Alexis Korman at Wine Enthusiast Magazine looks at the latest dessert wine trends while Hearthstone Vineyards reminds you not to skip dinner!

Alexis Korman of Wine Enthusiast Magazine has recently asked Katzie Guy-Hamilton, executive pastry chef at New York Central at the Grand Hyatt, and contestant on Top Chef Just Dessert, for a bit of pairing advice based on latest culinary trends. Katzie’s been cooking like crazy and has whipped up some tasty sweets and some solid pairing recommendations.

A few of  Katzie Guy-Hamilton’s recommendations are:

- “Try pairing velvet chocolate desserts with grappas like Grappa da Uve di Vin Santo from Avignonesi, with its hints of dried fruits and tobacco”

- Alexis Korman, “Perfect Pairings for Haute Pastry” Wine Enthusiast Magazine 

- “An ice wine with aromas of tangerine, apricots and pineapple works perfectly with tapiocas that feature flavors of coconut. Guy-Hamilton prefers the Canadian producer Inniskillin’s Vidal Icewine.”

- Alexis Korman, “Perfect Pairings for Haute Pastry” Wine Enthusiast Magazine 

- “For desserts that feature microroasters (coffee-based desserts from small coffee companies), like Pear Tatin with Coffee Glacé, try a tawny Port.”

- Alexis Korman, “Perfect Pairings for Haute Pastry” Wine Enthusiast Magazine 

At Hearthstone Vineyards in Paso Robles, we categorize all our wines based on delectable pairings. So before you try dessert, make sure you haven’t skipped the savory. Our 2007 Profundo has aromas of black-cherry cola and oak, upfront acidity, the earthy and spicy toast with a hint of vanilla, berry and leather and will pair with tomato based foods, braised chicken or rabbit, accompanied with grilled veggie side dishes, such as zucchini and mushrooms.

Please stop by our Hearthstone Vineyard & Winery Tasting Room in Paso Robles or check out the wine club online.