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Recognizing such, we'll be running a Valentines pairing series, A Match Made in Brooklyn, for the beginning of the month. Each post will feature one Wine Cellar Sorbet and pair it with a tried-and-true food or beverage. Perfect for that romantic dinner you're making your Valentine .... or that couch-fest you and the roomies are planning.
Today's Match Made in Brooklyn ....
The Sorbet: Pinot Noir
With its light flavor and subtle finish, Pinot Noir was destined to complement the thicker, creamier desserts of the sweets world.
The Match: Italian Cheesecake
With its creamy texture and rich flavor, Italian Cheesecake was just waiting for a cool dessert to come along and highlight its depth of flavor.
How to Make the Magic Happen: On slices of Italian Cheesecake, scoop the Pinot Noir on top, serving the cake, "a la vino".
Why it works: The ricotta that Italian cheesecake is made with (for more on cheesecakes, see below) will add depth and allow the Pinot Noir sorbet's subtle berry flavor to pop. The sorbet's cool smooth texture paired with the cheesecake's creamy texture allows the focus to be on the interplay of flavor as they melt in your mouth. In addition to the flavor play, the natural purple color of the pinot noir sorbet on the creamy yellow-white of the cheesecake will look as beautiful as it tastes!
Cheesecakes: New York vs Italian vs ...
There's some small debate over what makes the cheesecakes distinct. The definite distinction is the cheese used. Italian cheesecake always calls for ricotta cheese, and sometimes others. New York cheesecake tends to be cream-cheese based. There is some debate over the other differences - but the cheese is the big one. For more on cheesecakes, check out this great article:
http://www.joyofbaking.com/Cheesecake.html
If the Italian cheesecake isn't your style, the New York style cheesecake and Pinot Noir sorbet pair beautifully as well, just a slightly different play on flavor.
Bon Appetit!
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