Verjus Sorbet

Totally yummy!

DessertsSarah CosmanNovember 27, 2021Verjus, Sorbet, Dessert, Wine Ingredients, Venturi Schulze

Five-Spice Crème Brulée

We begged David Feys (of Feys & Hobbs) for this recipe, which he designed to pair with our Brandenburg No.3 at the Sunday Brunch of the Pacific Northwest Wine Festival several years ago. It was the biggest hit of the day!

DessertsSarah CosmanFebruary 11, 2019Creme Brulee, Desserts, Venturi Schulze, Wine Pairing

Kiwi & Balsamic Vinegar Ice Cream

This heavenly recipe of Marilyn's yields a quart (about a litre).

DessertsSarah CosmanFebruary 6, 2019Ice Cream, kiwi, Wine Ingredients, Venturi Schulze

Gingerbread Squares

Michelle Schulze's Creation using our Brandenburg No.3 sweet wine.

DessertsSarah CosmanFebruary 6, 2019Gingerbread, desserts, Wine Ingredients, Wine Pairing, Venturi Schulze

Orange Fennel Biscotti

A Christmas tradition to enjoy by the fire, dipping in Brandenburg No.3.

DessertsSarah CosmanFebruary 5, 2019Biscotti, Desserts, Wine Pairing, Venturi Schulze

Balsamic Strawberries

Place the cleaned and sliced strawberries into a glass bowl and stir in the sugar. Let stand for about half an hour. Add the balsamic vinegar and stir thoroughly. Serve in individual cups accompanied, if desired, by biscotti to dip in the juice.

Panna Cotta With Hazelnut Praline

Kindly provided by Chef Andrew Skorzewski

DessertsSarah CosmanFebruary 4, 2019Panna Cotta, Desserts, Wine Pairing, Venturi Schulze

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