Food Pairing: Coffee Macarons and Niepoort’s White Port
Macaron and port pairing.
Award-winning executive pastry chef Herve Lemonon from the Cake Shop at the Mandarin Macau makes a mean macaron. This time around, we’re pairing his delicious coffee macaron with port.
Niepoort’s 10 Years Old White Port is distinct for its kind, made in a classic style with a long oxidative ageing process and good extract as a result of extended skin maceration. Added with grape brandy and then aged in large oak vats, this quickly follows by ageing in traditional oak pipes for a period of between 7 and 15 years.
The port is golden in colour and exhibits a complex aroma of dried fruits, orange peel and dried figs, as well as walnuts and roasted almonds with a bit of floral. On the palate it is very fine and balanced, with a vibrant acidity and good structure to balance off its sweet character.
Like good partners should, Chef Hervé’s coffee macarons and Niepoort’s 10 Years Old White Port bring out the best in each other. A taste of the chocolatey coffee macarons helps draw out the port’s mild floral aroma. And the subtle nuttiness and traces of acidity in the port nicely complement and balance the bitter sweetness of the cookies. Biting into the macaron makes you want another sip, which in turn makes you want another bite of macaron till you’re trapped in a delightful feedback loop. We advise you to go slow and make it last!
Source: Macau.com
Where?
Coffee Macarons from
- The Cake Shop at Grand Lapa
- 956 Av. Da Amizade, Macau
- Tel: +853 8793 3500
White Port from Adege Royale
Loading ...