Sweet wines are often paired with other sweet things like desserts; however, we would recommend that to truly experience the full notes to any sweet wine that you begin experimenting with food. Seafood is an obvious choice because the saltiness of the sea helps to bring out the notes of the sweet wine, whilst also pairing down the residual sugar of the sweet wine itself.
REBEL Pi Roussanne Ice Wine 2016
Many people wouldn't even consider pairing a dessert or ice wine with savoury dishes, but they work exceptionally well especially if those dishes are full of flavour. Dishes that include spices or are spicy are a great base to work off of and some unique pairings include Korean or Asian food.
REBEL Pi's tropical notes really sing with any Asian flavours, which is why this food pairing is brilliant as it has both the saltiness from the scallop and the spice of the wasabi.
Sashimi of Diver Caught Orkney Scallop, Cuttlefish Ink Mayonnaise, Wasabi Pearls, Foraged Sea Succulents
The benefit of having raw seafood is that you are able to honour the produce and truly taste the ingredients. Ensure that whatever raw seafood you choose that you go to a trustworthy fishmonger - ideally one you can speak to and communicate that you will be serving the dish raw. Not only will you ensure your guests don't get food poisoning, you will also build a better relationship with your fishmonger who can then start recommending seasonal produce better as well as unique ingredients to integrate with your dishes moving forward.
Because REBEL Pi works so well with seafood, we work extremely closely with our own fishmongers - who have even helped us expand our own seafood & ice wine pairing combinations for our private dinner parties.
The other benefit to serving raw fish is that it is much easier to prepare and to serve, so for numbers greater than eight people, we would hugely recommend a variation of this dish for your next dinner party!