I caught this recipe for Lavender Lemon Sugar cookies in the Foodbuzz Top 9 today. It is brought to us by the 52 Kitchen Adventures blog.
I immediately thought of a late harvest wine that is sweet, but not too sweet, with enough acidity to work well with food. I realized I hadn't had one that I could recomend first hand.
I have experimented with lavender from my own garden and with some more on the way this year I plan to try some additional preparations. Not only does it smell great during the growing season, think about a strategically placed flower box where the breeze blows into the house; it smells great during cooking and makes a wonderful compliment to both sweet and savory dishes.
After a bit of research I found a Late Harvest Sauvignon Blanc made by Errazuriz from the Casablanca Valley in Chile. From the description seems like it would do the trick. The description includes mild aromas and flavors of melon and pineapple and is summarized as being a more intense version of its traditional dry sibling. I can imagine some amped up grassy and herbal notes as well that present as fresh fruity in nature. I read the review at http://www.slashfood.com/2006/12/21/dessert-wine-notes-errazuriz-sauvignon-blanc-2005-late-harvest/ as the basis for my conclusion. Both the healthy, but not super-high, sweetness and crisp acidity are mentioned which I think are requirements for these delicate cookies.
This is truly a fanciful pairing that is imaginative and inspiring. Hopefully it forms as wonderful of a mental picture for you as the experience should prove to be.
Jason, I've never heard of Late Harvest Sauvignon Blanc. Sounds interesting. I would also try a Moscato d'asti. It's my go to light dessert wine.
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