Panna Cotta

Panna Cotta

Set cream with vanilla, often under a berry coulis, is delicate and gently sweet, so the wine must be sweet enough not to taste sour beside it yet light enough not to crush the silky texture. Keep it fresh, low in weight and fruit-led. Avoid heavy, fortified sweet wines.

Pairs Perfectly

A Moscato d'Asti, Piedmont, Italy. Lightly sparkling, low in alcohol and peach-floral, it flatters the cream without ever weighing it down, and it costs very little.

Pairs Well

A late-harvest Riesling, Mosel Auslese, Germany. Its stone-fruit sweetness and bright acid cut the cream and lift the dish.

A Brachetto d'Acqui, Piedmont, Italy. A frothy, sweet red full of strawberry and rose, made for a berry coulis.

Avoid

Heavy botrytis and fortified sweet wines, which overwhelm the delicate cream.

Failing That

A Coteaux du Layon, France.

If All Else Fails

Asti Spumante, Italy.

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