{"id":47369,"date":"2026-01-24T10:36:28","date_gmt":"2026-01-24T08:36:28","guid":{"rendered":"https:\/\/getitmagazine.co.za\/highway-berea\/?p=47369"},"modified":"2026-01-20T10:43:34","modified_gmt":"2026-01-20T08:43:34","slug":"dessert-wine-not","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2026\/01\/24\/dessert-wine-not\/","title":{"rendered":"Dessert? Wine not!"},"content":{"rendered":"

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.<\/p>\n

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Zesty Lemon Tart<\/strong><\/p>\n

You\u2019ll need …<\/em> Crust: 1\u00bd cups (190g) all-purpose flour; \u00bd cup (65g) powdered sugar; \u00bc tsp salt; 8 Tbsp (113g) unsalted butter, cold and cubed; 1 large cold egg; \u00bd tsp vanilla extract.<\/p>\n

To make …<\/em> 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\u00b0C for 20 min with pie weights, then 5 min without until golden.<\/p>\n

Lemon filling … <\/em>2 large whole eggs; 4 large egg yolks; \u00bd cup (120ml) fresh lemon juice (4 lemons); 1 cup (200g) granulated sugar; \u00bd tsp salt; \u00bd cup (113g) unsalted butter, cubed.<\/p>\n

To make …<\/em> 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.<\/p>\n

Optional whipped cream … <\/em>\u00be cup (177ml) heavy cream; \u00bc cup (30g) powdered sugar; \u00bd tsp vanilla extract.<\/p>\n

To make … <\/em>Whip until soft peaks form and pipe around tart edge.<\/p>\n

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Pairing … <\/em>A zesty lemon tart and Theuniskraal Cape Riesling<\/strong> 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.<\/p>\n

The Riesling\u2019s crisp acidity mirrors the lemon\u2019s tang, so instead of clashing, they create a seamless, refreshing flow across the palate.<\/p>\n

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.<\/p>\n

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\"\"<\/strong>Raspberry Mille-Feuille<\/strong><\/p>\n

You will need …<\/em> Puff pastry layers: 1 sheet puff pastry (store-bought or homemade); Powdered sugar (for caramelising).<\/p>\n

To make: <\/em>Preheat oven to 200\u00b0C. 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).<\/p>\n

Pastry cream …<\/em> 2 cups (480ml) whole milk; \u00bd cup (100g) sugar; 4 large egg yolks; 3 Tbsp cornstarch; 1 tsp vanilla extract; 2 Tbsp unsalted butter.<\/p>\n

\"\"To make …<\/em> 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.<\/p>\n

Assembly …<\/em> Fresh raspberries (about 2 cups); Powdered sugar, for dusting; Mint leaves (optional garnish).<\/p>\n

To make … <\/em>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.<\/p>\n

Pairing … <\/em>Pairs beautifully with Asara Pinotage Ros\u00e9<\/strong> – its berry notes echo the raspberries, while acidity balances the cream.<\/p>\n

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\"\"Cheat Almond Croissants<\/strong><\/p>\n

You\u2019ll need …<\/em> 8 large day-old croissants; 1 cup water; 2 Tbsp sugar; 4 Tbsp rum (optional, for syrup); \u00bd cup granulated sugar; 1 cup almond flour (or finely ground almonds); \u00bdtsp salt; 1 stick unsalted butter (softened); 2 large eggs; \u00bd cup sliced almonds; powdered sugar (for dusting).<\/p>\n

To make … <\/em>Prepare syrup: In a small saucepan, combine water, sugar, and rum. Simmer for 1 minute until sugar dissolves. Cool to room temperature.<\/p>\n

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\u00b0C. Line a baking sheet with parchment paper.<\/p>\n

\"\"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.<\/p>\n

Pairing … <\/em>Best enjoyed with a chilled Niel Joubert Christine Marie Methode Cap Classique<\/strong> as the salty, buttery richness of the croissants complements the brioche notes while the acidity cuts through the pastry\u2019s weight.<\/p>\n

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Touch of class<\/strong><\/p>\n

Vinesse Wine Merchants proudly curates an exclusive selection from South Africa\u2019s premier wineries, bringing you the finest expressions from our country\u2019s 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.<\/p>\n

Details: Email terrilyn@vinesse.co.za or visit vinesse.co.za <\/em><\/p>\n

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WIN<\/strong><\/p>\n

We\u2019re 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.\u00a0To enter, simply like and follow\u00a0@getitdbn<\/a>\u00a0(Insta) and\u00a0@GetItDurban<\/a> (Facebook), tag 3 friends on our social posts, fill in the form below and you\u2019ll be in the draw. Winners will be contacted directly. Entries close February 26.<\/p>\n