Blog | Watson's Wine

Flower bloom is the most-awaited time in Spring, floral desserts are perfect to welcome Spring. We have picked 4 tasty pairings for floral desserts and wine, try them out!

1. Sakura Jelly x Champagne

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.

2. Lychee and Rose Mousse Cake x Noble Rot Sweet Wine

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.

3. Lavender Pound Cake x Riesling Spatlese

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.

4. Jasmine Scone x Dry Riesling

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.