The Ultimate Cookie & Wine Pairing Guide

 


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Brutti Ma Buoni & Boeri’s Ribota Moscato d’Asti DOCG
I love cookies. I love wine. Typically when contemplating a cookie I think of a tall glass of ice cold milk. However, on a recent trip to Italy wine maker Giorgio Boeri introduced me to a stellar cookie and wine pairing. The cookie is called Brutti Ma Buoni, “Ugly but Good.” These are Italian hazelnut cookies. They are not particularly ugly in my opinion but with a crispy outside and a chewy hazelnut inside they are quite good; paired with Boeri Ribota Moscato d’Asti DOCG it is an utterly fantastic combination. The Ribota Moscato is crafted from the birth place of Moscato and it is outstanding. It pours a soft gold into the glass and opens with a dazzling aroma of lemon/lime zest, white spring flowers, melons, and a tickling of honey; on the palate this is like no Moscato I have ever had, light and full of zest, dancing effervescence that tingles the tongue, yet delicately balanced acidity resulting in a soft sweetness that does not overpower. Admittedly, I am not a Moscato drinker and was very skeptical about this wine; my first sip easily won me over. With only 5% alcohol, Boeri’s Ribota Moscato d’Asti DOCG is my go to wine to pair summer desserts, especially with the delicious bag of Brutti Ma Buoni cookies I brought home compliments of Giorgio Boeri!
 
Michelle Williams, Rockin Red Blog

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Comments

  • So where are the cookie recipes for those cookies not commercially made? I'm hungry!

    Jun 01, 2016 at 6:13 PM


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