Dessert? Wine not!

When it comes to dessert the sweetest surprise often comes in a glass. From crisp bubbles that lift a buttery pastry to velvety reds that make chocolate taste even richer, the right wine can turn a simple pleasure into a little moment of romantic magic. We raise a glass to some wine pairings that make every sweet bite even better.

Zesty Lemon Tart

You’ll need … Crust: 1½ cups (190g) all-purpose flour; ½ cup (65g) powdered sugar; ¼ tsp salt; 8 Tbsp (113g) unsalted butter, cold and cubed; 1 large cold egg; ½ tsp vanilla extract.

To make … In a food processor, pulse flour, sugar, and salt. Add butter and pulse until coarse crumbs form. Whisk egg and vanilla; drizzle into flour mixture and pulse until dough clumps. Shape into a disc, wrap, and chill for 1 hour. Roll into a 25cm disc, press into a 23cm tart pan. Prick base, freeze 30 min. Bake at 190°C for 20 min with pie weights, then 5 min without until golden.

Lemon filling … 2 large whole eggs; 4 large egg yolks; ½ cup (120ml) fresh lemon juice (4 lemons); 1 cup (200g) granulated sugar; ½ tsp salt; ½ cup (113g) unsalted butter, cubed.

To make … In a saucepan, whisk eggs, yolks, lemon juice, sugar, and salt. Add butter and cook over medium-low, stirring constantly until thickened. Strain through a fine mesh sieve. Pour into baked crust, cool for 1 hour. Refrigerate for about six hours or more.

Optional whipped cream … ¾ cup (177ml) heavy cream; ¼ cup (30g) powdered sugar; ½ tsp vanilla extract.

To make … Whip until soft peaks form and pipe around tart edge.

Pairing … A zesty lemon tart and Theuniskraal Cape Riesling make a natural match because they echo and balance each other beautifully through their shared acidity. Both the tart and the wine are bright and citrus-driven.

The Riesling’s crisp acidity mirrors the lemon’s tang, so instead of clashing, they create a seamless, refreshing flow across the palate.

The fruity tones, with notes of green apple, guava and nectarine, soften the sharpness of the lemon, adding a juicy, rounded dimension to the dessert.

Raspberry Mille-Feuille

You will need … Puff pastry layers: 1 sheet puff pastry (store-bought or homemade); Powdered sugar (for caramelising).

To make: Preheat oven to 200°C. Roll pastry into a rectangle, 3mm thick. Place on parchment-lined tray, prick with fork. Sprinkle generously with powdered sugar. Bake 15 to 20 minutes until golden and caramelised. Cool, then cut into equal rectangles (usually 3 layers per portion).

Pastry cream … 2 cups (480ml) whole milk; ½ cup (100g) sugar; 4 large egg yolks; 3 Tbsp cornstarch; 1 tsp vanilla extract; 2 Tbsp unsalted butter.

To make … Heat milk until steaming. Whisk yolks, sugar, and cornstarch until pale. Slowly add hot milk to yolk mixture, whisking. Return to saucepan, cook until thick. Remove from heat, stir in butter and vanilla. Chill until set.

Assembly … Fresh raspberries (about 2 cups); Powdered sugar, for dusting; Mint leaves (optional garnish).

To make … Place first puff pastry rectangle on serving plate. Pipe pastry cream evenly, then add a row of raspberries. Repeat with second layer. Top with final pastry rectangle. Dust with powdered sugar, garnish with raspberries and mint.

Pairing … Pairs beautifully with Asara Pinotage Rosé – its berry notes echo the raspberries, while acidity balances the cream.

Cheat Almond Croissants

You’ll need … 8 large day-old croissants; 1 cup water; 2 Tbsp sugar; 4 Tbsp rum (optional, for syrup); ½ cup granulated sugar; 1 cup almond flour (or finely ground almonds); ½tsp salt; 1 stick unsalted butter (softened); 2 large eggs; ½ cup sliced almonds; powdered sugar (for dusting).

To make … Prepare syrup: In a small saucepan, combine water, sugar, and rum. Simmer for 1 minute until sugar dissolves. Cool to room temperature.

Make almond cream (frangipane): In a mixer, combine sugar, almond flour, and salt. Blend in butter, then add eggs one at a time. Mix until creamy and fluffy. Preheat oven to 175°C. Line a baking sheet with parchment paper.

Prepare croissants: Slice each croissant horizontally. Dip both halves briefly in syrup (moist but not soggy). Spread 2 tbsp almond cream inside each croissant. Close, then spread 1 tbsp almond cream on top. Sprinkle with sliced almonds. Bake: 15 to 18 minutes until golden and cream is set. Cool slightly, then dust with powdered sugar. Enjoy warm, the same day.

Pairing … Best enjoyed with a chilled Niel Joubert Christine Marie Methode Cap Classique as the salty, buttery richness of the croissants complements the brioche notes while the acidity cuts through the pastry’s weight.

Touch of class

Vinesse Wine Merchants proudly curates an exclusive selection from South Africa’s premier wineries, bringing you the finest expressions from our country’s rich winemaking heritage – think Theuniskraal, Vredenheim, Niel Joubert, Asara to name just a few. The wines featured on these pages are available at local outlets such as Makro, Tops, Checkers, and independent bottle stores or online.

Details: Email terrilyn@vinesse.co.za or visit vinesse.co.za

WIN

We’re giving away two hampers from Vinesse Wine Merchants valued at R1 800 each that include a mix of wine and bubbles, a wine bottle opener, a Wild for Wine bottle cooler bag and a set of Big 5 wine glass charms. To enter, simply like and follow @getitdbn (Insta) and @GetItDurban (Facebook), tag 3 friends on our social posts, fill in the form below and you’ll be in the draw. Winners will be contacted directly. Entries close February 26.