#Clementine ice cream plus#

Overrun refers to the amount of air pushed into ice cream during the freezing process. “I love selecting pints which tend to have less overrun,” says Soroya Pognon, founder of Oh Lait! Oh Lait! Ice Cream. Stock Your Freezer with these 8 Booze-Infused Ice Creams Have Fun With It The richness of the ice cream overpowered the dry wine, and the flavors completely clashed.”Ĭasten agrees. “I had leftover wine from a wine pairing at restaurants, and I was curious how the very dry wine would go with a very sweet ice cream,” she says. When a dry, tannic wine is paired with sweet ice cream, it’s a whole mess-the wine will taste bitter.Įlliot once attempted to pair a very dry, tannic Cabernet Sauvignon with a sweet ice cream. The richness and fattiness of the steak softens the tannins. High-tannic wines are best paired with fatty cuts of meat, like Cabernet Sauvignon and ribeye. Bitter or astringent flavors that come from grape skin, seeds, stems or oak aging, tannins can provide texture, body and complexity to wine.

When it comes to pairings, tannins can be a beast to tame. Christopher Poldoian / Photo courtesy of Christopher Poldoian Trouble With Tannins You might also find success with dry but fruit-forward wines, like Willamette Valley Pinot Noir rosé with Italian butter cookie ice cream. “One summer, I bought the Humphrey Slocombe ice cream cookbook and made a lot of savory ice cream… If I could go back in time and pair that bacon ice cream with some Madeira, that would be magical.” “I’m a sucker for savory ice cream,” says Poldoian.

“If the ice cream has a savory component, then I can start to imagine some dry, or mostly dry, Rieslings working with green tea matcha ice cream, or a goat cheese ice cream,” says Damien Casten, founder and CEO of Candid Wines.Ĭhristopher Poldoian, sommelier and brand ambassador for Storica Wines, suggests to make your own ice cream to control its sweetness. “Dry wines with ice cream don’t hold any particular interest for me.” “If you take an extremely dry wine with a sweet dish, it tastes very bitter and astringent,” says Miranda Elliot, advanced sommelier and founder of Elliot Wine School. Sugar can alter your palate and perceptions, so proceed carefully when pairing wine with something as traditionally sweet as ice cream.

“The luscious mouthfeel and sweetness of these wines…pair with the creamy texture of the ice cream.” Experts suggest to avoid pairing tannic wines with ice cream / Getty “I love the idea of an ice wine or Sauternes paired with vanilla ice cream,” she says. In Big Macs & Burgundy (Abrams, 2020), Vanessa Price and Adam Laukhuf write that cold temperatures can “numb the palate.” When pairing wine and ice cream, they recommend “tasting the ice cream and waiting seven seconds to try the wine.” How Sweet it isīrian Duncan, founder of Down to Earth Wine Concepts LLC, recalls one of the golden rules of wine-and-food pairing: “Your wine must be sweeter than your dessert.”ĭubose sees potential for certain sweet wine pairings. Tamara Keefe, owner, Clementine’s Naughty and Nice creamery / Photo by Chris Bauer “Letting the ice cream soften will allow you to taste more of the flavors,” says Keefe. Thank You! We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. Louis-based microcreamery, says to let ice cream sit at room temperature before you serve it.

Tamara Keefe, founder and owner of Clementine’s Naughty and Nice Creamery, a St. Serving wine or ice cream at an extremely cold temperature will diminish their flavors. Larissa Dubose, founder and educator at The Lotus and the Vines, says the pairing is possible, “when done with care.”If you want to tackle this difficult yet surprisingly delicious combination, keep these expert tips in mind. Why, then, isn’t the pairing more common? “Maybe it’s a temperature thing,” says Overstreet.

#Clementine ice cream plus#

Dairy plus fat plus wine, that’s a good combination.” “We pair wine with cheese, with soft, squishy cheese, and even ricotta. “Theoretically, it should work, right?” says Kerith Overstreet, winemaker at Bruliam Wines. Larissa Dubose, founder and educator, The Lotus and the Vines / Photo by Krys Alex Pairing wine and ice cream might not seem intuitive, but it’s possible. From Big Macs and Burgundy to fried chicken with Champagne, we are experiencing a revolution in which wine professionals rethink standard rules and create exciting, approachable combinations. Although that duo is delectable, most of today’s wine lovers are on a tighter budget. In the recent past, when sommeliers were asked for their favorite pairings, foie gras and Sauternes may have been at the top of the list.