Quite some time ago, I bought a bottle of port after a wine tasting in Santa Barbara. Buying port is a rare occurrence for me because, for the most part, I don’t care for it. This particular one interested me because it very distinctly tasted like Neapolitan ice cream. I got individually brilliant tastes of creamy chocolate, vanilla, and strawberry out of the black cherry colored liquid.
Now, upon hearing that the winemaker named this particular port “Surrender,” I thought that this would be the kind of wine that I would have to open at the end of a romantic dinner, but several months after purchasing the bottle another idea struck me. I decided that I was going to use the port as a topping for vanilla ice cream. That bottle would turn into the most expensive chocolate syrup ever.
Just a short time ago, I put my idea into action. I made sundaes with my vanilla ice cream and the port in shot glasses, using about 1/3 ice cream and 2/3 port. The result was pretty much what I thought it was going to be. It was a pleasant way to have two of the best things in the world at once. The sweet, creamy treat was great, but not something that I would a) want on a very regular basis or b) would try with just any port because I could see it going horribly wrong.
Anyway, next time you are trying port, thing about using it with your dessert, either as a topping (I could see some ports going well on top of a chocolate cake, cheesecake, and of course ice cream), or as a drink to enjoy on the side.
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