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Apple pie with cream is a classic combination, with the cream adding roundness and balance to the tangy apples. The dessert is driven by base notes, so the wine can either contrast by adding lively flavour high notes, or blend and extend the other spicy notes such as cinnamon and nutmeg. The wine can also challenge the apple pie and cream texture, as in the case of the champagne recommended below.
Moscato d'Asti, Fontanafredda 2005, Piedmont, Italy
This is a simple, true and honest Moscato, with all the lively, floral and grapey flavours. On closer inspection, one may even notice white ginger flower on the nose. This wine adds aromatic high notes to the base-note richness of the apple pie and cream. The wine is moderately sweet and is deliberately gently fizzy to give that extra edge. It has compatible sweetness to the apple pie and will neither overwhelm nor be swamped by the combination.
Available for HK$140 from Castello del Vino (tel: 2866 0577)
Glenmorangie Single Malt, Sherry Cask Finish, Scotland
Sherry and port cask finished malts are among the most historic drinks in the world. Casks filled with sherry and port were shipped to England and the liquid was bottled by the wine merchant. The empty casks were then used as a maturation vessel for fine malts. Glenmorangie is the master in cask finishes. This sherry-cask finish is slightly tawny in colour and is extremely complex. There are many notes of brown spice and toasted nuts. They link well with the cinnamon and nutmeg spices used in the apple pie. Serve it from the fridge to exaggerate the complex notes, while muting the alcohol fume.
Available for HK$658 from Riche Monde (tel: 2976 1888)
Champagne Billecart Salmon Elizabeth Salmon Rose 1995, Champagne, France
Champagne houses have a niche reputation for their wines. In the rose category, Laurent Perrier and Billecart lead the pack. This Elizabeth Salmon cuvee is top of the line. It's a light salmon pink in colour with a tinge of onion skin that reflects a few years of bottle age. The nose is complex and deep. Ideal with apple pie and cream, it generates a new texture. The bubbles caress the palate and leave the mouth with tasty flavours and a burst of texture in the mid-palate. Serve the Elizabeth Salmon Rose with vanilla ice cream for a variation of the same theme.
Available for HK$1,150 from Kedington (tel: 2898 9323)