Wine pairings: vanilla pannacotta, raspberry & rhubarb compote, pecan biscotti

In the third part of our wine pairings series we’re moving onto one of our new puddings, vanilla pannacotta with raspberry & rhubarb compote and a pecan biscotti.

The dish
A refreshing end to any meal, our vanilla pannacotta is drizzled with a syrupy sweet raspberry and rhubarb compote, and it’s this sweetness that we’ve picked out in a dessert wine.

Elysium Black Muscat 2013 (##), Quady Winery, California (15% abv)

The wine
Inspired by the sweet raspberry compote, we’ve selected Elysium Black Muscat, a rich and full-flavoured dessert wine. With a background in making fireworks, Andy Quady has even more character than his wines, and this bottle is an exquisite match for our vanilla pannacotta. Buy a half bottle and it will last you through to the cheese course, another perfect pairing for this fruity wine.

Not a fan of dessert wine? Ask your waiter for recommendations on our aged port and other digestives. To book a table at English’s call us on 01273 327980, or use our simple online booking form.