My daughter is a pastry chef and was tasked with creating 3 desserts to pair with 3 wines. I am a WSET2, and she reached out to me for some guidance.

Wines were:

Jordan Russian River Chardonnay

Hatford Court Sonoma Coast Lands End Vineyard Pinot Noir

Groth Cabernet Sauvignon

My guidance was:

“Chardonnay, think creamy. Rice pudding, chocolate mousse or like a fruit tart with butter cream.

That Pinot noir sounds like a lighter one. Think panna cotta/greek yogurt with some stone fruits. Like apricots.

Groth Cab think dark chocolate or flourless chocolate cake something richer”

Her creations (the three levels):

Top: Marscapone pastry cream with rapsberry foam, white chocolate cremeux, fresh strawberries

Middle : Crème fraiche and lime zest filling Caramalized “peacharines” from New Zealand and a crunchy milk crumb

Bottom: Flourless chocolate cake with a dark chocolate espresso bean and gold flake

She has not tasted the wines with the desserts as of yet.

How did I do?