I love coconut and it happens to be a very wine-friendly flavor, particularly if that wine is deep, rich and honeyed like the 2009 Kracher Cuvee Beerenauslese. Based on Welsh Riesling and Chardonnay, this sweet, luscious wine offered up peach, grapefruit and caramel flavors that were the perfect way to end a meal, especially when paired with Chef Niven’s Jonagold apple and almond strudel. It was topped with a coconut ice cream that brought a taste of the Caribbean right to a rainy, midtown Manhattan evening. It was a great way to shine a little Caribbean sunlight and Cayman kindness on us all!
Cayman Island Cooking
Featuring the cuisine of Chef Niven Patel