By now, it has been established that a good non-alcoholic wine goes with EVERYTHING. Whether a hearty meaty dinner or a quick cheesy snack, wine just complements any food and takes it to a different level. The variety of wines available makes this even easier to do as there’s a flavour profile to match any food. The latest in this trend is pairing wine with cake! And who doesn’t love cake? From funfetti to chocolate caramel, everyone has a favourite flavour. Below are a few delicious combos to kick off the new year with.
BLACK FOREST CAKE AND RED WINE
Black forest cake is unique in its taste and flavour. Sweet, but complemented by the slight tartness of the cherries, this crowd favourite cake pairs beautifully with red wine. Consider a non-alcoholic Merlot with a slice of Black forest cake. The intense, earthy flavour of the red works well to offset the sweetness of the whipped cream in the black forest cake. The chocolate sponge, with its depth, is captured in every mouthful and when followed by a sip of Merlot, it is perfect. This is the perfect combination to serve at a black-tie affair which will draw quite some love.
VANILLA ANGEL CAKE AND WHITE WINE
Angel cake has a truly delightful texture that can only be experienced best when paired with white wine. It is light, airy and lacks the slight dense nature of cakes which is provided by egg yolks. By beating the whites, the cake achieves a consistency which is deserving of its name “angel cake”. A slice of vanilla angel cake when served with a good white wine such as a non-alcoholic Chardonnay is a match made in heaven. The crisp Chardonnay cleanses the palate after every bite, getting you ready for a fresh taste of the light sweetness of the cake again. This is a delicate pairing, and one to be savored. Whether at a classy birthday or a wedding dessert, when you think angel cake, think white wine.
CHEESECAKE AND CHAMPAGNE
Cheesecakes are a different variant of cake made with delectable cream cheese whipped with sugar. It is usually served with a berry compote or a fruit coulis which adds a tartness to the cake. The slight dense nature of a good cheesecake gives it a heavy mouthfeel which begs to be cut with a glass of bubbly. The effervescent nature of non-alcoholic champagne works wonderfully well at adding some lightness to a cheesecake. It makes for a rich combination tantalizing the taste buds without overwhelming them. Toasting a celebration? Up the anté by serving a slice of cheesecake with flutes of champagne.
CHOCOLATE TRUFFLE CAKE AND ROSÉ
Ah. Cake elite for most, the chocolate truffle cake is hands down the most mouth-watering baked delight. Gooey, sweet and with a slight hint of bitterness, this cake deserves to be treated with the utmost respect. A rosé is the best choice for this cake, with its unique flavour and dry nature. While blissfully savoring a slice of cake, the non-alcoholic rosé cuts through the rich texture and flavour making it the perfect accompaniment. Best served at birthday parties, because this is one combo which will have everyone clamoring for more. When it comes to cake and wine pairings, this match takes the cake.
