What wine with a white chocolate/blackberry dessert?

[Jenise]

A friend asked, and I had few ideas to pass on. My tendency would be to skip port and avoid the citrussy white stickies, thinking LH white reisling, or a white flowered profile like the 03 Cliimens.

Any help?

[David M. Bueker]

Boy that's tough as the white chocolate and the berry go in two different directions.

This is going to be weird and totally "unobtanium", but spatburgunder beerenauslese sounds like just the ticket. That being said I would actually go for matching the berries, not the white chocolate, so Banyuls or Port would be my pick.

Odd recommendation from David. Banyuls and Port are better suited to dark chocolate than berries OR white chocolate.

I would pick a low tannin red dessert wine.

First, a rare one but perhaps easier to get than the spatburgunder BA... Kracher occasionally bottles a Zweigelt TBA, and I see from his website that he has also made Zweigelt Eiswein and Zweigelt BA Rose. Any of these would make a terrific pairing.

Another possibility is the Cab Franc Icewine made in Canada.

Yet another is Recioto della Valpolicella.

[David M. Bueker]

Cab Franc Ice Wine would be an easier to get version of my ideal Spatburgunder Beerenauslese.

How about a Kerner?

How about a Zin "port"? Or I had a Black Muscat with apple pie covered with fresh blackberries for dessert tonight. Great. Unfortunately I didn't look at the label well enough to remember it - it was at my brother's and we were talking a mile a minute.

If I HAD to pick a wine, I'd go with the black muscat too. But really this seems like a dessert that should just stand on its own, or maybe be served with a complex tea or a fruit brandy.

Agree with the black muscat idea - maybe the Quady Elysium (at least I think that's the one). Another possibility might be the Bonny Doon Framboise.

[Jenise]

Boy that's tough as the white chocolate and the berry go in two different directions.

That was my reaction.

That being said I would actually go for matching the berries, not the white chocolate, so Banyuls or Port would be my pick.

My further pondering went a similar direction when I considered using a young port, not a mature version, the latter of which might be what Bernie, too, was eliminating.

Black muscat--that could be an idea! As for the spatburgunder, yes something unobtainable would be a problem. This is for a dinner next weekend, and it has to be obtainable in Seattle stores right now.

I know I'm coming from TOTALLY left field with this one but what about a sweet berry wine (not liqueurs). I know when most people here this the responses vary from "what! did! he! say!" to "get the torches and pitch forks". But I must say that I've had some good luck pairing good sweet berry wines with desserts such as cheesecake with white chocolate shavings and raspberry reduction sauce. Unfortunately, I live in Japan and speak of the local concoctions and, therefore can't suggest a producer easy to find state side but I have had some wines in this style made from strawberries, honey, and blueberries. If it comes down to being hung for espousing this or choosing a different wine I'll have to go with the ice wine suggestion.

No pitchforks, Justin, but no agreement either. But welcome to this friendly spot. I look forward to your contributions.
As for the main question - I'd leave it alone. If I cannot get away with that, the Cab Franc Icewine from Ontario comes closest - Royal DeMaria makes a fine version if you can get it.

no pitchforks? praise the maker! Thanks for the welcome. I'll contribute what I can when I can and look forward to reading what all the other posters have to say.

Knowledge is proud that he has learn'd so much;
Wisdom is humble that he knows no more.

David, before I opened this thread, I thought-what an odd combination to try to match. My initial thought was coffee, but if insisted, I suggested dessert Banyuls!

[David M. Bueker]

We'll have to share a glass of Banyuls next time Harry!

How about a Kerner?

You know a sweet version? All I've seen are dry/off-dry, which will seem tart with dessert.

okay..so a bit from left field...jsut looking at descriptions...low tannins, high fruit, sweet, ...

what about a Braida Brachetto d'Acqui. It is just near the end of summer too so not to cold for a sparkler.

How about a Kerner?

You know a sweet version? All I've seen are dry/off-dry, which will seem tart with dessert.

Yes, sir; I had a 2002 Alfred Eigelshoven that was sweet, which coming from a "new drinker" should suffice to say it was sweet enough

I had it with a chocolate cake, nothing special, and it was nice. . . .

okay..so a bit from left field...jsut looking at descriptions...low tannins, high fruit, sweet, ...

what about a Braida Brachetto d'Acqui. It is just near the end of summer too so not to cold for a sparkler.

Took the post right outta my keyboard. If no Brachetto, maybe a good Lambrusco or a pink sparkler with a touch of sweetness.

White chocolate--if it's real and not the emulsified junk--pairs well with sparklers; all that cacao fat with the sparkler acidity is nice.

The berries are what make it have to be red and on the sweet side.

[Jenise]

Okay, everyone, thanks for your suggestions. They've been passed on....