Wine/Biscotti?

What wines do you recommend for dipping biscotti?

What biscotti do you recommend for dipping into wine?

sauterne? madeira? something sweet for sure; but nothing too 'delicate'. what is wrong with coffee? why not leave the poor wine alone?

Vin santo, of course. And I like the vs that's not too terribly sweet.

And even better than most biscotti are the cantuccini di mandorla, the little rock-hard almond biscuits..they don't ge all crumbly-mealy and muddy up the vs, and the vs softens them up to just about perfect crunching texture.

Try Biscotti Di Vino, Focaccia or Biscotti Di Camillo from a local bakery that ships:
DiCamillo Bakery.

[Jenise]

Absolutely Vin Santo.

Hmmm ... I haven't done anything like this for years. We more frequently floated some Sambuca in coffee, and dipped the biscotti in that. However, coming from an Italian family heritage, I can recall seeing wine dipping when I was young.

I can't think of a particular brand of biscotti to try. However, I am very partial to the traditional almond flavor, but really enjoyed some savory biscotti a friend made earlier this year. I am not a big fan of chocolate-dipped biscotti, but I know they appeal to a lot of folks. Note that I strongly advise you to stay away from Trader Joe's Biscotti, which was without question the worst biscotti I ever tasted (about 2 years ago); simply horrible. If you feel a bit adventurous, try making your biscotti from scratch.

My recomendation is to dip biscotti into a dry, robust red wine. The biscotti is not really meant to be a sweet cookie, so the wine itself does not have to be sweet.

However, this is all personal preference, and is really a function of individual tastes. There really is no right or wrong way to do this ... other than remembering to remove the biscotti from your wine glass before trying to drink the wine.

-- Clark

As well as vin Santo, similar style wines e.g. Sciacchetra from Liguria.

[James Roscoe]

Try Biscotti Di Vino, Focaccia or Biscotti Di Camillo from a local bakery that ships:
DiCamillo Bakery.

Di Camillo's ROCKS!!!!! They make the best biscotti I have ever tasted (not that I am an expert). It is pure joy on the tastebuds!

I would second Hoke's recommendation by the way. It sounds awesome. I will have to try it soon.

Nothing wrong with coffee. That is usually my beverage of choice for biscotti, but some diversity of choices is always welcome.

Thanks. Some great tips.

I have been getting my biscotti from a bakery in Philly, but will look into DiCamillo's.

I would like to start to bake my own. Maybe after the holidays.

Since the word, biscotti, doesn't apply to one type of biscuit, I recommend the crusty-hard biscotti, with or without the almond flavoring, for dipping into a VinoSanto which is on the acetic side of life.

Ditto on the drier style of vin santo.
If you want a sweet treat, dipping in Torcolato aint bad.

Double ditto on the Vin Santo. That was my daily dessert when we traveled in Tuscany this fall.

My favorite would be Asti (formerly know as Asti Spumante) from a decent producer or Moscato d'Asti with slight less fizz.

It all depends on the flavor and elegant toppings of the biscotti.

Salute

I think of the classic biscotti (those with nuts particularly) as delicious with wines that have a nutty aspect from oxidative aging, particularly those that aren't too sweet, so Madeira in the medium range, the 'English style' Amontillados or Olorosos, and of course traditional Vin Santo.

Biscotti are very easy to make and particularly good fresh...