I don’t often feature dessert pairings, but when I do, you can be sure it is worth it. Today we are pairing cannoli di ricotta with a 2010 Veglio Moscato d’ Asti. This pairing is 100% Italian.
I’m not an aficionado of desserts. But for those that I enjoy, it is more like a passion. Cannoli is one of the few desserts on that list. The creamy sweetness of the cannoli filling (with the occasional chocolate chip surprise) contrasted texturally with the crunchy shell is a true delight.
Add a Moscato with a moderate level of effervescence, and you have a real treat. The 2010 Veglio Moscato d’ Asti is very delicate and very low in alcohol (5.5%) which makes it particularly light and soft on the palate. The fruity bouquet, low alcohol, excellent acid balance and light - moderate effervescence make this wine an excellent choice for a desert with subdued flavors like the cannoli. The finish is crisp with a lingering citrus flavor.
The pairing was exactly what I look for in an exceptional mating – the combination of flavors and textures was greater than the sum of their parts. The sweetness of the wine deepened the creaminess of the ricotta, and the effervescence became a wonderful textural contrast with the cannoli filling and the shell.
The recipe Chef Sue used for this creation came from Epicurious:
The recipe was modified slightly:
- We used home made ricotta (a bit creamier and sweeter than what you find in the grocery store).
- We left out the orange.
- When forming the cannoli shells we used a 1” dowel cut to 4 inch lengths, sanded and seasoned in oil.
- We fried the cannoli shells in an electric fondue pot which provided excellent temperature control.
In vino veritas, buen provecho.
Craig
