Add Splash of Magic to Baked Desserts with A Glass of Coteaux du Layon, Loire Wine

Add Splash of Magic to Baked Desserts with A Glass of Coteaux du Layon, Loire Wine

by Serge the Concierge

In pairing notes for their Umami Apple Pie recipe, Lucy Waverman and Beppi Crosariol, authors of The Flavour Principle (Harper, May 2014) suggest one can “add a splash of magic to baked desserts” with a glass of Coteaux du Layon, a sweet Loire Valley wine made with Chenin Blanc grapes.

Closdelamotte

I happened to taste Coteaux du Layon Clos de la Motte (2007) from Domaine des Deux Vallees last Thursday at Spring to Loire tasting in NYC.

Winemaker calls this wine ‘blanc moelleux’ (onctuous) and suggests it as an aperitif or with Foie Gras.