Katharine Shilcutt's piece on strawberries, complete with luscious photos of the ruby-red fruit, instilled a craving for strawberry shortcake into my easily influenced brain. Since I usually pass on dessert during the weekdays, I opted to outsmart myself and make strawberry shortcake for dinner. Ha ha! Loophole!
I baked up some crumbly sweet biscuits, sugared the beautiful garnet berries that were sitting on my counter, whipped up some fresh cream, and even made a thickly sweet lemon syrup to drizzle on top. As I was working on my masterpiece, I decided to find a wine to pair with this little plate of heaven.
Someone had gifted me a bottle of 2009 Chateau Grillon Sauternes ($25), which I decided to test out with my dessert, I mean, dinner. A fortified French dessert wine, the Grillon Sauternes was sweet and citrusy, which was a perfect complement to the lemony syrup drizzled on the shortcake.
The berries were a bit tart, but the wine softened them up and made them even more scrumptious. The ivory cloud of cream was a lovely, fatty companion to the acidic wine. I look forward to replicating this excellent meal soon, on a hot summer night.