aren’t the only uses for some of your favorite vinos.
Wine happens to be a common ingredient for cooking. It adds gastronomic flair to pasta sauces, salad dressing, and even a hearty brisket. Beyond this, wine is a surprisingly exceptional element of desserts. Any suitable vintage can add depth and elegance into a good number of meal-enders. Singapore Wine Vault fills you in on the details.
The Secret is in the Pairing
To properly use wine in dessert making, you should be familiar with its flavor profile, tasting notes, and suitable pairings with food. Different wines have different identities, and selecting the right one means you’ll have to match a vintage’s characteristics with the dessert you are planning to prepare.
Reds have higher alcohol content and commonly heavier on tannins. Whites, on the other hand, are drier with fresh tart hints of fruit. Some wines can feel heavy on the palate while others are light, and there are those that impart a subtle spicy kick. You can combine those qualities with desserts.
An acidic white wine paired with sweet fruit will display a crisp and clean profile. The earthy tones of a red wine mesh lovingly with chocolate, as the layers of flavor harmonize to form a singular, more pronounced central taste. As far as preparing desserts go, wine can be infused, blended, used for poaching, or reduced to a concentrated glaze.
Once you have a grasp of the ideal wine pairings, you will be ready to experiment and try different combinations for stunning wine-based desserts, which brings us to…
Given the versatility of wine, it goes well with many desserts. It is often a component of brownie and cake mixes, poaching mixtures, chocolate fillings, and adult desserts, among others. Here are three desserts where wine is put to good use.
- Red Wine Chocolate Fudge Brownies
It’s impossible to refuse a freshly-baked batch of chocolate brownies. When it’s spiked with wine, however, it offers a whole new realm of decadence. In preparing red-wine brownies, chocolate and butter are first melted into a gooey mixture before whisking in the red wine, sugar, and the rest of the ingredients. More chocolate is melted, then more wine, butter, and salt. The mixture is whisked until it smoothens, after which it’s poured onto the brownies for a velvety coating. What truly elevates this dessert is the red-wine and chocolate glaze poured on top, producing flavors that are richer and more complex than regular brownies.
- Riesling-Poached Fruits with Cardamom Cream
Wine gets its soul from grapes, and perhaps this is what makes it such a heavenly match for fruit-based desserts. Poaching seasonal fruits in white wine illustrates this. To prepare, place a bottle of Riesling and two cups of sugar in a pan. When the sugar dissolves, use the mixture to poach any summer fruit. Good choices are pears and apples. Refrigerate the fruits along with the poaching mixture until they completely cool. Cook the fruits and the mixture in a skillet until the liquid turns syrupy. Prepare a separate mixture composed of heavy cream, cardamom and sugar, then refrigerate. Top the poached fruits with a dollop of cardamom cream, and then serve. The fruity notes, honey aromatics, and subtle sweetness of Riesling make the flavor of fresh fruits particularly compelling.
Popsicles are one of the best parts of childhood summers. The addition of wine, however, turns these kiddie treats into adult favorites. Not all desserts are tough to prepare, and they don’t get any easier than these crimson winesicles. The dessert only has three ingredients: Merlot, cherries and ice. Take your favorite Merlot, some pitted cherries, and blend them together. Freeze the mixture in popsicle molds, stick the icicles in popsicle sticks, then serve with linen napkins for a touch of class. Merlot’s soft tannins and easy finish seamlessly intertwine with the bittersweet flavor of cherries.
Apart from flavor and texture, wines also impart other benefit to desserts.
Desserts are indulgences. Eat one and weight loss plans are tossed out the window. Typical ingredients like butter, sugar, and cream are sinful. But remarkably, adding wine somewhat reduces the guilt, health=wise at least.
Wine is known to contain antioxidants known as polyphenols. These compounds have cancer prevention properties, prevent blood clots, decrease bad cholesterol, guard blood vessels, and help fight off heart disease.
Red wine, in particular, displays higher levels of polyphenols and is considered the healthiest option among all wine cellar favorites. Using it as a dessert ingredient should put in some health benefits.
A Note on Leftover Wine
If you bought a bottle of wine specifically for making dessert, you’ll likely have leftovers since many recipes call for a couple of cups or less. Keep in mind that wine begins to oxidize the moment it’s opened it could decrease flavor and color.
Therefore, it’s important to know a wine’s shelf life. For instance, red wines are hardier than white wines. Aged wines, on the other hand, typically outlast younger wines, so consider using up a delicate Pinot Grigot before uncorking your Malbec.
A good rule of thumb is that older wines can remain good for around a week while young wines are best consumed within four days. The quality of wine can significantly affect your finished dessert products, so remember to monitor quality.
Aside from the aforementioned recipes, try experimenting with different types of wine and desserts. Grab a vintage from your wine storage facility and indulge your sweet tooth. Who knows, you might be well on your way to your putting up a wine-based dessert business. Do thanks us if you hit the big time.