My Little Sweet

My Little Sweet

Introducing Capcanes Pansal del Calas
By Ben Lubin

 

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Grenache growing on the vine. The Pansal del Calas is 70% Grenache and 30% Carinena.

I rarely had dessert growing up. Now, however, I have a major sweet tooth; no matter how satisfying my meal, I want something sweet as a final punctuation. It happened gradually. My first memory of really craving dessert was as a young Marine officer candidate going through basic training in Quantico, Virginia. That pecan pie, glistening at the end of the chow hall serving line, flirted with me every day, and in my chronically exhausted and emaciated state, I flirted back.

 

My tastes have changed, but my cravings have not. And that is why I am so excited about one of our new additions to our by-the-glass list: the Capcanes Pansal del Calas, a foritifed wine from the Montasant region of Spain. Made the same way as a Port and Vin Doux Naturel—the fermentation process is halted before it is complete by the addition of a neutral grape spirit—this fortified violet wine is a harmonious balance of sweetness, acidity, and tannins. A little less sweet than a typical Port or Banyuls, this wine is very versatile, pairing nicely with everything from roasted meats and rich pates to ripe cheese and dark chocolate—and, of course, pecan pie. It is also perfect all by itself as a final just-sweet-enough punctuation to a very satisfying meal.

 

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Ben is a certified sommelier and owner of The Blind Monk in West Palm Beach, FL.

Mar 14, 2014