Tarte Tatin and Pineau des Charentes

I had some great food and wine matches in Dublin last week but most were predictably good (albarino and seafood, Ribera del Duero and lamb …) so I’m going for this combination from the menu at a brilliant little restaurant called Mae.

The list is drawn from the wine shop below, The French Paradox, which as the name suggests, specialises in French wines. They work closely with the restaurant on the pairings and this was the unexpected finale to the meal.

The tarte tatin was in fact cooked with Calvados which would have been a logical match but the slightly lighter (17%) Merlet Pineau des Charentes from Chateau Chevessac added a contrasting almost vanilla-y sweetness and richness that worked really well. (Pineau des Charentes is a blend of grape juice and cognac which is aged in oak.)

The Good Wine Shop normally seems to have the Merlet though it’s currently out of stock. I reckon a Pommeau from Normandy would work pretty well too.

For other pairings with apples see The best pairings for apple desserts