Port with pecan pie

Peter Creasey

Peter Creasey

Peter Creasey
Given two Ports to choose from, the Churchill Tawny Port 10-years Old is probably the obvious choice with pecan pie (with no chocolate), but for inventory reasons I'd prefer to serve Ferreira Port '94.

Any opinions on whether the Ferreira will be viable or must the Churchill be the one to serve?

Thanks for any thoughts.

. . . . Pete
 
I don't really like to pair wine with sweet desserts. I'd do port with cheese and coffee (or maybe PX) with pecan pie.

I know, I'm not being helpful.
 
originally posted by Jeff Grossman:
originally posted by Jay Miller:
I'd do port with cheese and coffee (or maybe PX) with pecan pie.
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Jay, never knew you were so into paraxylene. Strong stuff.
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All the cool kids are doing meta-xylene these days, Jeff. Gotta stay with the program.

Mark Lipton
 
originally posted by Peter Creasey:
Port with pecan pie
Given two Ports to choose from, the Churchill Tawny Port 10-years Old is probably the obvious choice with pecan pie (with no chocolate), but for inventory reasons I'd prefer to serve Ferreira Port '94.

Any opinions on whether the Ferreira will be viable or must the Churchill be the one to serve?

Thanks for any thoughts.

. . . . Pete
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If you think a tawny port would be good with the pecan pie, I can't see how a mature vintage port wouldn't be viable. In either case, I don't think there will be much suffering.

Other drinks that suggest themselves, for my taste: Armagnac, Vin Santo, Banyuls, off-dry Oloroso, old Aussie Muscat, Spanish brandy. If you need to use up inventory of an old Sauternes or Vouvray that is on the slippery slope, this could be the place.
 
Christian, thanks.

Tawny port is widely touted as pairing well with pecan pie. Beyond that, my thinking was the same as yours -- perhaps a vintage port would work as well.

Since I have misgivings, I thought I would see what the cognoscenti here might think.

. . . . Pete
 
I’d go tawny, as I don’t see the fruit in a vintage port complementing the pie as well as the more similar flavor profile of a tawny, but maybe it would work. My preferred pairings with pecan pie are botrytised dessert wines, particularly Sauternes which aren’t normally my favorites, and sweet sherries.
 
Mike, that line of thinking is why I've had misgivings about the vintage Port. I can visualize the tawny Port working quite well as people elsewhere have said. If I can feel that the tawny or vintage ports would work similarly, I would prefer to serve the really nice vintage Port.

If I do a small pour of the tawny, perhaps I'll follow up afterward with some Green Chartreuse.

. . . . Pete
 
Okay, thanks for the helpful feedback. I believe I have solved the dilemma.

Instead of pecan pie, pecan pie cookies (considerably less filling) will be served along with some other cookies with a chocolate base.

Thus, the vintage Port is now a comfortable strategy (at least in my mind).

. . . . Pete
 
originally posted by Jeff Grossman:
Doesn't one traditionally serve milk with cookies?
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There used to be an otherwise decent and serviceable (but not fantastic) restaurant in DC where we knew the staff pretty well and had many jeebuses. They rarely if ever charged us corkage no matter how many wines we brought, and we always tipped well. For dessert, the kitchen would bake fresh, perfect chocolate chip cookies, and serve them to us still warm and gooey from the oven with a big glass of milk. It was so much better than any possible wine pairing (and anyway, we generally did not need more wine at that point in the night). There is a good reason it is the traditional pairing.
 
Cookies is really a very loose description of what will be served. They are more in the style of squares and quite solid and chewy.

. . . . Pete
 
originally posted by Michael Lewis:
originally posted by Jeff Grossman:
Doesn't one traditionally serve milk with cookies?
Click to expand...

There used to be an otherwise decent and serviceable (but not fantastic) restaurant in DC where we knew the staff pretty well and had many jeebuses. They rarely if ever charged us corkage no matter how many wines we brought, and we always tipped well. For dessert, the kitchen would bake fresh, perfect chocolate chip cookies, and serve them to us still warm and gooey from the oven with a big glass of milk. It was so much better than any possible wine pairing (and anyway, we generally did not need more wine at that point in the night). There is a good reason it is the traditional pairing.
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Yes, milk with chocolate chip cookies is a perfect match. Pecan cookies sound like some effete concoction anyway. Why not just serve the pecan pie and cut it up in little squares.
 
As mentioned before, the pecan squares don't have the gooey filling that a pecan pie has. Otherwise, they provide a similar taste profile as pecan pie. Also, the pecan squares will fare well served along with similarly prepared squares containing some chocolate.

Thus, the vintage Port wine will work...which has been an objective.

A few squares will be served to each person on plates and more will be made available like mignardises if diners want more...possibly with a digestive.

[EDITED TO ADD] pu-kaan (pu-kahn)

. . . . Pete
 
originally posted by Peter Creasey:
Cookies is really a very loose description of what will be served. They are more in the style of squares and quite solid and chewy.
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Like an energy bar?
 
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