A Guide To Pairing Ice Cream And Wine

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There is nothing more sophisticated or luxurious than a creamy scoop of vanilla ice cream dripping with melted chocolate, honey or caramel sauce. The combination of rich flavors and creamy texture are the quintessential indulgence. And yet, in many countries around the world, it is not uncommon to see this dessert paired with wine or champagne at a celebration.

To make sure you are making the right decision when you order your next sundae, we’ve compiled a guide to pairing ice cream and wine.

For those who are looking forward to the warm weather, spring and summer are just around the corner. The days will be longer, the sun will be out at midday, and there will be plenty of outdoor activities to do.

Sitting outside on a warm day with a scoop of ice cream and a glass of wine is one of my favorite activities. The only thing better is when I can sit outside with a scoop of an interesting flavor and a glass of wine that complements it.

As much as I love wine, I am no expert in knowing what wines go with what flavors of ice cream. That’s why I turned to Ms. Ice Cream Scoop herself, Kelly Liken, for some advice on how to pair ice cream flavors with wines. She is the author of the blog Ms. Ice Cream Scoop (http://www.msicescoopsg.com), which offers delicious recipes for homemade ice cream as well as tips and information about how to make your own ice cream at home.

Ms. Ice Cream Scoop’s Tips on Pairing Wine and Ice Cream

“There are so many factors that go into making a good pairing,” says Kelly Liken, “and it depends on what type of mood you are trying to create.” She

Wine and ice cream seem like the best of friends. They complete each other, like bread and butter, or peas and carrots. But it can be a little more complicated than that.

Sugar, for example, does not always pair well with wine. “The strong taste of alcohol overpowers the sweetness in the wine,” explained Amy Surdu, manager of the Ice Cream Lab at 30th Street Station in Philadelphia. “And that’s not a good thing.”

But wine and ice cream are not as different as you might think. Both are complex structures of flavors that pair well with certain foods. And because ice cream is often enjoyed with fruit or nuts, both sweet and savory wine pairings work.

This guide will help you make your next ice cream experience even more enjoyable by pairing it with a delicious wine flavor that complements its taste and texture.

Hazelnut ice cream has a full and round body that makes it the perfect companion for white wines. It is often recommended to pair hazelnut with Sauvignon Blanc, which has a crisp, clean taste that will not overpower the sweet creaminess of the ice cream. The sweetness of the wine will blend well with the naturally sweet hazelnut flavor.

Blueberry ice cream on the other hand is a bit tart, so it’s best paired with sweeter wines like a Riesling or an Alsatian Gewurztraminer. The wine’s sweetness will serve as a contrast to the tartness of the berries, while its acidity will make the flavors pop even more.

If you’re really looking to wow your guests at your next dinner party you can pair your favorite wine with liquor and hard-rock candy pieces in this unique dessert. The candied fruit and nuts served with sherry or madeira wine give this treat a flavor similar to eggnog, but without all of the hassle of making a homemade version.

These are just some of many possibilities when it comes to finding the right wine for your favorite ice cream flavors. If you enjoy trying different combinations then stick around our blog for more tips on pairing wine and

The menu at this year-old ice cream shop–which also serves wine and beer–features 13 ice creams, 14 sundaes, and a handful of gelatos. The scoop behind each flavor is listed on the menu, and some come with recommended wine pairings.

Miles is an old hand when it comes to pairing wine with dessert. He’s not one of those purists who insist that food and drink must harmonize, as if they were separate entities to be married in a chemical reaction. He likes to think about them more like two actors in a play, each with its own identity but both working together to tell the story of the meal.

Ingredients in each dessert will influence what wine should go with it, he says. But don’t think you have to blot out all memory of the dessert before choosing a wine.

This is an excellent ice cream for strong red wines. The wine’s heat will mellow the flavors of both, so a fruity wine with high acidity is best to bring out the sweetness of the ice cream. Some good choices are Syrah or Zinfandel. A Riesling would also pair nicely with this flavor.

Take a sip of wine and close your eyes. Think about the taste. Wine can be complex. Friends don’t let friends drink bad wine. Buy the best wine you can afford. A less expensive bottle that tastes good is a better value than an expensive bottle that tastes bad, even if the price difference is small.

Important Note: it’s always best to chill whites before serving. Whites like Chardonnay and Riesling should be served in the 45-49 degree range, while Sauvignon Blanc and Pinot Grigio are best at 48-52 degrees Fahrenheit (9-11 degrees Celsius).

With red wines, when it’s appropriate to chill them, choose a temperature between 59 and 65 degrees Fahrenheit (15-18 degrees Celsius).

If you’re choosing between reds that are already chilled, consider the following:

1. Reds from warm climates, such as California or Australia, are served colder than those from cooler climates, such as France or Italy.

2. In general, reds with tannins (any grape with “tannin” on the label) need to be chilled more than those without tannins (no “tannin” on label).

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