Buzz grows over bizarre food pairing—are you brave enough to try it?
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Something new is making waves in the constantly changing world of food trends, which will surely raise eyebrows among traditionalists.
In popular cities, an unexpected combination has begun to catch on, challenging established norms and stirring up conversation.
The question on everyone's lips is: could this be the most controversial wine trend yet?
In Paris, the trend has taken root in the trendy Folderol 'Vins et Glaces' bar, nestled in the bustling 11th arrondissement.
Here, patrons are lining up to sample the unusual pairings, such as fruity red wines with chocolate ice cream or the sweet Sauternes wine recommended alongside coconut ice cream.
The concept has become so popular that the establishment had to hire security guards to manage the throngs of eager customers, many of whom are Gen Z-ers documenting their experiences on social media.
Despite the initial scepticism, some sommeliers are warming up to the idea.
They suggest that combining certain wines with ice cream might not be as far-fetched as it seems.
For instance, the top wine critic Victoria Moore has expressed her fondness for a tawny port with millionaire’s ice cream, a decadent vanilla ice cream, salted caramel sauce, milk chocolate, and crunchy biscuit chunks.
She even proposes serving Pedro Ximenez sherry affogato-style, with the rich, molasses-like sherry replacing the traditional espresso.
This trend isn't confined to Paris. Over in London, The Dreamery has become a hotspot for those looking to indulge in this novel pairing.
The artisanal ice cream parlour in Islington has been transformed into a destination for those seeking to lick and slurp their way through a variety of unique flavours, such as fig shortcake, nectarine, and hibiscus, all while sipping on a complementary wine.
Critics remain divided, with some arguing that adding ice cream should not compromise the integrity of a fine wine.
Yet, others are embracing the playful experimentation, finding that sweeter wines, such as spätlese riesling, can harmonise beautifully with sugary treats like peach melba or apple sorbet.
Prosecco is not left out of the equation for those who prefer wine with a bit of fizz.
In Bath, England, Marco Leanza of the family-run pizza restaurant Dough shares that stropping cocktails—a blend of prosecco and lemon sorbet, sometimes with a splash of vodka—are all the rage.
The trend has even caught the attention of international food bloggers, like New York's NewSuperVinoBros, who paired the delicate, floral notes of Ploussard wine with Honey Lavender ice cream in a recent Instagram video.
This French wine, known for its rosehip, hibiscus, and watermelon notes, hails from the picturesque Jura region. It adds a touch of elegance to the quirky combo.
However, not everyone is convinced. Sommelier Federica Zanghirella from the UK Sommelier Association cautions that the cold temperature of ice cream can accentuate the more astringent aspects of wine.
'Cold brings out the ‘hard’ parts of wine — the acidity, savouriness, tannins and bubbles. Those sensations can be too sharp if the wine is made cold in the mouth by ice cream, the taste can be unpleasant,' she said.
Despite the scepticism, the trend continues to gain momentum, and it's only a matter of time before it reaches Australian shores.
Perhaps it's an opportunity to experiment with local dessert wines like De Bortoli Noble One.
Its notes of orange blossom honey, apricot marmalade, and toffee could pair delightfully with coconut ice cream.
Credit: TikTok
Are you ready to embark on a culinary adventure and try this unconventional pairing? Have you tried wine with ice cream, or are you planning to? Let's raise a glass (or a cone) to curiosity and the joy of discovering new flavour combinations!
In popular cities, an unexpected combination has begun to catch on, challenging established norms and stirring up conversation.
The question on everyone's lips is: could this be the most controversial wine trend yet?
In Paris, the trend has taken root in the trendy Folderol 'Vins et Glaces' bar, nestled in the bustling 11th arrondissement.
Here, patrons are lining up to sample the unusual pairings, such as fruity red wines with chocolate ice cream or the sweet Sauternes wine recommended alongside coconut ice cream.
A new trend of pairing wine with ice cream is gaining popularity in Paris and London, with significant patronage and social media attention being seen by some establishments. Credit: @imogen_skelton / TikTok
The concept has become so popular that the establishment had to hire security guards to manage the throngs of eager customers, many of whom are Gen Z-ers documenting their experiences on social media.
Despite the initial scepticism, some sommeliers are warming up to the idea.
They suggest that combining certain wines with ice cream might not be as far-fetched as it seems.
For instance, the top wine critic Victoria Moore has expressed her fondness for a tawny port with millionaire’s ice cream, a decadent vanilla ice cream, salted caramel sauce, milk chocolate, and crunchy biscuit chunks.
She even proposes serving Pedro Ximenez sherry affogato-style, with the rich, molasses-like sherry replacing the traditional espresso.
This trend isn't confined to Paris. Over in London, The Dreamery has become a hotspot for those looking to indulge in this novel pairing.
The artisanal ice cream parlour in Islington has been transformed into a destination for those seeking to lick and slurp their way through a variety of unique flavours, such as fig shortcake, nectarine, and hibiscus, all while sipping on a complementary wine.
Critics remain divided, with some arguing that adding ice cream should not compromise the integrity of a fine wine.
Yet, others are embracing the playful experimentation, finding that sweeter wines, such as spätlese riesling, can harmonise beautifully with sugary treats like peach melba or apple sorbet.
Prosecco is not left out of the equation for those who prefer wine with a bit of fizz.
In Bath, England, Marco Leanza of the family-run pizza restaurant Dough shares that stropping cocktails—a blend of prosecco and lemon sorbet, sometimes with a splash of vodka—are all the rage.
The trend has even caught the attention of international food bloggers, like New York's NewSuperVinoBros, who paired the delicate, floral notes of Ploussard wine with Honey Lavender ice cream in a recent Instagram video.
This French wine, known for its rosehip, hibiscus, and watermelon notes, hails from the picturesque Jura region. It adds a touch of elegance to the quirky combo.
However, not everyone is convinced. Sommelier Federica Zanghirella from the UK Sommelier Association cautions that the cold temperature of ice cream can accentuate the more astringent aspects of wine.
'Cold brings out the ‘hard’ parts of wine — the acidity, savouriness, tannins and bubbles. Those sensations can be too sharp if the wine is made cold in the mouth by ice cream, the taste can be unpleasant,' she said.
Despite the scepticism, the trend continues to gain momentum, and it's only a matter of time before it reaches Australian shores.
Perhaps it's an opportunity to experiment with local dessert wines like De Bortoli Noble One.
Its notes of orange blossom honey, apricot marmalade, and toffee could pair delightfully with coconut ice cream.
Credit: TikTok
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