All a'bout de soufflé

One of the hardest desserts that you will ever have to make is a soufflé but we have cracked it and made a super simple recipe here. If you are panicking about making a soufflé and that you will see it collapse, don’t worry because you are not alone, as every chef in the world holds their breath as a soufflé comes out of the oven, even if they have made them 100 times before.
I am guessing that the Curious boys will be able to match this up with dessert wine perfectly as it is light and pretty neutral in flavour which should work with a sweet dessert wine. Over to you boys……

Mike’s wine match:
Classic dessert and spot on Niall in terms of made for a lovely dessert wine.
I still think dessert wines are one of the world’s best kept secrets. Yes, you generally pay a bit more in terms of cost per litre – many half bottles are considerably more expensive than a regular bottle of decent table wine – but the experience can be close to heavenly, and there’s no better way to cap off a fine meal.
There’s still a consideration to be made in terms of the dessert and the sweet wine to match it, mainly around the sweetness and flavours. Basically a super sweet dessert needs a super sweet dessert wine.
The sweetness and strength of flavours in Niall’s soufflé don’t demand a supercharged wine, rather something more subtle, so I’m immediately drawn to our Keith Tulloch Botrytis Semillon. Semillon’s not renowned for it’s expression but the effect of the noble rot on these Hunter Valley grapes produces the most incredible butterscotch and honey flavours, along with ripe apricot and orange peel. I’ve recommended it before with dessert pancakes and I think it’d just be superb with this.

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