During our recent trip to the Napa Valley, we discovered a delicious fortified dessert wine — the Angelica from V. Sattui Winery in St. Helena. This silky full-bodied wine is sweet but the sweetness is balanced with a hint of brandy. It’s a great wine to sip along with a dessert that offers dual experience to the tastebuds.
As a fan of French desserts, there is no doubt that crème brûlée immediately came to mind. Crème brûlée combines creamy custard with caramelized sugar to give a delicate yet crunchy texture. For my crème brûlée, I substitute sugar with Lakanto monk fruit sweetener to make a healthier version of this irresistible dessert. On top of health reasons, the monk fruit sweetener made a crunchy and flavorful caramelized top. I highly recommend preparing more than one portion for each guest at your dinner party!
With the beautiful golden brown color of the Angelica and crème brûlée, this sweet pairing fits beautifully with any Fall dinner table setting. Visit V. Sattui’s online store and get the Angelica to impress your guests with this sweet pairing!
