9 Ways to Enjoy Raspberries & Wine
Wondering how to improve upon nature’s candy, the raspberry? Just add wine, obviously. In celebration of the addictively sweet, tart berry, now hitting its summer peak, we plucked top wine-and-raspberry pairing tips from sommeliers and threw in some berry-good cocktails and food recipes, too.
Expert: Bill Parker, beverage and bar manager, Lon’s at The Hermosa Inn, Paradise Valley, Arizona
Wine: Soter Vineyards’s Mineral Springs 2009 Brut Rosé, Willamette Valley
Why it works: “For a warm summer day, a mixed-green salad with roast chicken and a raspberry vinaigrette calls for a glass of bubbles,” says Parker. “This rosé from Oregon is crisp and refreshing, with vibrant red berry aromas on the nose that jump right out of the glass. The creamy texture and long finish are the perfect complement to this dish.”
Expert: Gianni Cionchi, beverage director, FISHTAG, New York City
Wine: Vinicola del Sannio 2014 Falanghina, Beneventano
Why it works: “Raspberries are a hot summer snack best eaten cold,” says Cionchi. “To complement fresh raspberries, I’d recommend a dry, mineral-driven, Italian white wine like this one. Its beautiful acidity and mineral palate will complement the bursting fruity berry flavors.”
Expert: Katherine Stephens, sommelier, Beckett’s Table, Phoenix
Wine: Domaine Tempier 2012 Bandol Rosé
Why it works: “A classic rosé by which all others are judged, this wine is organically grown from the Bandol region in the south of France, and is lively and expressive with hints of lavender,” says Stephens. “Raspberry compote or a raspberry tart play beautifully, as the complexities of Mourvèdre in its blend offers a dryness that offsets the acid.”
Expert: Jordan Lari, manager/sommelier, The Gander, New York City
Wine: Clos du Tue-Boeuf ‘Vin Rosé’ 2013 Rosé, Loire Valley
Why it works: “I’ve done a smoked duck speck dish with melted leek jam and a thyme-raspberry corn muffin, served cold like a crostino, as a canapé,” says Lari. “There is a fun interplay of sweet and smoky and gamey here in the food that I really like, and the rosé has a similar interplay of mineral, fruit and funky notes.”
Expert: Kyle Cardin, beverage manager, TAO Asian Bistro and LAVO Italian Restaurant, Las Vegas
Wine: Cherry Pie 2011 Pinot Noir, Napa Valley
Why it works: “This is one of the more recent additions to both the TAO and LAVO wine lists here in Las Vegas, and has quickly become a favorite amongst our staff and our guests,” says Cardin. “The smooth, balanced flavor profile of Cherry Pie perfectly complements the flavors of a dish like robiola cheese, spinach and raspberry salad with candied walnuts.”
Recipe courtesy Chris Benton, head bartender, Le Foret, New Orleans
“July and August are sweltering down here in Louisiana, but they are also the peaks of raspberry season,” says Benton. “I wanted to create a boozy and refreshing cocktail to sip using local ingredients to help cool down in the hot summer months.”
7 fresh raspberries
2 ounces Silver Bayou Rum
1 ounce fresh lime juice
½ ounce simple syrup
½ ounce Mandarine Napoléon liqueur
1 bar spoon of Benedictine liqueur
Lightly muddle 4 raspberries in a cocktail shaker filled with ice. Add rum, lime juice, syrup and liqueurs. Shake vigorously and double-strain into a coupe or martini glass. Garnish with a lime wheel and 3 fresh raspberries.
Recipe courtesy Domaine de Canton Ginger Liqueur
“Raspberries are wonderful to work with in cocktails, as they add instant flavor and acidity, and they break down really quickly in the shaker,” says Simon Ford, co-founder of The 86 Co., a bartender-driven spirits company. “They have been a classic cocktail ingredient for over 100 years now and continue to be a go-to for me when someone asks for a fruity cocktail.”
This take on a classic Sherry cobbler features raspberries alongside blueberries for a fruit-forward kick.
2½ ounces Domaine de Canton liqueur
1½ ounces Manzanilla Sherry
¼ ounce fresh lemon juice
Add 4 raspberries and 4 blueberries to a shaker half-filled with ice. Pour Domaine de Canton liqueur, Sherry and lemon juice over ice and shake well. Strain into in an old-fashioned glass filled with crushed ice. Garnish with the remaining raspberries and blueberries.
Recipe courtesy Danny Trace, executive chef, Brennan’s of Houston
Known for his Texas-Creole hybrid cuisine, Trace incorporates raspberries into this adaptation of a Southern favorite, chicken and waffles.
“Raspberries have a tendency to get bitter when you cook them, so we add sweeteners like cane syrup and rum,” says Trace. “Raspberries don’t hide in this dish, rather, they add a bit of sunshine to a Southern-fried bird.”
For the buttermilk-fried quail:
1 cup buttermilk
1 tablespoon Tabasco or Crystal hot sauce
1 tablespoon Zatarain’s Creole Mustard
12 quail breasts
3 cups canola oil, plus 3 tablespoons
3 cups all-purpose flour
1 medium onion, diced
1 tablespoon Kosher salt
½ tablespoon black pepper
Creole seasoning, to taste
6 quail eggs
In a medium-sized bowl, whisk together buttermilk, hot sauce and Creole mustard. Marinate the quail in the buttermilk mixture for at least 1 hour. In a large cast-iron sauté pan, heat 3 cups of canola oil to 350˚F.
While the oil is heating, place the flour, diced onion, salt and pepper in a large bowl. Mix with your hands just enough to coat the onion with flour.
Remove the quail breasts one at a time from the buttermilk marinade and place in the flour mixture, pressing down on them to coat on all sides. Repeat the process with the remaining quail.
Add quail to the hot oil and fry until golden brown, turning once (approximately 2 minutes per side). Remove the quail and place on a wire rack. Season to taste with Creole seasoning while still hot.
Coat the bottom of a large, nonstick skillet with 3 tablespoons of oil. Gently crack quail eggs using the edge of a knife, then slide into hot oil. Cook 3–4 eggs at a time until they firm, about 1–2 minutes (depending on size).
For raspberry cane syrup:
1 pint fresh raspberries
½ cup light rum
¼ cup cane syrup
¼ cup granulated sugar
Add raspberries, rum, cane syrup and sugar to a medium-size saucepot. On medium heat, cook the mixture until it reduces by nearly half. Transfer mixture to a blender and purée until smooth. Strain through a fine mesh strainer (should yield approximately ¾ cup of syrup).
To plate, place two quail breasts on each plate. Top with fried quail egg. Drizzle with raspberry cane syrup. Serves 6.
John Henson, wine guy (yes, that’s his official title) at Brennan’s of Houston, recommends Yannick Amirault’s Les Quartiers 2010 Bourgueil from the Loire Valley to pair with the quail and raspberry dish. “Smoky on the nose with a rich ruby color, this Cabernet Franc is evocative of a Beaujolais Cru,” says Henson. “It’s elegantly balanced with bold acidity and aromas of raspberries, sour cherries, mushroom, flowers and black peppers, making it a natural for this dish.”
You don’t have to be an award-winning pastry chef to make an artful, raspberry-focused dessert (though this recipe was inspired by an intricate recipe from two-time world pastry champion Branlard). Armed with a piping bag and a pint of fresh raspberries, home chefs can wow guests at a summertime soirée by baking fresh cookies, then subbing in store-bought items and choosing the right wine to draw out the fresh flavors of the fruit.
6 sable cookies, recipe to follow
6 tablespoons raspberry jam
1 pint fresh raspberries, washed and patted dry
1 package small marshmallows
1 cup raspberry sauce, recipe to follow
6 scoops vanilla ice cream
For the sable cookie:
10 egg yolks
2¼ cups sugar
2¼ cups butter
3 cups, plus 1 tablespoon flour
¼ cup baking powder
In a stand mixer, whisk the yolks and sugar together with a whip attachment until the mixture reaches full volume, approximately 5 minutes. Add the softened butter with a paddle attachment until the butter is incorporated completely, approximately 5 minutes.
With the paddle attachment, add the flour and baking powder gradually until dough is formed, then stop and scrape the bowl thoroughly. Mix again to ensure all ingredients are combined thoroughly.
Wrap the dough in plastic wrap and refrigerate overnight. Roll out on a floured surface and cut ¾ inch by 7 inches rectangles.
Bake cookies on a greased cooking sheet at 350˚F until golden brown, approximately 15 minutes. Remove cookies from tray and cool on a rack. Recipe yields about 10 cookies.
For the raspberry sauce:
1 cup raspberry purée (store bought)
1 tablespoon sugar
1 teaspoon cornstarch
Heat the raspberry purée to a boil in a medium-sized saucepot. Add the sugar and cornstarch, stirring well, which will slightly thicken the sauce. Transfer mixture to a bowl, and cool down over ice bath until ready for use.
To build each raspberry tart, place 1 sable cookie on a plate as the base. Transfer raspberry jam to a piping bag. Pipe raspberry jam into raspberries, and place jam-filled berries on top of cookie. Add marshmallows in between raspberries.
Dot or drizzle different size circles of raspberry sauce around the plate to create a pattern. Place a scoop of ice cream on the tart and garnish with extra berries, if desired. Serves 6.
Tony Porcellini, CS, food and beverage director of Walt Disney World Swan and Dolphin Hotel, recommends Feudo Arancio’s 2005 Hekate Passito from Sicily. “Starting from the first note of dried flowers and chamomile to white-fleshed peaches, dried apricots, honey and spicy herbs, this dessert wine is perfect with baked treats like this raspberry tart,” says Porcellini.
- 2Perfect Raspberry and Wine Pairings
- 3Behind the Bar: Bayou Berry Daiquiri
- 4Behind the Bar: Ginger Berry Cobbler
- 5In the Kitchen: Buttermilk-Fried Quail with Raspberry Cane Syrup
- 6In the Kitchen: Raspberry Tart