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

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

Panna Cotta With Hazelnut Praline

Kindly provided by Chef Andrew Skorzewski

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

Ginger Ice Cream

I heard that chef Sean at the Raincity Grill on Denman in Vancouver served this fabulous ice cream with our Brandenburg No.3 and it was a match made in heaven. Thank you Sean for sharing the recipe with us.

DessertsSarah CosmanFebruary 4, 2019Ice Cream, Desserts, Wine Pairing, Venturi Schulze

Meringue Nests

Marilyn's favourite! “I enjoy finding tartrates in wine (the little crystals that sometimes form in wine and settle in the bottle, especially when it is chilled). They are actually cream of tartar and I collect and dry them and use them when making meringues.”

DessertsMarilyn VenturiFebruary 1, 2019Meringue Nests, Desserts, Wine Ingredients, Venturi Schulze

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