ONLINE HED: Haskell’s John Farrell Recommends Dessert Wines
Start With Dessert
Haskell’s John Farrell recommends two paths
to sweet bliss.
If you subscribe to the maxim “eat dessert first,” then you might as well live life to its fullest and accompany that meal plan with a great dessert wine. John Farrell, expert at the new Haskell’s Super Cellar in Maple Grove, recommends the following:
Chateau 1000 Angels 2005 ($20) “This sweet-styled dessert wine should be served with a slight chill. Have this with really good assorted fruit or chocolate. The grapes in wines like this are not harvested until they begin to almost mold on the vine,” Farrell says. “The sugars get so complex that the wines are rich and delightful—the technique is called ‘Noble Rot.’”
Crémant de Bourgogne Louis Bouillot Rosé ($16) “When you talk of dessert, you have to include bubbles,” notes Farrell. “This sparkler is from Burgundy. It only makes sense that the best Pinot Noir and Chardonnay region in the world should make a great sparkler out of the same grapes. This crémant actually has a small amount of Gamay grape used in the finish. I think it is the best sparkling wine I have ever had, and lends itself to either a great beginning to a party or the way to wind the night down. Serve it with just about any food.” —Cyd Haynes
@
Haskell’s
15304 Grove Circle N.
763.400.7888
haskells.com
If you subscribe to the maxim “eat dessert first,” then you might as well live life to its fullest and accompany that meal plan with a great dessert wine.
John Farrell, expert at the new Haskell’s Super Cellar in Maple Grove, recommends the following:
Chateau 1000 Angels 2005 ($20)
“This sweet-styled dessert wine should be served with a slight chill. Have this with really good assorted fruit or chocolate. The grapes in wines like this are not harvested until they begin to almost mold on the vine,” Farrell says. “The sugars get so complex that the wines are rich and delightful—the technique is called ‘Noble Rot.’”
Crémant de Bourgogne Louis Bouillot Rosé ($16)
“When you talk of dessert, you have to include bubbles,” notes Farrell. “This sparkler is from Burgundy. It only makes sense that the best Pinot Noir and Chardonnay region in the world should make a great sparkler out of the same grapes. This crémant actually has a small amount of Gamay grape used in the finish. I think it is the best sparkling wine I have ever had, and lends itself to either a great beginning to a party or the way to wind the night down. Serve it with just about any food.”
Haskell’s
15304 Grove Circle N.
763.400.7888
haskells.com
