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.
Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.