Add Splash of Magic to Baked Desserts with A Glass of Coteaux du Layon, Loire Wine

In pairing notes for their Umami Apple Pie recipe, Lucy Waverman and Beppi Crosariol, authors of The Flavour Principle (Harper, May 2014) suggest one can "add a splash of magic to baked desserts" with a glass of Coteaux du Layon, a sweet Loire Valley wine made with Chenin Blanc grapes.


I happened to taste Coteaux du Layon Clos de la Motte (2007) from Domaine des Deux Vallees last Thursday at Spring to Loire tasting in NYC.

Winemaker calls this wine 'blanc moelleux' (onctuous) and suggests it as an aperitif or with Foie Gras.

Previous Post

Craft Beer Vinegar, Racing Mid-Ohio Speedway, Pistacia Vera Rye Croissant, Columbus 10 Do's and Don'ts

May 18
After Nashville, we stay in the U.S with this new installment of 10 do's and don'ts. Jeni Britton Bauer, author of Jeni’s Splendid Ice Cream Desserts and founder of Jeni’s Splendid Ice Creams gives an honest take on her hometown, Columbus, Ohio. Do's: Go to The Flatiron. Szechuan Wings and Sweet & Hot Fries. Rose. Patio. Trust. Me. It’s my hideout (no more). Have a beer and food truck offering at Seventh Son Brewing Co....
Next Post

No Picky Eaters, 7 Secrets to Raising Eager Eaters from Getting to Yum

May 20
No picky eaters here 7 secrets to raising eager eaters from Getting to Yum (William Morrow, May 2014) by Karen Le Billon (* Reproduced with permission from Getting to Yum by Karen Le Billon-William Morrow, May 2014)