Wine Suggestion

[thebaker]

Hello

I hope this is the right forum for this.

I have to do a dessert for a wine tasting.

for the dessert course they will be drinking a 2002 St. Supery moscato

the client has asked for a poached pear for dessert, I wanted to use some of the wine they will be drinking as the poaching liquid...but the owner (my boss) says thats to much money, I need to use something else.

Anyone have any suggestion for the poaching wine that would go well with the wine they are drinking..

thanks much

[Jason Perlow]

Riesling. I might go with a semi-dry sherry or a marsala though.

You could also go in the opposite direction with poaching in a red wine as well. Moscato is sort of a neutral, effervescent sweet wine. Typically though Moscato is an apertif, I've had it in brunches instead of Champagne or Prosecco. It also mixes real nice with Orange Juice in a Mimosa.

[blil]

St. Supery's Moscato is only $10-12 per bottle. That's quite inexpensive for a dessert wine. If that's too much to spare a bit for poaching, I can only assume your boss is running on a tight budget.

FWIW, I think this Moscato would be perfect with a fruit tart.

[thebaker]

St. Supery's Moscato is only $10-12 per bottle. That's quite inexpensive for a dessert wine. If that's too much to spare a bit for poaching, I can only assume your boss is running on a tight budget.

WOW

That cheap

we are poaching over 100 pears so i guess it could add up

thanks everyone for your information so far

SC

[docsconz]

Perhaps a bit more reasonably priced, R.L. Buller's NV Fine Muscat can be had for about $12/375ml bottle. Here is the URL for a google search http://www.google.com/search?q=%22R.L.+Bul...=UTF-8&oe=UTF-8. It is fine juice and can probably rival the St. Supery, although I have to admit that I have never had that. Anyway it is similar varietally. I don't know about stylistically.

[docsconz]

It's funny, when I did a search of the St. Supery moscato 2002, I came up with a price that I thought said $121/bottle, but on closer inspection after some of the above posts, I realized that that was the case price

If 10$/ 750ml bottle is too much, than might I suggest poaching in simple syrup

[Craig Camp]

Sutter Home has a moscato that BevMo is listing for under $4. I have never tasted it, but am sure it would be adequate for poaching. I also have not tasted the St. Supery so am unsure how sweet it is.

You may want to post this question on the Pastry forum where there are a lot of other pastry pros who have possibly dealt with this situation.

[blil]

Perhaps a bit more reasonably priced, R.L. Buller's NV Fine Muscat can be had for about $12/375ml bottle. I don't know about stylistically.

Both are good wines, but worlds apart stylistically. The St. Supery is light, almost "spritzy" with semi-sweet grapefruit and citrus aromas.

The Bueller's is very thick and full-bodied with caramel and raisiny notes.

[Brad Ballinger]

I agree with doc. Poach it in simple syrup. But add an aromatic to the syrup like vanilla, clove, almond, etc. Then you don't have to worry about cost.

Alternatively, find the cheapest red available. The wine isn't going to ruin a moscato pairing, and there's something about the presentation of a pear poached in red wine.