Winning team of the VII edition of Copa Jerez, Podium onder de Dom of Holland share why they chose to marry Medium dry “Single Barrel” wine from Bodegas Mons Urium with their dessert dish.
"Because the dessert was quite a savoury dessert, we chose to work with a slightly off-dry wine to get in line with the dish. When you eat the dessert you first get the fresh taste of the ice cream, then the viscosity of the cheese (from the region of Utrecht), starts taking over, filling your mouth with flavour. When you taste the wine again, which was served at around 8 degrees to make it more digestible with the dish, the flavour of the porcini returned with a hint of vanilla."
