4 Tasty Pairings For Floral Desserts And Wine

Champagne brings out the refreshing flavour of the jelly. Essences of grapefruit, ginger and honey lend a light blend of sweetness, moderate acidity and enchanting bubbles for a well-balanced finish.

The wine is a rich blend of pineapple and white peach flavours, perfectly marrying with the cake. Its ample acidity also cuts through the cake’s heaviness while retaining its sweetness and fruit accents.

The body of the wine matches well with the pound cake. Its intense and well-concerted mix of fruits go perfectly with the lavender accents, while its acidity highlights the cake’s creamy taste.

The Riesling has a good level of acidity to support the richness of the scone. Its citrus and apple blossom finish also brings out the jasmine flavour of the scone wonderfully.